1 3/4 c Pillsbury’s Best All Purpose
-Flour*, sifted
1/2 ts Salt
1/4 ts Soda
3/4 c Butter
1 c Firmly packed brown sugar
1/2 c Funsten’s Nuts; chopped
1 ts French’s Vanilla
BAKE at 400 degrees for 5 to 8 minutes. MAKES 4 1/2 dozen cookies. Sift
together the flour, salt and soda. Melt butter in 2-quart saucepan over low
heat. Cool to lukewarm. Stir in brown sugar, nuts, and vanilla. Add the dry
ingredients; mix thoroughly. Divide dough in half. Shape into two rolls 8
inches long. Wrap in waxed paper or aluminum foil. Chill at least 1 hour.
Cut into 1/8-inch slices; place on ungreased baking sheets. Bake in
moderately hot oven (400 degrees) 5 to 8 minutes until delicately browned.
Cool 1 minute. Remove from sheet. *For use with Pillsbury’s Best
Self-Rising Flour, increase flour to 2 cups; omit salt and soda.
NOTES : “Developed by Ann Pillsbury”
Yields
1 Servings
