Brown-Edged Butter Cookies

"Approaching our homes, sleds bouncing lightly behind us, our skates laced together and slung over our shoulders, we looked eagerly into familiar windows for the signs of the season: the box of tree lights waiting to be tested, mysterious and brown-wrapped packages freshly arrived by mail, the last touches being made on the wreath which had grown magnificently from a few backyard evergreens and an old wire coat hanger. Our noses wrinkled with anticipation at the smell of Christmas cookies left out to cool on kitchen counters."

~ Jack Newcombe


BROWN-EDGED BUTTER COOKIES
(Yield: 2 dozen)

Sift together and reserve:
3/4 cup sifted all purpose flour
1/8 teaspoon salt

Put 1/2 cup soft (not runny or whipped) butter or margarine in small bowl of electric mixer.

Add:
1/3 cup sugar
1/2 teaspoon vanilla extract
1 egg

Beat with mixer or wooden spoon until light and fluffy. Add flour mixture and mix well.
Drop by half-teaspoonful onto ungreased cookie sheets.
Bake in preheated moderate oven (350 degrees) for about 10 minutes or until the edges are golden brown.
Remove to wire racks to cool.
Store in airtight container. These can be frozen and are good keepers, but not good shippers.