Cookies boast a brown edge

RECIPE FINDER

May 10, 2006|By JULIE ROTHMAN | JULIE ROTHMAN,SPECIAL TO THE SUN

Ella Krichinsky of Dundalk was searching for a recipe for plain brown-edge cookies. Diane Hubbard of Baltimore responded with a recipe that appeared in The Sun a number of years ago.

She says that her husband especially enjoyed these cookies. They're not fancy, but they are rich, buttery and just plain good. They brown beautifully on the edges and puff up some in the center. They would be terrific served with sorbet or fruit salad, or just eaten plain with a cup of tea or coffee.

Brown-Edge Cookies

Makes about 36 cookies

1/2 pound (2 sticks) butter, softened

1 cup sugar

2 eggs, well beaten

1 teaspoon vanilla

1 1/2 cups flour, sifted

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs and vanilla. Gradually add flour. Mix well.

Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 10 minutes or until the edges are slightly browned. Loosen cookies on baking sheet while still warm.

Per serving: 90 calories, 1 gram protein, 5 grams fat, 3 grams saturated fat, 10 grams carbohydrate, tracefiber, 25 milligrams cholesterol, 40 milligrams sodium

RECIPE REQUESTS

Jeanette Johnson of Ellicott City is looking for a recipe for a frozen peach dessert. It was made with a large can of sliced peaches, vanilla ice cream and peach Jell-O.

Shirley Logosz of Monmouth, Ore., is searching for a coffeecake recipe that called for undiluted orange juice concentrate in the batter. It also had the common crumb topping of sugar, butter, flour and cinnamon.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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