This recipe is the easiest to find in my recipe book because it’s the dirtiest page, covered with fingerprints, flour smudges and memories of 30-plus Christmases! I made these with my daughters, and now I make them with my granddaughters.
—JUDY TAYLOR QUARRYVILLE, PA
PREP: 10 MIN. • BAKE: 5 MIN./BATCH + COOLING • MAKES: 32 COOKIES (8 BATCHES)
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners’ sugar
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture (mixture will be thick).
2. Drop dough in batches by tablespoonfuls 3-4 in. apart onto a greased preheated waffle iron. Bake for 2-3 minutes or until dark brown.
3. Remove cookies to wire racks to cool completely. Sprinkle with confectioners’ sugar.