- 2 cups – Sifted Swans Down Cake Flour
- 1 ½ tsp. – baking powder
- ½ cup – butter, room temp.
- 1 cup – white granulated sugar
- 4 – large egg yolks, unbeaten
- 1 tsp. – vanilla extract
PREHEAT oven to 350° F.
SIFT flour once, measure 2 cups, add baking powder and sift again.
CREAM butter, add sugar gradually, and cream well. Add egg yolks, one at a time. Add vanilla; then flour. Mix well.
ON cookie sheet place dough between 2 sheets of wax paper and roll to ¼ inch thick. Chill in refrigerator for 1 -2 hours.
TAKE cookie sheet from refrigerator and remove top sheet of waxed paper.
TURN dough onto a slightly floured surface and remove second sheet of waxed paper. Immediately cut into shapes using 2” cookie cutters.
BAKE on lightly greased cookie sheet for 8 -10 minutes.
Hi. Do the above cookies come out crispy? That’s what I’m looking for! Also searching for a great icing for them, that you can stack; NO shortening OR karo syrup please. Thank you!
Hi Cassandra, I’ve forwarded your question on to our Consumer Affairs Department. Someone will reach out to assist you. Happy baking!
I would like to get the Swans Down Cake Flower recipes especially the old fashion tea cakes