These simple cookies come from another era. The cream makes them very tender, so they melt in your mouth. They were served with ice cream at the legendary Hollywood restaurant The Brown Derby. Dandies.
I found the batter to be too thick to pipe so I dropped them by rounded spoonfuls onto the baking sheets.
- 1 pound powdered sugar
- 1½ pound butter
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1.75 cup flour (half soft and half cake)
- 1 pint cream
Pre-heat oven to 300 degrees F.
Cream the sugar and butter together in an electric stand mixer until light and fluffy. Turn the speed to low and add the flour and cream alternately in 3 additions each. Turn the mixer to high and beat for about 30 seconds. Speed is essential in this operation.
Fill a pastry bag equipped with a #5 star tip with some of the batter. Pipe it onto a parchment-lined sheets into 2‑inch mounds set about 2 inches apart.
Bake the cookies for 20 minutes in the oven rotating the pans half way through.
Remove the tray from the oven. Let the cookies cool somewhat then transfer them to a wire rack to cool completely.