- 1 cup butter
- 2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
Preheat oven to 350 degrees F. Lightly grease a cookie sheet.
Cream butter and sugar together until light and fluffy. Add vanilla. Beat in eggs, one at a time, beating well after each addition.
Sift together flour, baking soda and cream of tartar, then beat into creamed mixture.
Divide the dough into 3 or 4 portions and roll them out, one at a time, on a lightly floured board to a thickness of 1/4-inch. Cut with a cookie cutter and transfer cutouts to a greased cookie sheet. Bake at 350 degrees F. until lightly browned -- no longer than 10 minutes.
- 4 lbs. beef round steak, cut in 1 inch
- 4 c. sliced carrots
- 2 c. sliced celery
- 4 med. onions, sliced
- 2 (5 oz.) cans water chestnuts,
drained and sliced
- 2 (6 oz.) cans sliced mushrooms,
- 1/4 c. plus 2 tbsp. flour
- 2 tbsp. sugar
- 2 tbsp. salt
- 2 (16 oz.) cans tomatoes
- 2 c. Burgundy
In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.