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Sunday, April 19, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Betsy Clark
  • 1 lb. unsalted butter
  • 2 cups sugar
  • 6 eggs, beaten
  • 8 tsp. baking powder
  • 8 cups all-purpose flour
Preheat oven to 350 degrees.
Cream butter until light; gradually add sugar and cream well. Add the eggs, one at a time, blending well after each addition. Mix baking powder into flour. Add flour to creamed mixture, one cup at a time. Blend first with a wooden spoon, then with a mixer. If it is sticky, add more flour. Pinch small pieces of dough and roll into pencil-like strands, about 5 inches long and less than 1�2-inch thick. Form each strand into a circle, overlapping ends, or roll pieces into 7-inch strands, fold and twist.
Place one inch apart on greased cookie sheets and brush with milk or beaten egg; sprinkle with sesame seeds. Bake for 20 minutes or until lightly browned.
Makes about eight dozen cookies.
By Betsy Clark
(This recipe was contributed as part of a "Cook of the Week" feature.)

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