Suzanne Laubheimer's Version of the Famous Berger Cookies

"I found this on a web site and thought it sounded promising."
 
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Ready In:
30mins
Ingredients:
10
Yields:
5 Dozen
Serves:
60
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ingredients

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directions

  • Preheat the oven to 350 degrees.
  • Beat butter, confectioners' sugar, 1/2 cup granulated sugar and salt in a bowl until well blended. Add egg and vanilla beat until light and fluffy. sift flour, baking soda and cream of tartar and stir into creamed mixture. Chill about 2 hours.
  • Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Press to flatten with a glass buttered on the bottom and dipped in remaining 1/4 cup granulated sugar. Rebutter if necessary and dip in sugar each time. Bake 10 to 12 minutes or until light brown on the edge.
  • When cookies are cool, melt chocolate chips in a small, heavy-duty saucepan over lowest heat possible; stir. When chips begin to melt, remove from heat and stir. Return to heat for a few seconds at a time, stirring until smooth, then ice cookies.
  • Note: Don't make cookies on a damp, rainy day because it takes too long for icing to set.

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RECIPE SUBMITTED BY

I am 32, and I was born and raised in Somerset, Pennsylvania. I am married to a wonderful man and I have one daughter age 7 of my own, but on the weekends we have his son, age 12, and sometimes his daughter at our house. I have found cooking for a lot of different tastes is more difficult than I expected. I work full-time as a secretary and I am usually on the run most nights. I love to make good comfort foods on the weekends, but have very picky eaters. Always looking for good crock-pot recipes where I can throw everything together and forget about it until dinner time!
 
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