Suzanne Laubheimer's Version of the Famous Berger Cookies

“I found this on a web site and thought it sounded promising.”
READY IN:
30mins
SERVES:
60
YIELD:
5 Dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Note: Don't make cookies on a damp, rainy day because it takes too long for icing to set.

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