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Roskette
Dorothy's Kitchen




1/2 cups sugar, sifted
1 cup butter
2 eggs
2 cups flour, sifted
1 box (1 lb) cornstarch
1 Tbs vanilla extract
1/4 cup cream (or evaporated milk)
1 tsp baking powder

Cream sugar and butter. Add eggs, flour, cornstarch and vanilla. Mix until well-blended and smooth. Add cream. Make small balls about 1 inch in diameter. Then roll about 9 inches long and twist into a figure eight or pretzel shape. Grease cookie sheet lightly and sprinkle with flour before before putting roskette dough on the sheet. Bake at 350F in a pre-heated oven for about 20 minutes. While still warm, carefully remove from cookie sheet to cool.

Yield: 5 Dozen Cookies

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