- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 to 1 1/2 cups sugar
- 1/2 cup plus 2 tablespoons (1 1/4) sticks room-temperature, unsalted butter
- 1 large egg
For the filling:
- 1/4 cup (1/2 stick) room-temperature, unsalted butter
This recipe was found roaming through Smitten kitchen archives [I still can't believe I just found out about this blog]. It was adapted from Retro Desserts: Totally Hip, Updated Classic Desserts from the '40s, '50s, '60s, and '70s. I immediately ordered the book. Fun right? Next up to try from the book: Gram crackers! I hope you make these this week, and make extra, share the love. Oh yes and don't forget the milk!
PS.....Make sure to check out the recipe exchange lineup this week!!
Oct 19th - Abby - 5th Joy
Oct 20th - stephanie - Scrumptious
Oct 21st - jennifer - whiskitgood.com
Oct 22nd - kate - butthesqueal.blogspot.com
Oct 25th - Tina - Bull In A China Shop