|All purpose flour||2 Cup (32 tbs) (sifted)|
|Hartshorn||1⁄4 Teaspoon (ammonium carbonate which is obtainable at any drugstore)|
|Butter||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|Confectioner’s sugar||1 1⁄4 Cup (20 tbs) (sifted)|
1. Set out cookie sheets.
2. Sift together flour and hartshorn and set aside.
3. Cream butter until softened.
4. Add sugar gradually, creaming until fluffy after each addition.
5. Blend egg yolk in thoroughly.
6. Add the dry ingredients in fourths, mixing