Custard Cream Cookies

Easy, quick, and melt in your mouth cookie. Good filled or not filled the choice is yours. All the measurements in this recipe are weighed out on a scale. received this in 1975 from leeds england.

Steps

Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine.

Cream well until fluffy.

Sift the 6 ounces of flour with the baking soda , and custard powder.

Add dry mixture to the creamed mix and combine well.

Roll into small balls , and then flatten with the tines of a fork.

Bake at 325f on parchment-lined sheet , until bottoms are just turning golden.

This should be about 8 minutes.

Remove to cooling rack and cool completely.

-cream filling-.

Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter , until creamy and spreadable.

Spread frosting on the bottom of one cookie , and top with the bottom of another , to make a filled cookie.

Ingredients

all-purpose flour, custard powder, baking soda, powdered sugar, margarine, butter