"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
1 c. butter or margarine 3/4 c. sugar 1 egg yolk 2 1/4 c. all-purpose flour
Cream butter and sugar until light and fluffy. Add the egg yolk and beat until smooth. Gradually add the flour and mix until just blended. Turn into a shallow lightly greased pan (12x8x1 inch) and spread evenly with back of spoon or spatula. Bake at 375º for 30-45 minutes or until light brown. May be made thick or thin depending on type of cookie desired.
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