Martha Stewart's Japanese Salad Dressing

INGREDIENTS:

2 c Unsalted butter (4 sticks)
1 c Granulated sugar
3 c Brown sugar; firmly packed
4 Eggs, add one at a time
2 ts Pure vanilla extract
3 1/2 c All purpose flour
2 ts Baking soda
1 1/2 ts Salt
1 1/2 c Best quality chocolate chips

Alexis Stewart developed this chocolate-chip cookie recipe for her mother, Martha, when she was twelve years old. Best enjoyed with a cold glass of milk, these flat buttery cookies combine perfect amounts of crunch and chewiness. Use an ice-cream scoop to make evenly sized cookies. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.

1. Heat oven to 375?. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate-chips. Chill dough until firm, at least 15 minutes.

2. Drop 2 to 3 tablespoons chilled batter per cookie onto a well-greased baking sheets lined with baking mats or parchment; space batter about 2 inches apart for spreading. Bake 8 to 10 minutes, until golden. Remove from baking sheets, and allow to cool on baking racks.

Typo's by Connie Robertson......clonnie@eaze.net

Contributor: Martha Stewart