"A grand slam on tastebuds"
From staff reports
With Serena Williams and Lindsay Davenport already entered into the Family Circle Cup that starts April 17 on Hilton Head Island, women's tennis officials have stars on their mind - and in their stomachs.
The following recipe for "twinkle, twinkle tennis stars cookies"
not only is a sweet recipe, but reminds fans that in a few weeks, they'll
get to see the world's top tennis stars converge on the Low Country.
Twinkle, twinkle tennis stars cookies
1 3/4 cups all purpose flour
1/2 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter (at room temperature)
1/4 cup sour cream
1 egg yolk
1 teaspoon vanilla
Stir together flour and salt in a small bowl. Beat together sugar, butter, sour cream, egg and vanilla in a medium bowl until creamy and smooth (about two minutes). Stir in flour mixture. Shape into a disk, wrap in plastic and refrigerate for several hours, or overnight. When ready to make cookies, heat oven to 350 degrees. Lightly grease two baking sheets. Roll out dough on a lightly floured surface to 1/3-inch thickness. Cut out stars with cookie cutters (star shaped preferred). Re-roll scraps and cut out more cookies until all dough is used. Place on greased sheets, spacing to 1 1/2 inches apart. Bake in oven for 8-10 minutes or until lightly brown at the edges. Remove cookies to a wire rack to cool completely. Makes about 4 dozen cookies.
