| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Good, Morning, America |
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Flour |
| 1 |
c |
Sifted powdered sugar |
| 1/2 |
ts |
Salt |
| 1 1/2 |
lb |
Butter; or half butter-half margarine |
| 1 |
|
Egg; beaten until light |
| 2 |
ts |
Vanilla extract |
| 1 |
|
Egg white; slightly beaten with 1 tablespoon water |
|
|
Cinnamon |
|
|
Sugar |
INSTRUCTIONS
1. Place flour, sugar, salt and butter in a food processor with the steel
blade. Blend until mealy.
2. Sprinkle 2 tablespoons of the beaten egg and the vanilla over the
mixture in the processor and process until mixture forms a ball. Remove
dough from processor and shape into 5 long rolls, about 1 1/4 inches in
diameter. Wrap in waxed paper, place on a cookie sheet and place in
freezer. When frozen, place rolls in a plastic bag and store in freezer
until you are ready to bake them. Should you want to bake them instead of
storing them for later, they should be frozen slightly in order to slice
easily.
3. When ready to bake, preheat oven to 400 degrees F. Slice the cookies
about 1/4 inch thick, brush with beaten egg white, sprinkle with cinnamon
and sugar and place on cookie sheet covered with baking parchment. These
cookies burn very rapidly; that is why parchment paper is suggested.
4. Bake for 5 to 10 minutes. Allow to cool on parchment and store in an
airtight container.
Makes 85 cookies.
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Busted by Barb on 2/20/98
Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Mar 23,
1998
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