| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 48 | Servings | |
INGREDIENTS
| 2 | c | Butter (*not* margarine) |
| 1 1/2 | c | Sugar |
| 2 | Eggs -or- | |
| 6 | Egg yolks | |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 1 | ts | Almond extract |
| 1 | ts | Vanilla |
| 5 | c | Flour |
INSTRUCTIONS
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION) From: springer@khonshu.Colorado.EDU (Jann Springer) Cream butter and sugar. Add eggs. Add extracts. Sift together flour, baking powder, and salt. Add to mixture. Batter will be very stiff. Use cookie press and bake at 350 degrees F for 8 minutes or until golden brown. Personal note: I refrigerate the dough to make it less sticky and sometimes even refrigerate the cookie sheets between batches to help make the cookies stick to the sheet instead of melting because the sheet is hot. Since my press is so old, I have to fuss with it alot more than with a new one. These things seem to help. I also cut the baking powder in half because I am at about 6000'. Probably will not be an issue for you. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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