| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 8 |
tb |
Unsalted butter; at room temperature |
| 3/4 |
c |
Sugar |
| 1 |
|
Egg; separated |
| 1 |
ts |
Vanilla |
| 2/3 |
c |
Sifted flour |
| 1/3 |
c |
Cocoa |
| 1/2 |
ts |
Cinnamon |
INSTRUCTIONS
Preheat the oven to 400 degrees. Butter a 14 x 18inch baking sheet with 1
tablespoon of the butter. Cream the remaining butter with 1/2 cup of the
sugar until light and fluffy. Beat in the egg yolk and vanilla. Mix in the
sifted flour and cocoa.
Using your fingers, which have been run under cold water and dried, spread
the batter over the baking sheet, completely covering it to the edges.
Beat the egg white until stiff and spread it over the batter. Combine the
cinnamon with the remaining 1/4 cup sugar, and sprinkle it over the egg
white.
Bake for about 10 minutes. Remove from the oven and immediately cut the
pastry into about 24 diamond, square, or oblong shapes.
With a metal spatula, carefully remove the cookies from the sheet and cool.
Yield: about 24 cookies 10/11/96 show Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6284
Posted to MC-Recipe Digest V1 #270
Date: Wed, 30 Oct 1996 20:11:54 -0600 (CST)
From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”