| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Albanian |
La times, Latimes1 |
30 |
servings |
INGREDIENTS
| 2 |
c |
Sugar |
| 3/4 |
c |
Butter; softened |
| 2 |
|
Egg yolks |
| 2 |
c |
Flour |
| 1/4 |
ts |
Baking soda |
| 3/4 |
c |
Water |
| 1/4 |
ts |
Vanilla extract |
| 2 |
|
Whole cloves -; (to 3) |
INSTRUCTIONS
Mix 1 cup sugar and butter in bowl. Add yolks and stir until smooth.
Add flour and baking soda and stir until soft dough forms. Roll out
dough. Cut into 2-inch rounds. Place on baking sheets and bake at 350
degrees until pale gold, 20 minutes. Meanwhile, make syrup. Bring
remaining 1 cup sugar and water to boil in saucepan and cook until
syrup spins a long thread, 10 to 15 minutes. Remove from heat and
season with vanilla and cloves to taste. Remove cookies from oven
when golden and cool. Pour hot syrup over cookies. Serve at room
temperature. Yields about 30 (2-inch) cookies.
Each cookie: 124 calories, 48 mg sodium, 31 mg cholesterol, 5 grams
fat, 19 grams carbohydrates, 1 gram protein, 0.02 gram fiber
Recipe Source: Los Angeles Times - 01-13-1999 Recipe from "The Best of
Albanian Cooking" by Klementina and R. John Hysa (Hippocrene Books,
$22.50)
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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