INGREDIENTS

INSTRUCTIONS

Cream butter and sugar together. Stir in flour and work dough into a smooth
ball. Chill dough 30 minutes in refrigerator. Roll out dough about 1/8-inch
thick and cut into 3-inch squares. Place scant teaspoon of preserves or
fruit puree in center of square. Bring opposite corners of square to center
and overlap slightly. You will have a long cookie with pointed ends.
Gently place on ungreased baking sheets. Bake in pre-heated 350-degree oven
for 8 to 10 minutes until edges and bottoms of cookies are golden. Remove
with spatula to cooling cloth. Sprinkle lightly with confectioners' sugar.
Store in an airtight tin between layers of wax paper. Makes 36.
Formatted by suechef@sover.net
NOTES : Darrlyn Reynolds of Poquoson. Reynolds is of Croatian descent. The
recipe is a hand-me-down from the "Old Country," taught to her by her
mother. "This cookie is a loving tribute to the memory of my mother; but
more importantly, each cookie is a prayer for peace for all people
everywhere living in war-torn nations."
Recipe by: Newport News' Centennial Cookie Contest
Posted to MC-Recipe Digest V1 #834 by Sue <suechef@sover.net> on Oct 09,
1997

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