| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1 |
|
Whole egg |
| 4 |
T |
Sugar |
| 3 |
T |
Heavy cream |
| 1 |
T |
Cognac |
| 1/2 |
t |
Grated lemon peel |
| 1/2 |
t |
Cardamom |
| 1 1/4 |
c |
Flour, approx |
INSTRUCTIONS
From: arve.storvik@ub.uio.no (Arve Storvik) Subject: Scandanavian
Christmas Cookies Date: Sun, 18 Sep 1994 23:00:00 +0000 Beat egg
yolks, egg and sugar light and fluffy. Beat vream stiff and add it to
egg mixture with cognac. Add spices and flour. The dough should be
somewhat moist. Cover well and refrigerate over night. Roll dough thin
and cut in diamonds. Do not give up if you find it impossible, after a
while you will manage it! Cut a lengthwise incision in the middle of
each diamond and pull (careful) one pointed end of the cooky through
the cut to give the cookies their charachteristic shape. Bake golden
brown in deep fat or oil for 2-3 minutes. Cool on absorbent paper. In
my home we are always two baking this: One rolling and shaping, one
baking. REC.FOOD.RECIPES ARCHIVES /COOKIES REFRIGERATE DOUGH
OVERNIGHT From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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