| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookie |
36 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 1 |
|
Whole egg |
| 4 |
tb |
Sugar |
| 3 |
tb |
Heavy cream |
| 1 |
tb |
Cognac |
| 1/2 |
ts |
Grated lemon peel |
| 1/2 |
ts |
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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