CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
German |
Cookies, German |
6 |
Servings |
INGREDIENTS
3/4 |
|
Lb* butter, probably 1 2/3 |
|
|
cups |
190 |
g |
Sugar, 1 cup less 3 Tbsp |
1 |
|
Egg, or 2 |
1 |
|
Lb* flour, probably 4 1/2 |
|
|
cups less 1 Tbsp |
|
|
Grated peel of 1 lemon |
|
|
Salt |
|
|
Glaze: |
1 |
|
Egg |
INSTRUCTIONS
Dough Sift flour onto pastry board, add all other ingredients and
knead well. Chill dough in a cool place. Roll out to approx. 3/4 inch
thick (or slightly thicker), and cut out [with a cookie cutter]. Paint
with glaze. ((*Note: The German original used the '#' for pound.
Some of the recipes from this source were in German, some in a mixture
of German and English. Since this particular recipe was all in German,
I assume it refers to German pounds. A german pound - 500 grams - is
slightly larger than the American pound - 454 grams. K.B.)) Source:
Handwritten German recipe obtained by Pat Stockett
Translation/Conversion: Karin Brewer Posted by: Karin Brewer,
Cooking Echo, 8/92 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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