| 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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