| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cakes, Cookies | 4 | Servings | ||
INGREDIENTS
| 1/2 | c | Cornstarch |
| Sugar | ||
| 175 | g | Butter |
| 1/2 | c | Icing [confectioner's] |
| 1 | c | Rice flour |
| 2 1/2 | balls. Place about 3 cm apart on greased cookie sh |
INSTRUCTIONS
From: "0000000ccccccc" <wlockman@ra1.randomc.com> Date: Tue, 21 May 1996 22:31:40 +0000 Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into flatten with lightly floured fork. Bake at 150 xC for 20-25 minutes or until edges are lightly browned. .SH "Variations" Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. Mix in 2 Tbls. finely chopped peel and/or 2 Tbls. finely chopped nuts. Flatten with lightly floured fork. Difficulty : easy. Precision : measure ingredients. Recipe By : Eileen Kupstas kupstas@cs.unc.edu Posted to Master Cook Recipes List, Digest #93
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”