| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | Cookie | 48 | Servings |
INGREDIENTS
| 1 | lb | Butter |
| 4 | tb | Icing sugar |
| 1 | Egg yolk | |
| 1 | Jigger wiskey (or brandy) (up to) | |
| 3 3/4 | c | Sifted flour (all purpose) |
| 3 | c | Icing sugar; about (to be used after baked) |
INSTRUCTIONS
Clarify butter. Chill till soft. Whip (with beater) for 10 minutes or till fluffy & light. Add sugar and beat for 5 minutes. Add egg yolk and wiskey. Beat well. Add flour a little at a time till a soft dough is formed (beating constantly). Work slightly with hands. Shape into rounds (@2 Tbsp. each). Bake 1 inch apart on *ungreased* baking sheet. Bake at 325 degrees F. for 15 min. and then lower heat to 275 degrees F. for 30 min. Sprinkle with icing sugar while still warm. Warning: These cookies tend to break up very easily ESPECIALLY when warm. I don't recommend this recipe for traveling. They are a joy to eat though and should be tried at least once in this lifetime! REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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