| 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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