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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Jewish 30 Cookies

INGREDIENTS

1 pk Active dry yeast
1 c Milk
3/4 c Sugar
1/2 c Butter or margarine
5 7/16 c Flour
2 Eggs
Prepared filling of your choice
1 Egg yolk

INSTRUCTIONS

Source: Better Homes and Gardens Homemade Bread Cook Book
Soften yeast in 1/4 C warm water. Heat milk, sugar, butter and 1 tsp salt,
till the sugar dissolves. Cool to lukewarm. Stir in 2 C of the flour and
beat well. Add softened yeast and 2 eggs. Beat well and stir in enough
flour to make a moderately stiff dough.
Knead on floured surface till smooth (8-10 minutes). Gather into a ball and
place in greased bowl and turn once. Cover and let rise till doubled (11/4
~ 11/2 hours. Divide in half. Roll each half to a 17 X 12-inch rectangle.
cut into 4-inch circles. Place filling in the center of each circle.
Moisten edges, bring sides up and pinch together, forming a triangular
base.. Place on greased baking sheet, cover and let rise till doubled
(20-30 minutes). Brush the tops with egg yolk combined with 1 tbsp water.
Bake at 350 degrees for 15-20 minutes. Remove to rack to cool.
Posted to JEWISH-FOOD digest Volume 98 #015 by fancymom@juno.com (Frances
Kahn) on Jan 8, 1998

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