| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Desserts |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Honey |
| 3 |
c |
Sifted flour |
| 1/4 |
ts |
Baking soda |
| 1 |
ts |
Cinnamon |
INSTRUCTIONS
OVEN: 300
Beat the eggs in a bowl. Add the sugar, beating until thick and light in
color. Add the honey, mixing well. Sift the flour, baking soda and cinnamon
together. Gradually add to the honey mixture, beating steadily. Grease a
cookie sheet and dust lightly with flour. Drop the honey mixture onto the
sheet by the tablespoonful, leaving about 1-inch between each. Bake for 15
minutes or until cookies are dry, but not brown. Remove from the pan at
once.
Recipe from: The Molly Goldberg Jewish Cookbook by Gertrude Berg and Myra
Waldo p. 221 1955 (Re-released by the Book of the Month Club 1995)
Recipe by: The Molly Goldberg Jewish Cookbook
Posted to JEWISH-FOOD digest V97 #252 by Linda Shapiro <lss@coconet.com> on
Sep 19, 1997
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