| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Cookies & b, Jewish | 1 | servings |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Superfine Sugar |
| 1 | pn | Salt |
| 6 | oz | Butter |
| 1 | Egg; Lightly Beaten |
INSTRUCTIONS
Dutch Hanukkah treat Mix the flour, sugar and salt; rub the butter in with our hands. Add only half the beaten egg and work very briefly with your hands into a soft ball. Press with the palm of your hand into a 9 inch pie plate lined with wax or parchment paper. Brush the top with the remaining egg. Bake for 30-40 minutes in a preheated 350 degree oven (golden). It will seem much too soft, but will firm with cooling. Turn out when cool. Cut into small squares. Variations: mix in 1/2 cup finely chopped candied ginger or coarsely chopped almonds; flavor with 2-3 drops of vanilla extract. Recipe by: The Book of Jewish Food, Claudia Roden Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 12, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God weeps for you”