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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.

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