| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Meringue po |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine; softened |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
|
Egg yolk; (extra) |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
Sifted flour; (not self-rising flour) |
| 1/2 |
ts |
Soda |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg white |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
Beat butter, 1/2 cup sugar, the egg, egg yolk and vanilla until light and
fluffy. Mix in flour, soda and salt. Dough will be stiff. Cover. Chill 2
hours. Heat oven to 350 degrees. Shape dough by heaping teaspoonfuls into
ropes, each 6 inches long and 1/4 inch thick. For smooth even ropes roll
them back and forth on lightly floured cloth covered board. On greased
baking sheet shape each roll into a figure 8, letting ends extend 1/2 inch.
Complete cookies one at a time. Beat egg white until foamy, gradually
adding 1/4 cup sugar while beating. Brush tops of cookies with sweetened
egg white. Bake 15 minutes. Makes 4 dozen cookies.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22,
1998
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“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”