| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Greek |
|
36 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Butter |
| 3/4 |
c |
Confectioner's sugar |
| 1 |
|
Egg yolk |
| 1 1/2 |
T |
Cognac or brandy |
| 4 1/2 |
c |
Cake flour, sifted twice |
INSTRUCTIONS
Cream the butter in an electric mixer until thick and lemon colored.
Sift confectioner's sugar and add it gradually to the butter. Add egg
yolk, creaming well. Add cognac. 2. Gradually work in the flour to
make a soft dough that will roll easily in the palm of the hand
without sticking. If sticky, refrigerate the dough for 1 hour. 3.
Preheat the oven to 350 degrees F. 4. Pat and shape the dough into
balls 1 1/2 inches in diameter. Place on ungreased baking sheet and
bake until sandy colored (not brown), about 15 minutes. Cool and sift
over generously with additional confectioner's sugar. These crumbly
cookies, coated with confectioner's sugar, are traditionally served in
Greek homes at all festive occasions. At weddngs they are served as a
good luck token. From: Wenonah's Pantry Recipe of the Week Wenonah's
Pantry 3800 South Texas Avenue Bryan, TX 77803 (409) 846-8220 Typos
courtesy of Wesley Pitts. Originally posted on FIDO Cooking on
4/29/94. Recipe By : From: Favorite Fruitcakes By Moira Hodg
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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