| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
And, Bars, Cookies |
1 |
Servings |
INGREDIENTS
| 1 3/4 |
c |
Flour |
| 1/2 |
c |
+2 TB. sugar |
| 1 |
|
Cooked egg yolk, finely |
|
|
shredded |
| 6 |
oz |
Cold unsalted butter |
| 1 |
|
Raw egg yolk |
|
|
Zest of 1/4 lemon |
| 1 |
T |
Lemon juice |
INSTRUCTIONS
Combine flour, sugar and cooked egg yolk in a large bowl. Cut cold
butter into small cubes and mix into flour mixture. Set aside. In a
small bowl, mix together raw egg yolk, lemon zest and lemon juice. Add
the liquid mixture to the flour mixture and blend well to form a soft
dough. Chill dough for one hour. Roll out dough to 1/2-inch thick and
cut into shapes with a cookie cutter. Place on a baking sheet which
has been lined with parchment paper. Bake cookies in a preheated 350
degree oven for 12 to 15 minutes, or until lightly golden brown. Store
cookies at room temperature in a covered container. The idea for this
cookie came from Bonnie's Patisserie in Southfield, Mi. Here they
sandwich two lemon cookies together with raspberry jam and call them
Italian Shortbread Cookies. Doesn't that sound good? Posted to EAT-L
Digest by pat hogberg <p_hogberg@HOTMAIL.COM> on Feb 28, 1998
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