| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Cookie |
70 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Sweet butter |
| 3/4 |
c |
Powdered sugar |
| 1/4 |
t |
Vanilla |
| 1/8 |
t |
Lemon rind, optional |
| 2 |
|
Egg whites, unbeaten |
| 3/4 |
c |
Flour |
| 1 |
pn |
Salt |
INSTRUCTIONS
Date: Mon, 1 Apr 96 8:33:53 EST submitted by :
kaysch@utkux.utcc.utk.edu Hi! My name is Blanca. I live in
Knoxville,Tennessee. I was given this recipe by my Spanish teacher. I
really enjoy it and I hope you will too. These wafer-thin, crisp
cookies are found all over Madrid and are ideal to eat with ice cream
or custard desserts. Cream butter until light and fluffy. Add sugar,
vanilla, and lemon rind. Beat for 1 more minute.Add egg whites.
Gradually stir in flour and salt. Put dough into a pastry bag or cake
decorator fitted with a 1/4 inch round opening. Press dough onto a
greased cookie sheet in 2 1/2 lengths, well spaced. Bake at 350
degrees F. for 5 minutes, or until very lightly brown. WATCH COOKIES
WILL BURN IN A FLASH!!!!!!!!!!! Makes about 70 cookies. DAVE
<DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE -
1 APRIL 1996 From the 'RECIPEinternet: Recipes from Around the World'
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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