| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Spanish |
Cookie |
70 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Sweet butter |
| 3/4 |
c |
Powdered sugar |
| 1/4 |
ts |
Vanilla |
| 1/8 |
ts |
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>
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RECIPE ARCHIVE - 1 APRIL 1996
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