| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 22 | Servings | |
INGREDIENTS
| 5 | oz | Butter; softened |
| 2 1/2 | oz | Icing sugar; sifted |
| 1 | Egg; beaten | |
| 8 | oz | Plain flour |
| Vanilla essence | ||
| 11 | Glace (candied) cherries (about); halved (not imitation cherries) |
INSTRUCTIONS
From: [email protected] (Viviane Buzzi) Date: Fri, 18 Feb 94 21:30:30 +1100 I got this recipe from "Patisserie of Italy" by Jeni Wright Preheat the oven to 475F. Line 2 baking sheets with nonstick baking paper. Put the butter and sugar in a bowl and cream together until light and fluffy. Beat in the egg. Sift in the flour, add a few drops of vanilla essence and beat until evenly incorporated to a soft, smooth dough. Fill a piping bag fitted with a 5mm/0.25in star or rosette nozzle with the mixture. Pipe on to the baking paper, making whirls 2-2.5 innch in diameter. Press half a cherry into the centre of each whirl. Bake for 5-6 minutes or until light golden. Transfer the biscuits on the paper to wire racks and leave to cool. Makes about 22. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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