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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: viv@higgs.ph.unimelb.edu.au (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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