| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick margarine |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1 1/2 |
c |
Flour |
| 1 |
t |
Baking powder |
| 1 |
t |
Vanilla or 1 tsp vanilla |
|
|
sugar 1st dissolved in |
|
|
the |
|
|
egg. |
INSTRUCTIONS
Many times recipes are submitted and one never finds out if they are
tasty and easy to do. I don't have the author's name for the Murbe
Teigh recipe, but I want to give her/him a big Todah Rabah!;) I made
these cookies over Chanukah, and they were wonderful! You don't have
to let the dough sit in the fridge for 2 hours (what I usually have to
with sugar cookie type dough). I just mixed up the ingredients and got
cooking. I didn't roll the dough out for my cookies. I made them into
approx 1 inch size balls and flattened them with a fork (ala peanut
butter cookies). My cooking time was about 16-18 mins. This dough
would be great for baking with kids. It isn't sticky and very very
forgiving. I brought the cookies to a party and brought home an empty
plate. Another easy recipe is my mother's cookie dough (murbe teigh in
German). Blend together by hand adding dough if too sticky. Roll out
and cut into shapes, bake until lightly browned at 350. Posted to
JEWISH-FOOD digest Volume 98 #005 by NanciBats
<batdance@ix.netcom.com> on Jan 03, 1998
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