| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick margarine |
| 1/3 |
c |
Sugar |
| 1 |
|
Egg |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
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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