| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Flour |
| 1 |
c |
Vegetable shortening or margarine |
| 1 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1 |
|
Envelope sugar vainil |
| 3 |
|
Eggs |
|
|
Semi-sweet chocolate for dipping; (optional) |
INSTRUCTIONS
Mix all the ingredients until blendend and let rest in the fridge for at
least 3 hours. On lightly floured surface, roll the dough to 1/8 inch
thickness. Cut with cookie cutter in your desired shapes or use a glass.
Place cookies 1/2 inch apart on greased cookie sheets. Bake until lightly
browned. Remove to wire rack to cool. Melt the chocolate over boiling water
or in the microwave, and beat until creamy. When cookies are cold dip one
at a time parcially in the chocolate and let cool again on waxed paper.
Posted to JEWISH-FOOD digest V97 #317 by "Wajnberg"
<wajnberg@trex.centroin.com.br> on Dec 5, 1997
A Message from our Provider:
“To ignore our Creator is the height of selfishness”