| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Welsh | Cookies | 1 | Servings |
INGREDIENTS
| 2/3 | c | Butter, room temperature |
| 1 | c | Sugar |
| 1 | Egg | |
| 1 1/4 | c | Flour |
| 1/2 | ts | Salt |
| 4 | ts | Grated orange rind |
INSTRUCTIONS
My mother, of Welsh heritage, was fond of a mid-afternoon sip of tea, accompanied by light cookies. These were a favorite. In a large bowl, cream butter and sugar. Add slightly beaten egg, mixing well. Stir in flour, salt and grated orange rind. Refrigerate dough for one half hour. Preheat oven to 375°. Put a small walnut-size ball of batter on a lightly greased cookie sheet. Cover with a square of wax paper and press with the flat bottom of a glass until very flat and thin. Bake at 375° for 5 minutes. Cookies will be light brown when done. Remove from cookie sheet with a spatula and let cool on waxed paper. Yield: 4 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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