| 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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