| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Butter |
| 4 |
c |
Sugar |
| 1 |
|
Dozen eggs |
| 3 |
ts |
Baking powder |
| 8 |
c |
Flour |
| 1 |
pn |
Salt |
| 1 |
ts |
Vanilla extract |
| 1 |
|
Shot whiskey |
INSTRUCTIONS
1) Melt butter, add sugar. Beat well and add egg yolks and vanilla. Add
whiskey and mix.
2) Mix flour and baking powder and slowly add to egg mixture.
3) Beat egg whites until stiff. Fold intoflour mixture. Dough should not be
sticky. Add enough flour so batter will drop from floured spoon (not more
than 1 cup of flour)
4) Refrigerate dough overnight to make it easier to handle.
5) Use a pizzelle iron to make these cookies. Makes 16 dozen cookies.
Formatted by Lynn Thomas. Recipe from my Aunt Rose Mollis DeFebbo.
Recipe by: Aunt Rose Posted to TNT - Prodigy's Recipe Exchange Newsletter
by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Aug 12, 1997
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