| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
Cookies |
1 |
servings |
INGREDIENTS
| 1 |
c |
Spry* or 1/2 lb butter |
| 1 |
c |
Sugar |
| 2 |
|
Eggs separated |
| 2 |
c |
Flour |
| 2 |
ts |
Cinnamon |
|
|
Nuts; (optional) |
INSTRUCTIONS
Cream Spry, add sugar slowly. Add egg yolks. Sift flour and cinnamon
togerher. Add flour to rest of mixture slowly.
Grease pan and pat dough very thin. Beat egg whites slightly stiff and
spread on top of dough. Sprinkle chopped nuts on top. Bake 10 minutes in
375 degree F. oven. Cut in squares while hot and take out.
* Spry was(is?) a solid vegetable shortening like Crisco. No pan size is
given. I am guessing a square 8"x8" by 2" pan would work, ungreased.
Recipe by: Jewish War Veterans Aux., Cinti.,No. 438
Posted to JEWISH-FOOD digest by Joyce Rosenfield <dogsmom@cinci.infi.net>
on Jan 04, 1999, converted by MM_Buster v2.0l.
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