| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swedish |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
ts |
Brown Sugar |
| 1 |
|
Egg Yolk, Unbeaten |
| 1 1/2 |
|
Cubes |
| 1 1/3 |
c |
All-Purpose Flour, Sifted |
|
|
Carbonate of Ammonia |
INSTRUCTIONS
Cream butter, add sugar gradually and cream until light. Add egg yolk and
blend well. Crush cubes of ammonia and sift with flour. Add enough flour to
make a stiff dough. The dough should crack when thumb is pressed in. Roll
in balls and push in center with thumb. Bake in a slow oven (250 degrees)
for 30 minutes. Yield: 30 1 1/2 inch balls.
Recipe By : Scandanavian Cookbook
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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