| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Softened butter |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg |
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
c |
Part-skim ricotta cheese |
| 2 |
tb |
Confectioners' sugar |
| 1 |
tb |
Grated lemon peel |
INSTRUCTIONS
In large bowl with mixer at med speed, beat butter & sugar until light &
fluffy; beat egg in well. At low speed beat in flour & baking powder until
well blended. Flatten dough to disk shape; refrigerate, wraped in plastic
wrap, 1 hour until firm. Heat oven to 375. Work with half dough at a time;
keep remainder refrigerated. Roll out to 1/8" thick between two sheets of
wax paper or plastic wrap & cut into 2" squares. In small bowl stir in
ricotta cheese, confectioners' sugar & lemon peel until smooth. Spoon 1
tsp. ricotta mixture into center of half of dough squares; brush edges with
beaten egg white. Top with remaining squares; using fork, press edges to
seal. Brush with egg white; sprinkle with multicolored nonpareils. Bake
12-15 minutes. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On TUE, 14
NOV 1995 055426 -0500
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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