| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Sticks; (1/2 pound) unsalted butter, room temperature (but not soft) | |
| 1/3 | c | Powdered sugar; (plus a little for dusting) |
| 1 | Egg yolk; unbeaten | |
| 1 | tb | Cognac; ouzo, brandy, or rye blended whiskey |
| 2 | c | Sifted all-purpose flour |
INSTRUCTIONS
This was originally posted by Virginia Sauer and is wonderful. ~- Preheat oven to 350 degrees F. ~- In large mixing bowl, cream butter until it is fluffy and white. (This will usually take about 15 minutes if using an electric mixter, or 45 with a wooden spoon.) ~- Gradually add 1/3 cup powdered sugar. Continue beating until mixture is soft and fluffy. ~- Add egg yolk and cognac. Continue beating until thoroughly blended. ~- Gradually add flour, stirring with wooden spoon to yield soft, buttery dough. ~- Knead gently with your hands until smooth (5 - 8 minutes). ~- Roll dough between palms of hands walnut-sized balls. ~- Arrange close together on ungreased cookie sheets. ~- Place pan on center shelf of oven. ~- Bake until golden (12 - 15 minutes). ~- Gently transfer to wire rack with spatula. ~- Sprinkle with powdered sugar. ~- When cool, roll cookies in powdered sugar until evenly coated. NB: These are very fragile. Yield: 42 walnut-sized cookies Posted to EAT-L Digest by Mary Hathaway <paraducks1@JUNO.COM> on Mar 9, 1998
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