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Prep Time: 180 Minutes Cook Time: 8 Minutes |
Ready In: 188 Minutes Servings: 20 |
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Just lovely with your afternoon tea. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 egg yolks, hardboiled (yolks only) |
4 eggs, separated |
1 cup butter, no substitutions |
1 cup sugar |
1/8 teaspoon salt |
4 cups flour, sifted |
1/2 cup cream |
1 egg white, slightly beaten |
sugar |
cinnamon |
Directions:
1. Rub cooked egg yolks through a sieve and beat well with uncooked egg yolks.
2. Cream butter, sugar and salt; add to egg yolks.
3. Add flour alternatively with cream.
4. Cover and chill.
5. Preheat oven to 425F and spray baking sheet lightly with cooking spray.
6. Shape with a cookie press or roll out into sheets about 1/8 inch thick and cut with a doughnut cutter.
7. Place on cookie sheet.
8. Brush top with egg white and sprinkle with sugar and cinnamon.
9. Bake for 8 to 10 minutes, taking care not to scorch.
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