Tosca Cookies (Cream of Wheat Cookies) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are not the traditional Cream of Wheat cookies with raisins. Instead, these are Greek cookies, which I understand were traditionally called Fenekia. They are similar to Russian Teacakes. Ingredients:
1 cup all-purpose flour |
1/3 cup almonds, ground |
1/3 cup cream of wheat |
1/2 teaspoon baking powder |
1 cup vegetable shortening |
2/3 cup granulated sugar |
1 large egg |
4 tablespoons butter, melted |
6 tablespoons granulated sugar |
1 teaspoon corn syrup |
1/3 cup slivered almonds |
Directions:
1. Preheat the oven to 350 degrees. Lightly grease 2 baking sheets.
2. Combine the flour, almonds, farina and baking powder.
3. In a large bowl, cream the shortening and sugar. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 2 hours.
4. To make the glaze, combine the butter, sugar and corn syrup in a small bowl and beat until smooth.
5. Drop the dough by spoonfuls 1 1/2 inches apart onto the prepared baking sheets.
6. Bake for 10 to 12 minutes, just until lightly colored. Brush the cookies with the glaze, sprinkle with the slivered almonds, and bake for 5 minutes longer. Transfer to wire racks to cool.
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