Unicorn (Unicorn@Indenial.com)
Sat, 12 Dec 1998 06:53:03 -0500
Guest chef Stephen Block says of today's German Gift recipe: These
cookies were part of Grandma Block's Christmas repertoire. They were
a good way to use up the yolks after baking something requiring a lot
of egg-whites, such as tomorrow's recipe for hazelnut cookies.
German Esses ("S"-shaped cookies)
Oven: 350F (180C)
3/4 lb (350 g) butter
3/4 lb (350 g) sugar
1+1/4 lb (575 g) flour
9 yolks of eggs, beaten
Grated rind of 1 lemon
1.Cream the butter and sugar together well.
2. Add beaten eggs and lemon rind, mix well together.
3. Add flour and mix till smooth.
4. Chill the dough for one hour.
5. Roll it out on a lightly floured bread board and make
into "S" shapes by pinching off a piece of dough,
rolling it quickly between your hands, and shaping it on a cookie
sheet; continue till all dough is made up.
6. These are best when put in a cool place overnight and
baked the next day, but chilling them in the freezer for a
while should work.
7. Bake in moderate oven for just a few minutes, until they
are baked but only slightly browned.
This archive was generated by hypermail 2.0b3 on Sat Dec 12 1998 - 09:00:01 EST