Unicorn (Unicorn@Indenial.com)
Fri, 11 Jun 1999 10:04:56 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Avery Todd says "Here's another challenge for your
Groan-O-Meter (Metre) scale."
A man walks into a butcher shop and orders a pound of sausages. The
butcher prepares the order, then says, "I bet you the price of those
sausages that you can't get those pieces of meat down off the shelf
behind me. "The man regards the shelf carefully, then says, "I'm not
betting .... The steaks are too high".
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Aside from Floating Island, which I have already published, this is
the only sweet recipe we could think of with a nautical connection for
"Going Overboard with Seafood" week. Actually, my father suggested
salt water taffy, and maybe we'll do that in the next seafood
extravaganza. Make these cookies in the shape of fish and starfish to
complete the pun.
Sand Tarts
3/4 cup (180 ml) butter
1+1/4 cup (310 ml) sugar
1 egg
1 egg yolk
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) grated lemon rind
3 cups sifted all-purpose flour
1/4 tsp (1 ml) salt
1 egg white, beaten
Sugar for sprinkling on cookies
Beat the butter until soft, then add the sugar and beat until creamy.
Add the egg, egg yolk, vanilla, and lemon rind and beat until well
combined. Add the flour which has been sifted with the salt, beating
it in gradually, until well blended. This dough becomes very stiff,
and the last of the flour may have to be kneaded in by hand. Chill
the dough several hours or over night. Roll the dough until very thin
and cut into rounds or any shapes you desire. Brush with egg white
and sprinkle liberally with sugar. Place on a greased cookie sheet
and bake in a preheated 400F (200C) oven for about 8 minutes, until
golden brown. Makes about 80 1+1/2 inch (4 cm) cookies.
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