Yield: 36 Servings
|4 \N||Egg yolks|
|1 \N||Whole egg|
|3 tablespoons||Heavy cream|
|½ teaspoon||Grated lemon peel|
|1¼ cup||Flour; approx|
From: arve.storvik@... (Arve Storvik) Subject: Scandanavian Christmas Cookies Date: Sun, 18 Sep 1994 23:00:00 +0000
Beat egg yolks, egg and sugar light and fluffy. Beat vream stiff and add it to egg mixture with cognac. Add spices and flour. The dough should be somewhat moist. Cover well and refrigerate over night. Roll dough thin and cut in diamonds. Do not give up if you find it impossible, after a while you will manage it! Cut a lengthwise incision in the middle of each diamond and pull (careful) one pointed end of the cooky through the cut to give the cookies their charachteristic shape. Bake golden brown in deep fat or oil for 2-3 minutes. Cool on absorbent paper. In my home we are always two baking this: One rolling and shaping, one baking.
REFRIGERATE DOUGH OVERNIGHT
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