Yield: 48 Servings
|4 tablespoons||Icing sugar|
|1||Jigger wiskey (or brandy) (up to)|
|3¾ cup||Sifted flour (all purpose)|
|3 cups||Icing sugar; about (to be used after baked)|
Clarify butter. Chill till soft. Whip (with beater) for 10 minutes or till fluffy & light. Add sugar and beat for 5 minutes. Add egg yolk and wiskey. Beat well. Add flour a little at a time till a soft dough is formed (beating constantly). Work slightly with hands. Shape into rounds (@2 Tbsp.
each). Bake 1 inch apart on *ungreased* baking sheet. Bake at 325 degrees F. for 15 min. and then lower heat to 275 degrees F. for 30 min. Sprinkle with icing sugar while still warm.
Warning: These cookies tend to break up very easily ESPECIALLY when warm. I don't recommend this recipe for traveling. They are a joy to eat though and should be tried at least once in this lifetime! REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .