Old-world lemon cookies

Yield: 6 Servings

Measure Ingredient
1 \N Portion Four Way Sweet Bread dough
½ \N To 1 cup Lemon Cheese (recipe below)
\N \N Grated rind of 1 lemon
1 \N Egg white
1 teaspoon Lemon extract


* Use Grated Raw Potato Starter Prepare Lemon Cheese ahead of time. Flatten ball of dough, sprinkle grated rind and lemon extract over it and knead it until well distributed. Roll dough out very thin (about ⅛ inch) and cut into 3- inch, or larger, rounds. Place on lightly greased flat pans so that they will not touch. Let stand about 10 minutes. Press centers to make slight depression to hold ½ tsp. Lemon Cheese (more for larger rounds).

Spread beaten egg white around rim and sprinkle lightly with sugar. Bake in oven preheated to 350 for at least 30 minutes until delicately tinted and the glaze has crystallized. The longer they are left in the oven to become drier and crispier the more delicious they are.

Lemon Cheese: Mix together in saucepan 2 cups white sugar, grated rind and juice of 3 large lemons, 3 large whole eggs (beaten), ¼ tsp salt and ¼ cup butter. Cook over slow heat, stirring constantly until thick. Yield: about 2-½ to 3 cups. This can be sealed in jars to keep like jelly or will keep indefinitely in covered container in refrigerator. It can be used as topping for baked puddings, fillings for tarts and jelly rolls.

From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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