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Swiss Butter S S

Cookies.Recipes's picture
Ingredients
  Butter 1⁄2 Pound
  Sugar 1⁄2 Cup (8 tbs)
  Egg yolks 4 (From Medium-Size Eggs)
  Lemons 1 1⁄2 , rind grated
  Flour 1 Cup (16 tbs) (Mixed With Sugar For Rolling)
  Sugar 1 Cup (16 tbs) (Mixed With Flour For Rolling)
  Sifted all purpose flour 2 Tablespoon
  Egg yolk 1 , mixed with 1 tablespoon cream
  Cream 1 Tablespoon, mixed with egg yolk
  Sugar 1 Teaspoon (For Sprinkling)
Directions

Cream the butter and the sugar.
Add the egg yolks one at a time, beating after each addition.
Add the lemon rind.
Add the flour; mix well.
Divide the dough into thirds; then divide each third into 6 parts (to facilitate handling).
Roll out one portion at a time on a board lightly dusted with a mixture of flour and sugar.
Use your hands and roll the dough into a strip slightly less than the thickness of your little finger.
Cut into 3-inch lengths.
Transfer the strips to an ungreased cookie sheet and shape into S's.
Space an inch apart.
Brush with the egg yolk and cream mixture; sprinkle with sugar.
Refrigerate on the cookie sheet 20 minutes.
Bake in 425° oven for 5 minutes, or until the edges are lightly browned.
Cool a few minutes to set, then remove from the cookie sheet.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Party

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