Swiss Butter S S
|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)|
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.