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Dutch Shortbread

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Ingredients
  Sweet butter 1⁄2 Pound
  Sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Lemon 1 , rind grated
  Egg 1
  Hard cooked egg yolks 6
  Sifted all purpose flour 3 Cup (48 tbs)
  Sugar 1⁄2 Cup (8 tbs), mixed with 2 tablespoons cinnamon
  Cinnamon 2 Tablespoon
  Finely chopped almonds 1⁄3 Cup (5.33 tbs) (Blanched / Unblanched)
  Egg white 1 , slightly beaten
Directions

Cream the butter, sugar, salt, and lemon rind until light and fluffy.
Beat in the egg.
Press the egg yolks through a wire strainer into the creamed mixture; mix well.
Gradually add the flour; blend until smooth.
Form the dough into balls the size of a large marble.
Combine the sugar-and-cinnamon mixture with the almonds.
Dip the balls into the egg white, then roll into the sugar mixture.
Bake on a lightly greased cookie sheet at 325° for 18 to 20 minutes, or until golden brown.

Recipe Summary

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

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