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Classic
Cook Books
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page 131
Almond cookies.
Work half a pound drawn butter until white; mix in half pound flour. Beat 8
yolks with half a pound fine sugar and add this to the other part. Beat the
whites of the eggs to a froth and stir them in at last. Put paper on a pan and
upon it in small portions, the dough, and cover with sugar and almonds. Place in
oven and hake until light brown.
Egg cookies.
Eight eggs, 1 teaspoonful sugar and 4 of butter should be worked together with
flour enough to make a moderately thick dough, which then should be rolled out
quite thin. Of this cut small round cakes and put them in small moulds buttered
with melted butter and prick them with a needle. Bake them till they become a
light brown, dump them on platters and fill them with preserves
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Classic
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