Dutch Shortbread Recipe
Ingredients
1/2 pound sweet butter
2/3 cup sugar
1/4 teaspoon salt
Grated rind of 1 lemon
1 egg
6 hard-cooked egg yolks
3 cups sifted all-purpose flour
1/2 cup sugar mixed with 2 tablespoons cinnamon
1/3 cup finely chopped almonds (blanched or unblanched)
1 egg white, 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.
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.
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