Love Letters Recipe
Summary
MethodBaked
Ingredients
| 2 cups Gold Medal Flour | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs) | |
| 2 tsp. finely grated lemon rind finely grated rind of 1 orange | ||
| 1/2 cup commercial sour cream | ||
Directions
Heat oven to 475° (very hot).
Measure flour by dipping method or by sifting.
Blend flour, sugar, and salt.
Cut in butter and rinds until mixture resembles coarse meal.
Blend sour cream in evenly.
Gather dough into firm ball.
Divide in half.
Roll on well-floured board to 1/8 thickness.
Cut in 3x2" pieces; fold ends to center, overlapping slightly; seal with tiny piece of candied cherry.
Place on ungreased baking sheet.
Brush tops with water; sprinkle with sugar.
Bake 6 to 8 min.
Measure flour by dipping method or by sifting.
Blend flour, sugar, and salt.
Cut in butter and rinds until mixture resembles coarse meal.
Blend sour cream in evenly.
Gather dough into firm ball.
Divide in half.
Roll on well-floured board to 1/8 thickness.
Cut in 3x2" pieces; fold ends to center, overlapping slightly; seal with tiny piece of candied cherry.
Place on ungreased baking sheet.
Brush tops with water; sprinkle with sugar.
Bake 6 to 8 min.
Chef
