S Cookies Recipe
Ingredients
| Shortening | 2/3 Cup(16 tbs) | |
| Sugar | 1 Cup(16 tbs) | |
| Egg yolks | 4 | |
| Egg whites | 2 | |
| Almond extract | 1/2 Teaspoon | |
| Cake flour | 4 Cup(16 tbs) | |
| Glaze | ||
| 1 egg white, beaten | ||
| Water | 1 Tablespoon | |
| Cinnamon | 1/2 Teaspoon | |
| Sugar | 4 Tablespoon | |
| Almonds | 1/2 Cup(16 tbs), blanched | |
Directions
Cream shortening, sugar and eggs together until smooth.
Add almond extract and the flour.
The dough should be smooth and not stick to the fingers.
Make a ball about the size of a hickory nut and roll out to the thickness of a lead pencil.
Shape in the form of an cookie sheet.
Let stand overnight.
To glaze:
Beat egg white slightly with water, brush over tops of cookies with pastry brush, dip in cinnamon and sugar mixture and sprinkle with finely chopped almonds.
Bake at 400°F. 8 minutes.
If coloring is desired, roll in gaily colored sugars.
Add almond extract and the flour.
The dough should be smooth and not stick to the fingers.
Make a ball about the size of a hickory nut and roll out to the thickness of a lead pencil.
Shape in the form of an cookie sheet.
Let stand overnight.
To glaze:
Beat egg white slightly with water, brush over tops of cookies with pastry brush, dip in cinnamon and sugar mixture and sprinkle with finely chopped almonds.
Bake at 400°F. 8 minutes.
If coloring is desired, roll in gaily colored sugars.
Chef
