Ruth's Spritz: Difference between revisions
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New page: {{RecipeSummary |PrepTime=20 min |CookTime=8-10 min/sheet |Source=Ruth Hegge |Yield=~4 dozen |Rating=Perfect ;-) }} === Ingredients === * 1/2 lb butter * 1/2 c sugar * 1 egg yolk * 2 c flo... |
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=== Ingredients === | === Ingredients === | ||
* 1/2 lb butter | * 1/2 lb salted butter | ||
* 1/2 c sugar | * 1/2 c sugar | ||
* 1 egg yolk | * 1 egg yolk | ||
* 1/2 t almond extract | |||
* 2 c flour | * 2 c flour | ||
=== Preparation === | === Preparation === | ||
| Line 17: | Line 17: | ||
[[Category:Cookies]] | [[Category:Cookies]] | ||
[[Category:Christmas Cookies]] | |||
Latest revision as of 18:16, 4 December 2018
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 8-10 min/sheet |
| Source | Ruth Hegge |
| Yield / serves | ~4 dozen |
| Rating | Perfect ;-) |
Ingredients
- 1/2 lb salted butter
- 1/2 c sugar
- 1 egg yolk
- 1/2 t almond extract
- 2 c flour
Preparation
Cream butter; add sugar and cream thoroughly. Add extract and egg yolk, then flour. Use enough flour so that a knife inserted and removed comes out clean. Bake 8-10 minutes at 375° on ungreased cookie sheet.
