1/2 cup sugar
1/2 cup butter
1 egg yolk, well-beaten
2 tablespoons sherry
Flour (as much as is needed to make a firm smooth dough)

Cream together until light half a cup each of sugar and butter.

Add the well-beaten yolk of an egg and two tablespoons of sherry, then enough sifted flour to make a firm, smooth dough.

Roll out thin, cut in fancy shapes and bake.

This recipe was published in "Pan-Pacific Cook Book, Savory Bits From the World's Fare" compiled by L.L. McLaren. The cookbook was published in San Francisco by Blair-Murdock Co. in 1915. For the complete copyright-free cookbook visit www.archive.org.... Photo: Mary Melfi.

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