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Cookies without Nuts
Canestrelli/Tea Cakes (Italian shortbread cookies, using sugar, butter, egg yolks and sherry)
Originated from: Tuscany, Italy
Occasion: Any time & special times
Contributed by: Taken from "Pan-Pacific Cook Book" by L.L. McLaren (1915)

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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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