Ingredients
2 1/4 cups sifted cake flour
1/3 teaspoon salt
1/2 pound butter
1/4 pound cottage cheese, drained
1/4 pound cream cheese
1 egg yolk, beaten
For topping
1 egg white
1/4 cup sugar
Directions
Sift the flour and salt into a bowl.
Work in the butter, cottage cheese and cream cheese with the hand.
Add the egg yolk, mixing until a ball of dough is formed.
Chill 2 hours.
Preheat oven to 375 degrees F.
Roll out the dough as thin as possible on a lightly floured surface.
Cut into desired shapes.
Brush with the egg white and sprinkle with the sugar.
Place on an ungreased cookie sheet.
Bake 12 minutes, or until browned and crisp.
makes about 4 dozen.
Notes
The recipe in this entry was taken from "Favorite Recipes from House & Garden" which was published in New York by Simon and Schuster in 1958. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.
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