Grandma doralee's butter crisps

1 Servings

Ingredients

Quantity Ingredient
2¼ cup Flour
1 cup Sifted powdered sugar
½ teaspoon Salt
1½ pounds Butter; or half butter-half margarine
1 Egg; beaten until light
2 teaspoons Vanilla extract
1 Egg white; slightly beaten with 1 tablespoon water
Cinnamon
Sugar

Directions

1. Place flour, sugar, salt and butter in a food processor with the steel blade. Blend until mealy.

2. Sprinkle 2 tablespoons of the beaten egg and the vanilla over the mixture in the processor and process until mixture forms a ball. Remove dough from processor and shape into 5 long rolls, about 1¼ inches in diameter. Wrap in waxed paper, place on a cookie sheet and place in freezer. When frozen, place rolls in a plastic bag and store in freezer until you are ready to bake them. Should you want to bake them instead of storing them for later, they should be frozen slightly in order to slice easily.

3. When ready to bake, preheat oven to 400 degrees F. Slice the cookies about ¼ inch thick, brush with beaten egg white, sprinkle with cinnamon and sugar and place on cookie sheet covered with baking parchment. These cookies burn very rapidly; that is why parchment paper is suggested.

4. Bake for 5 to 10 minutes. Allow to cool on parchment and store in an airtight container.

Makes 85 cookies.

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Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Mar 23, 1998

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