Russian Cookies

Russian Cookies

Butter Thins

Blend to creaminess:

6 tablespoons to 1/2 cup butter
1/3 cup sugar

Beat in:

1 egg or 2 egg yolks
1/2 teaspoon vanilla or almond extract
1/4 teaspoon grated lemon rind
1 cup sifted all-purpose flour
1/3 teaspoon salt

Russian Cookies

Chill dough for “Butter Thins” several hours.  Roll very thin, cut in oblongs.  

Spread cookies with:

Tart Jam or Jelly

Cover with the following meringue:

Whip until stiff, 1 egg white, add slowly, breaking constantly 5 tablespoons sugar
Fold in: 1 teaspoon cinnamon, 6 tablespoons chopped nut meats

Bake on greased in moderate (350-degree) oven about 12 minutes. 

(Makes about 35 1-inch x 2-inch cookies)

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