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Chicago cookbook, 1930s?
Page 73
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Chinese Cookies 1 3/4 cups flour (all purpose) 1/2 cup sugar 1/2 teaspoon Baking soda 1/2 cup butter 1 egg slightly beaten 1 teaspoon almond flavoring Almonds Sift flour sugar and soda Cut in butter with pastry blender or fingers as for pie crust Add egg and flavoring Mix thoroly using pastry blender Turn out on waxed paper and press into a ball. Divide into 36 pieces. Roll into balls with the palm of the hand Place on ungreased cooky sheet Press an almond into center of each ball. Bake in a 350 degree oven about 20 min or until delicately brown.
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Chinese Cookies 1 3/4 cups flour (all purpose) 1/2 cup sugar 1/2 teaspoon Baking soda 1/2 cup butter 1 egg slightly beaten 1 teaspoon almond flavoring Almonds Sift flour sugar and soda Cut in butter with pastry blender or fingers as for pie crust Add egg and flavoring Mix thoroly using pastry blender Turn out on waxed paper and press into a ball. Divide into 36 pieces. Roll into balls with the palm of the hand Place on ungreased cooky sheet Press an almond into center of each ball. Bake in a 350 degree oven about 20 min or until delicately brown.
Szathmary Culinary Manuscripts and Cookbooks
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