- 6 eggs
- 1 lb. of sugar.
- ¾ lb. blanched, grated almonds
- 1 grated lemon rind
Preparation: Eggs, sugar, almonds and lemon rind are mixed well and stirred until the dough rolls from the spoon with which you stir it. The bread board is floured, the dough rolled out to ½ inch thickness and cut into strips 3 inches long and 2 inches wide. Leave them on the board over night, turn them in the morning and leave them 6 hours longer, then bake in a medium hot oven to a golden yellow color.
No. 13—VANILLA STRAWS.
- ½ lb. of butter
- ½ lb. of sugar
- 5 eggs
- 1½ tbsps. of vanilla
- ½ tsp. of baking powder
- ½ lb. of flour
Preparation: The butter is washed to take out the salt, creamed and mixed with sugar, eggs and vanilla. Add the baking powder mixed with the flour. Roll out the dough on a well-floured board to ¼ inch thickness, cut out oblong strips and bake them in buttered pans to a dark yellow color.
No. 14—ANISE COOKIES.
- 1 lb. of sugar
- 4 large eggs
- Butter, the size of a nut
- 1 level tsp. of ammonium
- 1½ lbs. of flour
- Anise to taste
Preparation: Sugar, eggs, butter, anise and ammonium dissolved in a little milk are mixed well and stirred ¼ hour, then gradually add the flour. Roll out the dough on a floured board, cut out designs, leave them on the board for 24 hours and bake to a yellow color.
No. 15—VANILLA FLAWNS.
- 4 eggs
- ½ lb. of sugar
- 1 tbsp. of vanilla
- ½ lb. of flour