Preparation: The sugar is dissolved in the rose water and brought to boil. Yolks of eggs and hartshorn salt are mixed and stirred into the sweetened rose water while still warm, (not hot), then all the other ingredients are quickly mixed in and lastly the flour. Roll out the dough, cut out cookies and bake to a golden yellow color.
Remarks: Let the dough stand for a day before baking.
No. 26—WHITE COOKIES No. 3.
- ¾ lb. of butter
- 3 eggs
- 1 tsp. of hartshorn salt, dissolved in ¼ cup of rose water
- 1 lb. of sugar
- ½ cup of blanched, ground almonds
- 2 grated lemon rinds
- 2 lbs. of flour
Preparation: The butter is washed to remove the salt. The cold butter is cut into the flour and mixed with the hands, then eggs, dissolved hartshorn salt, sugar, almonds and lemon rind are added. The dough is now rolled out and cut out with a tumbler or cookie cutter. Bake in pans to a golden yellow color.
No. 27—BUTTER STRAWS WITH ALMONDS.
- ½ lb. of butter
- 2 eggs
- ½ lb. of sugar
- ½ lb. of blanched, ground almonds
- 1 grated lemon rind
- ½ lb. of flour
- 1 tsp. of baking powder
Preparation: Rub the butter to a cream with yolks of eggs. Then add the beaten whites of eggs, lemon rind and baking powder mixed with flour. The dough is rolled out, cut into strips and baked to a golden yellow color.
No. 28—CHOCOLATE COOKIES.
- ½ lb. of grated, sweet chocolate
- ¼ lb. of butter
- 1 lb. of sugar
- ½ lb. of blanched, ground almonds
- 3 eggs
- 1 tsp. of vanilla
- 1 lb. of flour
- 1 tsp. of baking powder