Ryzon Fancy Cookies for Tea

Ingredients

• i/i, cupful (6 ounces) butter
• yi cupful (yi pound) sugar
• 2 small eggs
• I level teaspoonful Ryzon
• 3 level cupfuls (>i pound) flour
• ^^ teaspoonful almond extract
• yi cupfid (2 ounces) ground almonds
• I egg white
• I y^ level cupfuls {}41h.) confectioners' sugar
• I teaspoonful lemon juice

Method

1. 1

   For Cookies: Cream butter and sugar together, add eggs well beaten, flour sifted with Ryzon, extract and almonds.

2. 2

   Knead lightly, and roll out on a floured baking board.

3. 3

   Cut with a small, plain round cutter, lay on greased tins, spread on each a little of the icing and sprinkle over a few shredded almonds.

4. 4

   Bake in a moderate oven for ten minutes.

5. 5

   For Icing: Sift sugar into a basin, add egg and lemon juice and beat for fifteen minutes.

6. 6

   If too thick, add a very little more white of egg.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 35. The excerpt below is the record exactly as published.

RYZON FANCY COOKIES FOR TEA i/i, cupful (6 ounces) butter. yi cupful iyi pound) sugar. 2 small eggs. I level teaspoonful Ryzon. 3 level cupfuls (>i pound) flour. ^^ teaspoonful almond extract. yi cupfid (2 ounces) ground almonds. Hard White Icing: I egg white. I y^ level cupfuls {}41h.) confectioners' sugar. I teaspoonful lemon juice

Cook this with the app: pantry check, scaling, and the assistant.