Ryzon Pentecost Cookies (Jewish)

Ingredients

• yi cupful {yi pound) butter
• yi cupful {yi pound) sugar
• I egg and I egg white
• I teaspoonful almond extract
• 1 level teaspoonful Ryzon
• 2 level cupfuls {yi pound) flour
• Powdered sugar
• Candied citron peel

Method

1. 1

   Beat butter and sugar to a cream, add egg well beaten, extract, and flour sifted with Ryzon.

2. 2

   Mix to a stiff paste, turn out onto a floured baking board, roll out thin, and cut out with a round cutter, or with the top of a wineglass.

3. 3

   Place them on greased baking tins, brush them over with egg white slightly beaten, sprinkle with powdered sugar, and place a small piece of candied peel in center of each cookie.

4. 4

   Bake in a moderate oven for ten to twelve minutes, and when done, place on a sieve to cool.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 36. The excerpt below is the record exactly as published.

RYZON PENTECOST COOKIES (JEWISH) yi cupful {yi pound) butter. yi cupful {yi pound) sugar. I egg and I egg white. I teaspoonful almond extract. 1 level teaspoonful Ryzon. 2 level cupfuls {yi pound) flour. Powdered sugar. Candied citron peel

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