Swiss Ringlets

Ingredients

• 2 cups sifted flour
• 5 tablespoonfuls sugar
• 1/2 cup butter
• the yolks of 6 eggs
• the grated rind of 1 lemon

Method

1. 1

   Mix flour with sugar, butter, egg yolks, and lemon rind into a stiff dough; let rest on ice for 1 hour.

2. 2

   Roll the dough out on a floured pastry board 0.25 inch in thickness.

3. 3

   Cut it into rounds about 2 inches in diameter with a round scalloped cake cutter, then cut a small round piece from the center of each cake; lay them into buttered tins, brush over with beaten egg, and bake in a medium-hot oven.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 376. The excerpt below is the record exactly as published.

Swiss Ringlets. — Mix 2 cups sifted flour with 5 tablespoonfols sugar, % cup butter, the yolks of 6 eggs, and the grated rind of 1 lemon into a stiff dough ; let rest on ice or cool place for 1 hour. Then roll the dough out on a floured pastry board Yg of an inch in thickness. Gut it into rounds about 2 inches in diameter with a round scalloped cake cutter, then cut a small round piece from the center of each cake ; lay them into buttered tins, brush over with beaten egg, and bake in a medium-hot oven. Drop Gocoannt Cakes. — One half cup butter, Ys cup sugar, 1 cup flour, 3 eggs, 1 grated cocoanut mixed with 1 cup powdered sugar, 1 teaspoonful baking powder mixed with the flour. Stir butter and the Y2 ^^^P sugar to a cream, add the yolks, one at a time, then beat the whites to a stiff froth, and add them with the flour to the mixture ; lastly, stir in the grated cocoanut mixed with sugar. Drop with a spoon into buttered pans, not too close together, and bake light brown. If the cocoanut batter should be too stiff to drop, add a few spoonfuls milk. Cocoanut Balls. — One pound fresh grated cocoanut, Yt pound powdered sugar, the whites of 3 eggs ; beat the whites to a stiff froth. Mix cocoanut and sugar together, add it to the beaten whites ; mix the whole together and shape with your hands into small round balls the size of a hickory nut ; lay them in buttered and paper- lined tins, and bake in a moderate oven. If the whites of eggs should not be sufficient to wet cocoanut and sugar, add a little more. They may also be shaped into small pyramids. Berlions. — Three cups sifted flour, 1 cup butter

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