Venetian Cakes

Ingredients

• 1/2 C. butter
• 3 egg yolks
• 1/2 C. powdered sugar
• 1/2 C. almonds (enough to put one on each cake)
• 1 t. vanilla
• iy2 C. pastry flour

Method

1. 1

   Cream butter and sugar till light, add yolks well beaten, mix well, add vanilla and flour.

2. 2

   Take a piece of dough, dip in powdered sugar, roll into small ball 0.5 inch in diameter, press one almond on top.

3. 3

   Place balls a little distance apart on floured pans.

4. 4

   Bake in moderate oven for 10 or 15 min.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 94. The excerpt below is the record exactly as published.

VENETIAN CAKES. 1/2 C. butter 3 egg yolks 1/2 C. powdered sugar V2 C. almonds (enough to iy2 C. pastry flour put one on each cake) 1 t. vanilla

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