Joodse Boterkoeke

Categories: Cookies & b | Jewish

Serves: 1 servings

Ingredients:

2 c Flour
1 c Superfine Sugar
1 pn Salt
6 oz Butter
1 Egg; Lightly Beaten

Instructions:
Dutch Hanukkah treat

Mix the flour, sugar and salt; rub the butter in with our hands. Add only
half the beaten egg and work very briefly with your hands into a soft ball.
Press with the palm of your hand into a 9 inch pie plate lined with wax or
parchment paper. Brush the top with the remaining egg.

Bake for 30-40 minutes in a preheated 350 degree oven (golden). It will
seem much too soft, but will firm with cooling. Turn out when cool. Cut
into small squares.

Variations: mix in 1/2 cup finely chopped candied ginger or coarsely
chopped almonds; flavor with 2-3 drops of vanilla extract.

Recipe by: The Book of Jewish Food, Claudia Roden

Posted to JEWISH-FOOD digest by Sheryl Donner on
Dec 12, 1998, converted by MM_Buster v2.0l.

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