Old World Lemon Cookies
Portion Four Way Sweet Bread
To 1 cup Lemon Cheese
Grated rind of 1 lemon
* Use Grated Raw Potato Starter Prepare Lemon Cheese ahead of time.
Flatten ball of dough, sprinkle grated rind and lemon extract over it
and knead it until well distributed. Roll dough out very thin (about
1/8 inch) and cut into 3- inch, or larger, rounds. Place on lightly
greased flat pans so that they will not touch. Let stand about 10
minutes. Press centers to make slight depression to hold 1/2 tsp.
Lemon Cheese (more for larger rounds). Spread beaten egg white around
rim and sprinkle lightly with sugar. Bake in oven preheated to 350
for at least 30 minutes until delicately tinted and the glaze has
crystallized. The longer they are left in the oven to become drier
and crispier the more delicious they are.
Lemon Cheese: Mix together in saucepan 2 cups white sugar, grated
rind and juice of 3 large lemons, 3 large whole eggs (beaten), 1/4
tsp salt and 1/4 cup butter. Cook over slow heat, stirring
constantly until thick. Yield: about 2-1/2 to 3 cups. This can be
sealed in jars to keep like jelly or will keep indefinitely in
covered container in refrigerator. It can be used as topping for
baked puddings, fillings for tarts and jelly rolls.
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat