Recipe: Italian Butter Cookies

Italian Butter Cookies
rec.food.recipes/Bill Wight

1 1/2 pounds (5 1/2 cups) flour
1/2 pound (1 1/6 cups) sugar
1 lemon, rind of
4 egg yolks, well beaten (save whites)
1 pound butter
1 jigger (1 oz.) whiskey

Mix flour and sugar in large bowl. Make a well in flour mixture. Slice up butter and place in well. Grate up lemons over this. Add whiskey and beaten egg yolks.

Start kneading this all together. Mix with hands until you have a big ball. (It takes a long time, but when you taste the cookies it will be worth it!)

When all mixed roll out to medium thickness. (Flour board and rolling pin, don't be afraid of getting too much flour on it.) Cut with cookie cutters.

Beat egg whites until frothy. Brush froth on cookies.

Bake until cookies just start to turn golden at the edges (approximately 10 minutes) at 350F; they cook fast, watch closely.

Sprinkle with powdered sugar, while still hot.