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Oven: 375 F |
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1 ¾ cups Crisco 1 cup sugar |
Beat well until fluffy. |
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2 egg yolks 1 whole egg 2 tsp vanilla 1 shot brandy |
Separate the eggs and save the whites for later. Add and beat well. |
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4 cups flour, sifted |
Mix in gently by hand. Wrap in wax paper and chill in the refrigerator for 30 minutes. |
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½ cup walnuts, ground fine ¼ cup sugar |
To grind the walnuts, place them in a plastic bag and crush them with a rolling pin. Remove the larger pieces if any remain. Mix with the sugar and pour onto a plate. |
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2 egg whites Flour Cooking oil spray |
Generously sprinkle the countertop with flour and roll out the dough with a rolling pin to about ¼” thickness. If the dough is too soft to roll and cut, roll out the dough between the two sheets of wax paper as follows: Sprinkle a 2’ sheet of wax paper with flour; divide the dough in half and place it on the wax paper, pat it down to 1-2 inches thick. Sprinkle with more flour and cover with another sheet of wax paper. Gently roll on the top sheet with the rolling pin. Cut with a circle or wreath shape. Brush the cut-outs with egg white and turn them over into the plate of walnuts and sugar. Lightly spray or grease the cookie sheets. Place the cut-outs sugar side up on the pans. Bake 8-10 minutes until golden. Cool. |
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Apricot or raspberry jam |
Fill the cookies with jam. Store the cookies in a tin. |