Recipe - Grandma Doralees Butter Crisps

2 One fourth cup Flour
1 cup Sifted powdered sugar
One half teaspoon Salt
1 One half pound Butter; or half butterhalf
margarine
1 Egg; beaten until light
2 teaspoon Vanilla extract
1 Egg white; slightly beaten
with 1 tablespoon water
Cinnamon
Sugar

1. Place flour, sugar, salt and butter in a food processor with the steel
blade. Blend until mealy.

2. Sprinkle 2 tablespoons of the beaten egg and the vanilla over the
mixture in the processor and process until mixture forms a ball. Remove
dough from processor and shape into 5 long rolls, about 1 One fourth inches in
diameter. Wrap in waxed paper, place on a cookie sheet and place in
freezer. When frozen, place rolls in a plastic bag and store in freezer
until you are ready to bake them. Should you want to bake them instead of
storing them for later, they should be frozen slightly in order to slice
easily.

3. When ready to bake, preheat oven to 400 degrees F. Slice the cookies
about One fourth inch thick, brush with beaten egg white, sprinkle with cinnamon
and sugar and place on cookie sheet covered with baking parchment. These
cookies burn very rapidly; that is why parchment paper is suggested.

4. Bake for 5 to 10 minutes. Allow to cool on parchment and store in an
airtight container.

Makes 85 cookies.

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Busted by Barb on 2/20/98

Recipe by: Grandma Doralee Patinkin's Jewish Family Cookbook

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998