Ida Ceconi'S Vienna Cookies

  1. Work flour and shortening together, then work in sugar to a crumbly mixture.
  2. Add beaten egg yolks.
  3. Pinch off small amounts of this dough so that when it is rolled, it is about the size of a small walnut.
  4. After it is rolled between the hands, flatten slightly to about 3/4 of an inch thick.
  5. Make a small indentation in the center with finger large enough to hold a small amount of tart jelly.
  6. Brush each cookie with slightly beaten egg white and sprinkle with finely chopped nutmeats and sugar.
  7. Put in refrigerator for about 1 hour.
  8. Bake in slow oven (250u0b0) for 20 minutes, then gradually increase heat to 300u0b0 and bake about 40 minutes.

butter, flour, sugar, egg yolks, tart jelly, beaten egg, nutmeats

Taken from www.cookbooks.com/Recipe-Details.aspx?id=534269 (may not work)

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