"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Ruth’s Spritz Recipe

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This recipe for Ruth’s Spritz, by , is from Jeannette and Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Reed
Added: Friday, June 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 cups unsalted butter
1 1/3 cups of powdered sugar
2 whole eggs
2 teaspoons of almond flavoring
2 egg yolks
5 cups of sifted flour

Directions:
Directions:
THIS RECIPE MUST BE MADE BY HAND.
Soften the 2 cups of unsalted butter 12 hours before making cookies or overnight. Cream by hand the butter and the powdered sugar until well blended. Beat (by hand) in the whole egg, the two egg yolks and the almond flavoring. Mix in the sifted flour. Use with cookie press immediately or chill 30 minutes and roll out to cut with cookie forms. Bake at 375 degrees for approximately 8 to 10 minutes until delicately brow
Yield: 10 dozen.

A crust eaten in peace is better than a banquet partaken in anxiety. - Aesop

 

 

 

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