"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fagotini Cookies (Little Bundles) Recipe

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This recipe for Fagotini Cookies (Little Bundles), by , is from Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Norma Gianni
Added: Tuesday, August 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 c. flour
3 tsp. baking powder
1 lb. butter
1 pt. sour cream
1 c. sugar
5 egg yolks
1 tsp. vanilla
At least 2 jars of jams/preserves. (Peach, Pineapple, or apricot)
Egg wash

Directions:
Directions:
1. Sift together:
6 cups flour
3 tsp baking powder
(Put aside)
2. Beat and Cream together:
1 lb butter
1 pt sour cream
1 cup sugar
3. Add 5 egg yolks (one at a time) and 1 tsp vanilla to cream mixture.
4. Mix cream mixture with dry ingredients.
5. Refridgerate overnight
6. Take out 1 hour before rolling. Roll about 1/4 inch thick, cut into 3 inch squares with ravioli cutter.
7. Fill cookie with tip of teaspoon full of jam or preserves (Best to use only pineapple, peach, or apricot. No jellies).
8. Fold diagonally, pinch center so that it stays closed.
9. Brush tips and top with egg wash.
10. Bake 350 (F) on greased cookie sheet until light brown.
11. Remove and put on cookie rack to cool.

Number Of Servings:
Number Of Servings:
Many Dozens
Preparation Time:
Preparation Time:
1 hour plus overnight refridgeration

 

 

 

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