Source: Marlene
Rating: Marlene (good)
An elegant, modern version of short-bread, these are topped with a glaze of egg whites and walnuts.
Cream the butter and sugar until light and blend in the coffee. Gradually add flour, mixing until dough is smooth. Refrigerate covered 2 hours, then roll to 1/2-inch thickness on a lightly floured board.
Cut into 1 x 2 inch fingers, dip each in egg white and roll in nuts. Place on an ungreased baking sheet and bake ina 325 degree oven 25-30 minutes. Remove from sheet and let cool on a wire rack.
Yield: 20-24.
Ingredients
Directions
Cream the butter and sugar until light and blend in the coffee. Gradually add flour, mixing until dough is smooth. Refrigerate covered 2 hours, then roll to 1/2-inch thickness on a lightly floured board.
Cut into 1 x 2 inch fingers, dip each in egg white and roll in nuts. Place on an ungreased baking sheet and bake ina 325 degree oven 25-30 minutes. Remove from sheet and let cool on a wire rack.
Yield: 20-24.