Athenian Tea Cakes

Preparation info
  • About

    3½ dozen

    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups sifted all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon

Method

  1. Sift the flour, salt and baking powder together.

  2. Combine the eggs and lemon and orange juices and blend well. Gradually add the flour mixture. Knead until smooth. Turn the dough out onto a lightly floured board. Divide the dough into halves and work one half at a time.

  3. Roll the dough to an eight