A plain tea cookie made fancy with meringue, jam and nuts.
Cream the butter with the
When the dough is firm, roll it out on a floured board to ¼-inch thickness. (Since the dough will be somewhat sticky, make sure the board and rolling pin are well floured.) Cut into rounds with a 2-inch cookie cutter. Place the rounds on a lightly greased cookie sheet about
To make the meringue, beat the egg white until stiff, gradually beating in the sugar,
Spread the meringue over the jam, leaving an outer rim of dough visible around the edge of the cookies.
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