Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pound of Butter
  • 3 Cupfuls of Sifted Flour
  • 4 Eggs
  • Cupfuls of Sugar
  • A Tablespoonful of Rose Water
  • ½ of a Grated Nutmeg


Beat the butter and sugar to a cream. Add the eggs, thoroughly beaten, and then add the Rose Water and the nutmeg. Gradually add the flour, and beat well. Beat till very light before adding the flour. Dust a baking sheet with sugar, instead of flour, and roll out the paste to about one-eighth of an inch in thickness. Then use a small cutter with a round center, and take the centers out, thus forming pretty rings. Bake in a moderate oven till a light brown. Take them out and sift powdered white sugar over them.