Recipes from around the world – Volume 2 - 2x2successteam.com

Recipes from around the world – Volume 2
into eighths. There will be 7 lines. Turn the pan and repeat the
process, adding 7 more lines. Next pipe a border line around the 4
edges of the pan.
Bake for 30 to 35 minutes or until the dough is golden brown and the
jam bubbling. Cook completely in the pan on a wire rack. To unmold,
run a small metal spatula between the sides of the pan and the pastry
on the 2 siddes without the aluminum foil. Use the foil to lift out
the whole square and lide it off the foil onto a cutting surgace. Use
a long, serrated knife to cut 2-inch squares. For the most attractive
squares, first cut the square in half in the middle of the center
lattice line (not on either side.) Turn the square 1 turn and cut it
into quarters following the same directions, forming 16 2-inch quares.
For the cookies: Measure the remaining dough into a 1 1/4 inch scoop
or 2 level teaspoons and roll it between the palms of your hands to
for 1-inch balls. If you are using the optional nut coating, roll
each ball in the reserved egg whites. Lightly flour your hands, if
necessary, to prevent sticking. Roll each ball in the chopped nuts.
Place the balls 1 1/2 inches apart on the cookie sheets. Use your
floured index finger to create depressions in the center of each
ball. Fill each depression with 1/4 teaspoon of the remaining jam.
Bake for 20 minutes or until the cookies begin to brown lightly.
Store in airtight containers at room temperature or in the
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