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Name: Margherite
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 22
Cuisine: American
Ingredients: 5 oz Butter softened; 8 oz Plain flour; 11 Glace (candied) cherries; 1 Egg beaten; Vanilla essence; 2 1/2 oz Icing sugar; sifted

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INGREDIENTS

5 oz Butter ; softened
8 oz Plain flour
11 Glace (candied) cherries
1 Egg ; beaten
Vanilla essence
2 1/2 oz Icing sugar; sifted

Servings

INSTRUCTIONS

From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi) Date: Fri, 18 Feb 94 21:30:30 +1100 I got this recipe from "Patisserie of Italy" by Jeni Wright Preheat the oven to 475F. Line 2 baking sheets with nonstick baking paper. Put the butter and sugar in a bowl and cream together until light and fluffy. Beat in the egg. Sift in the flour, add a few drops of vanilla essence and beat until evenly incorporated to a soft, smooth dough. Fill a piping bag fitted with a 5mm/0.25in star or rosette nozzle with the mixture. Pipe on to the baking paper, making whirls 2-2.5 innch in diameter. Press half a cherry into the centre of each whirl. Bake for 5-6 minutes or until light golden. Transfer the biscuits on the paper to wire racks and leave to cool. Makes about 22. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

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Margherite

5 oz Butter softened
8 oz Plain flour
11 Glace (candied) cherries
1 Egg beaten
 Vanilla essence
2 1/2 oz Icing sugar; sifted

From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)    Date: Fri, 18 Feb 94 21:30:30 +1100  I got this recipe from "Patisserie of Italy" by Jeni Wright    Preheat the oven to 475F. Line 2 baking sheets with nonstick baking paper.  Put the butter and sugar in a bowl and cream together until light and  fluffy. Beat in the egg. Sift in the flour, add a few drops of vanilla  essence and beat until evenly incorporated to a soft, smooth dough. Fill a  piping bag fitted with a 5mm/0.25in star or rosette nozzle with the  mixture. Pipe on to the baking paper, making whirls 2-2.5 innch in  diameter. Press half a cherry into the centre of each whirl. Bake for 5-6  minutes or until light golden. Transfer the biscuits on the paper to wire  racks and leave to cool. Makes about 22.    REC.FOOD.RECIPES ARCHIVES    /COOKIES    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (29g)
Recipe Makes: 22 Servings

Calories: 134
Calories from Fat: 97 (72%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 6.7g	34 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.5g
Cholesterol 37.3mg		11 %
Sodium 77.6mg		3 %
Potassium 17.7mg		0 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 7.7g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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