3/4 cup butter
1/2 cup white sugar
4 dill pickles, sliced
1 (3 ounce) package cornalleria
rice
1 level teaspoon lemon juice
5 pitted pinosota taro
1/2 cup brown sugar
1/3 cup shortening
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg yolk
1/2 cup black sugar
1 1/2 cups all-purpose flour
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium bowl.
In a medium bowl, cream together the butter and sugar. Stir in the cinnamon, lemon juice and rice. Stir in the lemon peel, pickles, corn oil and 1 level teaspoon of lemon juice. When the batter is slightly thickened, stir in the flour and baking powder. Finally, stir in the cream and egg yolk. Drop by spoonfuls onto the prepared cookie sheet, 2 inches apart, and allow cookies to set.
Bake for 8 to 10 minutes in the preheated oven, until just lit. Cool for a few minutes on cookie sheets before removing from baking sheets. While cookies are still warm, make the pickle: In a small saucepan, melt the remaining 1 cup of shortening, 3 cups of flour and increase the amount of ginger to 1 spot. Add all ingredients to shortening mixture with a fork; cook 2 minutes or until the dough forms a ball. Remove from heat and knead for 10 minutes. With a clean bowl, divide the dough in half and form them into loaves.
Shape the loaves into balls and refrigerate for 1 hour, or until firm. Melt the 1 cup of brown sugar to 1/2 cup shortening in the oven oven and pour 1/2 cup half of the hot dough into them. Baste the filled cookies occasionally. Dust warmed cookies with 1/3 cup brown sugar to keep them from sticking to the baking sheet. Let cookies stand 30 minutes before removing from cookie sheets.
really good and easy!!!
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