Rahm-Ringel (Cream Rings)

This recipe is quite an easy one that has been enjoyed for many generations. As the name indicates, cream plays an important role. Originally, the cream came from fresh cow's milk left to sit overnight. By the next morning the cream had risen to the top, making it easy to scoop off and use in a cookie recipe.

Ingredients:

1/2 pound butter
1 pound sugar
1 pound flour
1/2 lemon, juiced
4 tablespoons sweet cream
1/2 pound almonds, coarsely chopped
3 egg whites
Directions:
Cream together the butter, half of the sugar and flour. Chill the mixture for an hour or more.

Preheat oven to 350° F. Roll out the dough to about 1/4 inch thick. Using a cookie cutter, cut out rings and transfer onto a cookie sheet. Stir together the remaining sugar, egg whites and lemon juice. Brush each ring with the mixture and sprinkle with the chopped almonds.

Bake until cookies are a pale golden color around the edges.

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