3 1/2 cups all-purpose flour, sifted
2/3 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/3 cup dry vermouth
2 tablespoons ground cinnamon
a pinch of salt
confectioner's sugar
3 1/2 cups all-purpose flour, sifted
2/3 cup vegetable shortening
1/2 cup granulated sugar
1 egg
1/3 cup dry vermouth
2 tablespoons ground cinnamon
a pinch of salt
confectioner's sugar
Preheat the oven
Dissolve the sugar in the vermouth mixed with the egg
Beat the shortening with the cinnamon, then add the sugar mixture and mix well
Sift the flour with the salt to a clean surface on a table
Make a depression in the center and place the ingredients
Mix well with your hands
The dough should be firm but not too dry
If it's too dry, you can add a little water
Roll out the dough on a floured surface to a thickness of 3/4 cm
Cut into cookie shapes using a cookie cutter
Bake in a moderate oven, on parchment-lined baking sheets, for 20 minutes or until firm to the touch
These cookies should not brown
Before serving, dust with plenty of confectioner's sugar
Yield: about 3 days.
