Spanish Sighs From Cudillero Cookies Suspiros De Cudillero Recipes

Steps:

• Put the butter in a bowl and add the sugar, little by little, beating until the mixture is creamy.
• Blend in the egg and beat until light. Mix the flour and baking powder and blend along with the vanilla into the creamed mixture until a stiff dough forms.
• Knead lightly and divide into 2 parts. Roll each part to make a 2-inch diameter log. Wrap in waxed paper and foil and chill at least 1 hour or up to 2 weeks.
• Cover baking sheets with parchment paper or lightly grease them.
• Preheat oven to 375°F Cut dough into 1/4 inch thick slices. Place on baking sheet about 2 inches apart. Bake for 10 to 12 minutes until golden. Allow to cool on the baking sheets, then dust with powdered sugar. Store in an airtight container. Makes 3 dozen cookies.
• My appologies for skipping a few ingredients.

Steps:

• Cream together shortening, sugars, egg and vanilla.
• Add dry ingredients (except nuts).
• Mix well and stir in nuts.
• Drop on cookie sheet and bake at 350 for 10-15 minutes.

Steps:

• Combine sugar, water, lemon peel and juice, and salt in a saucepan.
• Bring to a boil and cook without stirring until syrup reaches soft ball stage (234 degrees). Remove fro heat.
• Beating constantly, pour syrup in egg whites.
• Continue beating until meringue is cool and very thick.
• For each sighs, spoon a heaping tablespoons of meringue onto a buttered baking sheet.
• Top with a strawberry and spoon on just enough more meringue to completely cover and seal in the berry.
• Bake in hot oven 450 degrees for about 3 minutes or until golden.
• Remove to wire rack to cool.