This is a GREAT cookie. First published in Good Housekeeping Magazine, November, 1956. There has to be 1 change made for today's food supply and that is to eliminate to raw egg yolk in the frosting/filling. Just try to keep your filling a little softer and it will be okay, but the raw egg yolk poses real trouble. I have been making this cookie since 1956 and started leaving out the egg yolk about 20 years ago. That egg yolk gave the filling the most lucious , rich flavor, but the salmonella problem is not worth it to me. But enjoy these cookies...they are perfect for teas and I think adults really like them because they are light and flaky.
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This is a GREAT cookie. First published in Good Housekeeping Magazine, November, 1956. There...