Recipe - Margherite

5 ounce Butter; softened
2 One half ounce Icing sugar; sifted
1 Egg; beaten
8 ounce Plain flour
Vanilla essence
11 Glace (candied) cherries
(about); halved (not
imitation cherries)

From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)

Date: Fri, 18 Feb 94 21:30:30 +1100
I got this recipe from "Patisserie of Italy" by Jeni Wright

Preheat the oven to 475F. Line 2 baking sheets with nonstick baking paper.
Put the butter and sugar in a bowl and cream together until light and
fluffy. Beat in the egg. Sift in the flour, add a few drops of vanilla
essence and beat until evenly incorporated to a soft, smooth dough. Fill a
piping bag fitted with a 5mm/0.25in star or rosette nozzle with the
mixture. Pipe on to the baking paper, making whirls 22.5 innch in
diameter. Press half a cherry into the centre of each whirl. Bake for 56
minutes or until light golden. Transfer the biscuits on the paper to wire
racks and leave to cool. Makes about 22.

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