Instructions: These are similar to the Austecherle, but are a little easier to make.

Cream butter and sugar. Add eggs one at a time, beating after each. Add extract and beat. Mix dry ingredients, and beat in. Dough will be sticky. Chill at least a half hour, and keep dough chilled while you roll it.

Roll a lump of dough into a log, 1/2 inch in diameter. Form Ss (about a 3 or 4 inch length of dough). Brush tops with egg wash (whole egg, yolk or white thinned with a milk or water) and sprinkle with sugar. Bake in a 350 degree oven 20 to 25 minutes (more for larger Ss). jmerrill@prodigy.com

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