Take one pound of the ready dough and work another two ounces of butter well into it.
Let prove and scale off in half pound pieces; divide these pieces again in twelve equal parts; mold them round and let raise a while. Shape different formed small rolls of these pieces, bestrew them with either finely hacked blanched almonds, coarse granulated sugar or both almonds and sugar together, or cocoanut. The forms may be oval, round, very long and thin like finger rolls, ovals with pointed ends, "S" shape and others.
When they are molded, set on greased pans and let rise; wash them over with an egg wash and bestrew with the sugar or almonds, etc. Some may be only washed and when baked, can be iced with water icing while they are hot.
Must prove double its size and be baked in warm oven.
