| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Butter/margarine |
| 1 1/2 |
c |
All-purpose flour AND 3/4 cup whole wheat flour |
| 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Packed brown sugar |
| 1 |
|
Egg white |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground allspice OR nutmeg |
INSTRUCTIONS
FROM: Monica Daigle-Kleisath of Walnut Creek,CA
In a large mixing bowl, beat butter with an electric mixer on medium to
high speed for 30 seconds or until mixed. Add about 1/2 of flour mixture,
add rest of sugars and egg white. Mix in remaining flour.
Shape dough into two 7-inch rolls. If desired, coat the rolls in nuts or
colored sugar. Wrap and chill the rolls in the refrigerator about 4 hours
or until firm enough to slice.
Cut chilled dough into 1/4 inch thick slices. Arrange slices 1-inch apart
on ungreased cookie sheet. Bake at 375~ for 8 minutes or until golden
brown. Cool.
Sugar glaze: in a small bowl, stir together 2 cups sifted powdered sugar, 1
Tbsp light corn syrup, 2 to 3 Tbs milk. Makes a glaze of drizzling
consistency. Yield: 3/4 cups.
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