| 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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