Heat oven to 350 degree F. Lightly grease a large cookie sheet. In a food
process, process flour, sugar, lime peel and baking powder until blended.
Add butter and cherries. Pulse until cherries are coarsely chopped. Spoon
off and reserve 1 tablespoon of the beaten eggs. Add remaining eggs and the
pistachios to food processor and pulse until dough is evenly moistened.
Turn dough out on a well-floured work surface (dough is stickly). Divide
dough in quarters. With hands, roll each portion into a 9-inch log. Place
logs crosswise 3 inches apart on prepared baking sheet. Press logs to
flatten to 2 inch wide. Brush with reserved eggs. Bake 25 minutes or until
golden brown. Let cool on sheet on a wire rack 10 minutes. Loosen with a
spatula and remove to a cutting board. Let cool 10 minutes longer. Using a
large heavy knife, cut each log diagonally in 1/2-inch-thick slices.
Arrange slices upright on clean cookie sheet (no need to grease sheet).
Bake 14 to 15 minutes longer until crisp. Remove to wire rack to cool
(cookie will get even more crisp). From Woman's Day, November 1996.
Formatted by Mary Wilson (BWVB02B).
By novmom@juno.com (Lynn Montroy) on Mar 10, 1997
Recipe by: =20
Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@MB.SYMPATICO.CA>
on Dec 1, 1997
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