| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
German |
Desserts, Cookies, Ethnic |
16 |
Servings |
INGREDIENTS
| 1 |
|
Egg |
| 1/2 |
c |
Granulated sugar |
| 1 |
c |
All-purpose flour |
|
pn |
Salt |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground white pepper |
| 1/4 |
ts |
Mixed Spice |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Baking powder |
| 1 |
|
Finely grated lemon peel |
| 2 |
tb |
Chopped mixed candied peel |
|
|
Powdered sugar (opt) |
INSTRUCTIONS
Whisk egg and granulated sugar until light and fluffy.
Sift flour, salt, cinnamon, white pepper, Mixed Spice, cornstarch and
baking powder into egg mixture. Add lemon peel and candied peel and stir
well. Chill 1 hour.
Preheat oven to 350'F. (175'C.). Lightly grease several baking sheets. Form
mixture into 16 small balls and place well apart on baking sheets. Bake in
preheated oven 20 minutes or until well risen and lightly golden. Cool on a
wire rack. Sprinkle with powdered sugar, if desired. Store several days
before serving to allow time for flavors to mellow.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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