| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Eggs |
German |
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
All-purpose flour |
| 2 |
c |
Walnuts; ground |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Ground ginger |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground coriander |
| 1/4 |
ts |
Anise seeds |
| 1 1/4 |
c |
Vegetable shortening |
| 1 |
c |
White sugar |
| 1 |
|
Egg |
| 2 |
|
Squares semisweet chocolate |
INSTRUCTIONS
Directions: =A01 In a mediun size bowl, combine the flour, walnuts, baking
powder, and spices. Set aside. =A02 In a large bowl, cream the vegetable
shortening with the sugar until light and fluffy. Beat in the egg.
Gradually blend in the dry ingredients. Cover and chill for 8 hours or
overnite. =A03 Preheat oven to 350 degrees F (180 degrees C). 4 On a
floured surface, roll out the dough to a thickness of 1/4 inch. Cut into
rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on
ungreased cookie sheet. =A05 Bake for 15 to 18 minutes, until golden.
Transfer to a wire rack to cool. 6 Melt chocolate over low heat and drizzle
over cooled cookies.
Makes 3 dozen
Posted to Bakery-Shoppe Digest V1 #422 by Shelley Sparks
<ssparks@mailbox.arn.net> on Nov 29, 1997
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