| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies, Bakery |
48 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Butter or margarine; softened |
| 2 |
|
Eggs; separated |
| 1 |
tb |
Water |
| 1 |
ts |
Vanilla |
| 1 1/2 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking soda |
| 2/3 |
c |
Nuts; finely chopped |
|
|
Lemon filling: |
| 1 |
c |
Powdered sugar |
| 2 |
ts |
Butter or margarine; softened |
| 1 |
ts |
Lemon peel; grated |
| 1 1/2 |
tb |
Lemon juice |
INSTRUCTIONS
Recipe by: CHRISTMAS COOKBOOK
Mix sugar, margarine, yolks, water and vanilla. Stir in flour, salt and
soda. Divide dough into halves. Shape each half into roll 7x1-1/2". Wrap
and refrigerate at least 4 hours. Heat oven to 400 degrees. Cut rolls into
1/8" slices. Place 1" apart on ungreased cookie sheet. Beat egg whites
slightly; stir in nuts. Spoon 1/2 teaspoon nut mixture onto half of the
slices, leaving remaining slices plain. Bake until edges begin to brown,
about 6 min. Immediately remove from cookie sheet; cool. Put cookies
together in pairs with Lemon Filling: (beat all ingredients until smooth).
Place nut-topped cookies on top. About 4 dozen cookies.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by novmom@juno.com
(Angela [lynn] Gilliland) on Apr 26, 1997
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