| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookie |
96 |
Servings |
INGREDIENTS
| 2 |
|
Sticks, 1 cup butter or |
|
|
margarine not spread |
|
|
softened |
| 1 1/4 |
c |
Sugar |
| 1 |
T |
Freshly grated lemon peel |
| 1 1/2 |
t |
Ground ginger |
| 1/2 |
t |
Baking soda |
| 1 |
|
Egg |
| 2 1/2 |
c |
All-purpose flour |
| 1/2 |
c |
Pistachio nuts, finely |
|
|
chopped spread on waxed |
|
|
paper |
INSTRUCTIONS
From: Chris Susalski <DntlQueen@AOL.COM> Date: Wed, 17 Jul 1996
01:39:08 -0400 Here's some I got out of the Nov 1, 1995 issue of
Woman's Day, "Fabulous Food Gifts." I've got many more if you like
what's there so far. Hope this is what you're looking for. Ho ho ho!
:) Beat butter, sugar, lemon peel, ginger and baking soda in a large
bowl with an electric mixer until fluffy. Beat in egg. With mixer on
low speed, beat in flour, half at a time, until blended. Divide dough
in half. Roll each half into a 9-inch log. Roll in nuts until logs
are 12 inches long. Wrap each in plastic wrap. Refrigerate at least 4
hours or overnight until firm. Heat oven to 350 degrees. Cut logs in
1/4 inch slices. Place 1 inch apart on greased cookie sheet(s). Bake
10 to 12 minutes until firm and edges are barely golden. Remove to
racks to cool. Store airtight. EAT-L Digest 16 July 96 From the EAT-L
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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