| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Italian | Cookies, Desserts, Italian | 24 | Servings |
INGREDIENTS
| 5 | tb | Butter |
| 1/2 | c | Sugar |
| 1 1/2 | ts | Lemon peel; grated |
| 2 | lg | Eggs |
| 1 | ts | Vanilla |
| 2 | c | Flour |
| 2 | ts | Baking powder |
| 1 | c | Pistachio nuts; coarsely chopped |
| 1 | c | Powdered sugar; sifted |
| 1/2 | ts | Lemon peel; grated |
| 1 1/2 | ts | Lemon juice |
INSTRUCTIONS
Beat butter, sugar and 1 tsp. peel till well blended. Add eggs, 1 at a time, stirring well after each addition. Stir in vanilla. Mix flour and baking powder together. Add nuts. Divide dough in half. On lightly floured board, shape each portion into a roll about 1 1/2" in diameter. Place rolls on greased baking sheets at least 3" apart. Flatten rolls to make 1/2" thick loaves. Bake at 350 for 15 min. Remove from over and cut crosswise into 1/2" slices. Lay cut side down on baking sheet. Bake till browned, about 20 min. Cool. Spread icing on tips of each cookie. ICING: Mix sifted powdered sugar,1/2 tsp. lemon peel and 1 to 1 1/2 tsp. lemon juice---enough to make icing easy to spread. Per serving: 116 Calories; 4g Fat (32% calories from fat); 2g Protein; 18g Carbohydrate; 22mg Cholesterol; 59mg Sodium Posted to recipelu-digest Volume 01 Number 668 by on
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