| 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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