| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Candy |
72 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted all-purpose flour |
| 1 |
ts |
Baking powder |
| 1/8 |
ts |
Salt |
| 1/8 |
ts |
Ground nutmeg |
| 1/2 |
c |
Butter or margarine; softened |
| 1 |
c |
Sugar |
| 2 |
ts |
Grated lemon peel |
| 1 |
tb |
Lemon juice |
| 1 |
|
Egg |
| 1 |
|
Egg white; unbeaten |
|
|
Thinly shaved Brazil nuts |
INSTRUCTIONS
Sift together flour, baking powder, salt and nutmeg. Work butter in a bowl
until creamy. Add sugar and beat until well blended. Add lemon peel, lemon
juice and whole egg. Beat well. Gradually add sifted dry ingredients to
butter mixture and mix until smooth. Chill dough 30 minutes. Shape dough
into a roll about 1-1/2 inches in diameter. Wrap tightly in wax paper and
chill overnight or longer. Heat oven to 375 degrees. Cut chilled dough into
1/8-inch slices and place about 2 inches apart on ungreased cookie sheets.
Brush slices with unbeaten egg white and sprinkle with nuts. Bake 10-12
minutes, until lightly browned. Remove cookies from sheets and cool on wire
cake racks. Makes about 6 dozen cookies.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
REQUIRES CHILLING OVERNIGHT.
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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