| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | 40 | Servings | ||
INGREDIENTS
| 2 1/4 | c | All-purpose flour |
| 1/3 | c | Slivered almonds; chopped and toasted |
| 1 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3/4 | c | Sugar |
| 2 | tb | Vegetable oil |
| 2 | Eggs | |
| 3 | tb | Minced lemon rind |
| 1/4 | c | Fresh lemon juice |
| Vegetable cooking spray | ||
| 1 | Egg white; lightly beaten | |
| 1 | cookie). |
INSTRUCTIONS
Combine flour and next 3 ingredients, and set aside. Combine sugar, oil, and eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat until well blended. Stir in flour mixture until well blended. Turn dough out onto a lightly floured surface, and divide dough into 2 equal portions. Shape each portion into an 11-inch-long roll. Place cookie rolls about 2 inches apart on a large baking sheet coated with cooking spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg white. Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool. Slice each roll diagonally into 20 (1/2-inch) slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or until dry. Cool completely on wire racks. Yield: 40 cookies (serving size: Posted to MC-Recipe Digest V1 #180 Date: Fri, 2 Aug 1996 16:55:01 -0500 From: "Lisa K." <lisabeth@shore.net>
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