INGREDIENTS

INSTRUCTIONS

FOR COOKIES
FOR ICING
Make cookies:
Finely grind walnuts in processor. Add 1/4 cup flour and 1/4 cup sugar and
blend to powder. Using electric mixer, cream butter with brown sugar and
vanilla in large bowl until fluffy. Beat in molasses and egg. Mix remaining
1 3/4 cups flour with nut mixture, spices and baking soda. Stir into butter
mixture (dough will be soft). Divide dough into 2 pieces. Flatten each into
disk. Wrap each disk tightly in plastic and refrigerate 1 hour.
Preheat oven to 350F. Butter heavy large cookie sheets. On heavily floured
surface, roll 1 dough piece out (keep remainder refrigerated) to thickness
of 1/8 to 1/4 inch. Cut out cookies using 3-inch leaf cookie cutter.
Transfer to prepared cookie sheets, spacing 1/2 inch apart. Repeat rolling
and cutting with second dough piece. Gather scraps and second dough piece.
Gather scraps and chill 15 minutes. Reroll scraps and cut out more cookies.
Bake until golden, about 10 minutes. Cool on racks.
Make icing:
Using electric mixer, beat sugar and egg whites until smooth.
Spoon icing into pastry bag fitted with 1/16-inch round tip. Pipe icing
atop cookies. Decorate with dragees. Let stand until icing sets. (Can be
prepared 2 weeks ahead. Store refrigerated between layers of waxed paper in
airtight container. Let stand 5 minutes at room temperature before
serving.)
Makes about 48.
Bon Appetit December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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