| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes & coo, Cookies, Desserts, Ethnic, Holiday | 20 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 4 | lg | Eggs |
| 3 1/2 | c | Flour |
| 2 | tb | Grated orange peel |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground allspice |
| 1 | ts | Baking powder |
| 1 | ts | Lemon extract |
| 1/2 | ts | Ground cloves |
INSTRUCTIONS
1. In large bowl, with mixer at low speed, beat sugar and eggs until blended. Increase speed to high; beat until creamy. Reduce speed to low; add flour, grated orange peel, cinnamon, allspice, baking powder, lemon extract, and cloves and beat until well combined, occasionally scraping bowl with spatula. With lightly floured hands, shape dough into 4 balls; flatten each slightly. Wrap each in plastic wrap and freeze 1 hour or refrigerate overnight. (Dough will be very sticky even after chilling.) 2. Preheat oven to 400 degrees. Grease large cookie sheet. On well-floured surface with floured rolling pin, roll 1 piece of dough into 10" x 6" rectangle, keeping remaining dough in refrigerator. With floured pastry wheel or sharp knife, cut each strip crosswise into 6 strips, then cut each strip crosswise into 10 pieces. Place cookies, about 1/2 inch apart, on cookie sheet. 3. Bake cookies 8 to 10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough. Makes 20 dozen cookies. Recipe by: Good Housekeeping Posted to TNT - Prodigy's Recipe Exchange Newsletter by PookyPook <PookyPook@aol.com> on Nov 3, 1997
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