INGREDIENTS

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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