| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
18 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 1 |
lg |
Egg; separated |
| 1 1/4 |
c |
Cake flour; sifted |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Lemon rind |
| 1 |
ts |
Lemon juice |
| 3/4 |
c |
Pecan halves; finely chopped |
INSTRUCTIONS
Source: Stars In The Galley - Star of India Auxiliary Cookbook
In a medium bowl, cream butter and sugar. Beat in egg yolk. Add lemon rind
and lemon juice. Gradually stir in flour until blended. Chill dough,
covered, until firm enough to handle.
Using a level tablespoon for each, shape into balls. Beat egg white
slightly and dip balls into it, then roll in chopped pecans.
Place 1-inch apart on a buttered cookie sheet. Bake in preheated 325
degree oven until firm and slightly brown, about 20 minutes. Remove with a
wide spatula to a wire rack to cool.
From the recipe files of suzy@gannett.infi.net
Date: Sun, 23 Jun 1996 00:08:29 -0400 (EDT)
From: suzy <suzy@gannett.infi.net>
MM-Recipes Digest V3 #175
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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