| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
48 |
Servings |
INGREDIENTS
| 3 3/4 |
c |
Sifted all-purpose flour |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 4 |
|
Eggs |
| 2 |
c |
Sugar |
| 1 |
c |
Thinly sliced citron |
| 1 |
|
Lemon peel; grated |
INSTRUCTIONS
Sift together flour, baking powder, cinnamon, cloves, and nutmeg. In a bowl
beat eggs and sugar with a rotary beater or electric mixer until thick and
lemon-colored. Blend in sifted dry ingredients. Stir in citron and lemon
peel. Cover and chill. Heat oven to 350 degrees. Grease cookie sheets
lightly with unsalted shortening. Roll a small portion of the dough at a
time on a well- floured board to a thickness of 1/4 to 1/2 inch. Cut with a
2-inch cookie cutter. Place cookies 2 inches apart on prepared cookie
sheets. Bake 15 minutes, or until done. Remove cookies from sheets and cool
on wire cake racks. Makes 4-5 dozen cookies.
FROM FERN HACK,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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