| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Spanish |
Cookies |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Cinnamon |
| 1 |
tb |
Toasted sesame seeds |
| 1/2 |
c |
Blanched toasted almonds |
| 1 1/2 |
c |
Sugar |
| 9 |
c |
Flour |
| 1 |
lb |
Lard |
| 2 |
tb |
Grated lemon rind |
| 2 |
|
Eggs |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Orange juice |
INSTRUCTIONS
Place the cinnamon, sesame seeds & almonds in a food mill or blender &
grind until fine. Pour the powdered mixture into a large bowl. Mix in
the sugar & flour. Cut in lard with a pastry blender. Add lemon rind
& mix well. Turn the dough onto a floured board & knead for 5
minutes. Divide dough in half. Line 2 baking sheets with waxed paper
& roll out each piece of dough 1/2" thick on the baking sheets. Score
the tops in 1*2" rectangles & bake for 20 minutes in 325 oven. Beat
eggs, sugar & orange juice together. Liberally brush on top of
cookies with the orange glaze. Bake for another 10 minutes. Cool
slightly then break along the score lines. Cookies will keep for 2
weeks if stored in airtight tin.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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