| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | *pat’s coll, Cookies: cu, *out to m/c | 96 | Servings | |
INGREDIENTS
| 3 | tb | Butter or margarine |
| 2 1/2 | ts | Baking powder |
| 1 1/2 | c | Sugar |
| 1 1/4 | ts | Cinnamon |
| 2 | Whole eggs | |
| 1/4 | ts | Salt |
| 1 | Egg; separated | |
| 1/4 | ts | Nutmeg |
| 1 | ts | Lemon juice |
| 1/2 | c | Finely chopped walnuts |
| 2 1/3 | c | Flour |
INSTRUCTIONS
Mix butter, sugar, 2 whole eggs, 1 egg yolk and lemon juice until fluffy. Stir the dry ingredients together. Blend into sugar mixture. Stir in nuts. Roll dough, 1/3 at a time, to a 1/16 inch thickness on a lightly floured board. Cut with a star cutter. Brush tops of cookies with remaining egg white, beaten until frothy. Bake on a lightly greased cookie sheet at 375 for 6 to 8 minutes. Makes about 96 cookies; 43 per lb. Input: 10/29/91 Note: If you use self-rising flour, omit baking powder and salt. Recipe By : Betty Crocker's Cooky Book, Pg 43 Posted to MC-Recipe Digest V1 #291 Date: 10 Nov 96 16:48:19 EST From: Pat Minotti <[email protected]> NOTES : A crisp, spicy cooky with a shiny glazed top. A favorite in Switzerland.
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