| 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 <76401.3715@compuserve.com>
NOTES : A crisp, spicy cooky with a shiny glazed top. A favorite in
Switzerland.
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