Title: Lemon-Cinnamon Cookies
Categories: Cookies
Yield: 84 servings
4 c All-purpose flour
2 c Granulated sugar
1 tb Ground cinnamon
2 ts Pulverized baking ammonia
(sold at pharmacies
(or 1 tsp cream of tartar
(mixed with 1 tsp baking
-soda
1/2 ts Salt
1 c Butter
3 Eggs; beaten
2 ts Lemon peel; finely shredded
1 Egg white
1 tb Water
Pearl sugar; or regular
-sugar
4 oz Semisweet chocolate
Melted/optional
Recipe by: Midwest Living, December 1994
Preheat oven to 375 degrees. In a very large mixing bowl, stir
together the flour, sugar, cinnamon, baking ammonia and salt. Cut in the
butter until the mixture resembles coarse meal. Add the eggs and lemon
peel; mix well to form a dough. On a floured surface, roll out the dough to
1/8-inch thickness. Cut into shapes with 2 ro 3-inch cookie cutters. Place
the cutouts on ungreased cookie sheets. Combine the egg white and water;
brush over the tops of the cookies. Sprinkle with sugar. Bake for 8 to 10
minutes, or until golden. Remove to a wire rack to cool. Drizzle with
melted chocolate, if you like. Makes 60 to 84 cookies.
Penny Halsey Note: To spread out your baking tasks, you can mix up the
dough one day and chill it overnight. Then, roll out and bake the cookies
the next day. You can store baked cookies in the freezer for up to 6
months.
