Lemon nut icebox cookies
36 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Egg yolk | |
| 1 | tablespoon | Milk |
| 1 | teaspoon | Grated lemon peel |
| ⅛ | teaspoon | Almond extract |
| 2 | cups | Basic cookie mix |
| ⅓ | cup | Chopped nuts |
Directions
In medium bowl, combine egg yolk, milk grated lemon peel and almond extract. Add cookie mix and nuts. Shape into long 2" diameter roll.
Cover with plastic wrap and refrigerate 3 hours or overnight. Preheat oven to 375. Cut roll into ⅛" slices. Bake on ungreased baking sheets 8 to 10 minutes. Cool on wire racks.
Variation:
CHOCOLATE NUT ICEBOX COOKIES: Omit lemon peel and almond extract. Add ½ tsp vanilla and 1 square unsweetened chocolate, melted.
Submitted By MEG ANTCZAK On 02-10-95