Lemon-ginger crisps

Yield: 96 Servings

Measure Ingredient
2 \N Sticks (1 cup) butter or margarine (not spread); softened
1¼ cup Sugar
1 tablespoon Freshly grated lemon peel
1½ teaspoon Ground ginger
½ teaspoon Baking soda
1 large Egg
2½ cup All-purpose flour
½ cup Pistachio nuts; finely chopped; spread on waxed paper

From: Chris Susalski <DntlQueen@...> Date: Wed, 17 Jul 1996 01:39:08 -0400 Here's some I got out of the Nov 1, 1995 issue of Woman's Day, "Fabulous Food Gifts." I've got many more if you like what's there so far. Hope this is what you're looking for. Ho ho ho! :)

1. Beat butter, sugar, lemon peel, ginger and baking soda in a large bowl with an electric mixer until fluffy. Beat in egg. With mixer on low speed, beat in flour, half at a time, until blended.

2. Divide dough in half. Roll each half into a 9-inch log. Roll in nuts until logs are 12 inches long. Wrap each in plastic wrap. Refrigerate at least 4 hours or overnight until firm.

3. Heat oven to 350 degrees.

4. Cut logs in ¼ inch slices. Place 1 inch apart on greased cookie sheet(s). Bake 10 to 12 minutes until firm and edges are barely golden.

Remove to racks to cool. Store airtight.

EAT-L Digest 16 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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