Yield: 48 Servings
Measure | Ingredient |
---|---|
3¾ cup | Sifted all-purpose flour |
2 teaspoons | Baking powder |
2 teaspoons | Ground cinnamon |
1 teaspoon | Ground cloves |
½ teaspoon | Ground nutmeg |
4 \N | Eggs |
2 cups | Sugar |
1 cup | Thinly sliced citron |
1 \N | Lemon peel; grated |
Sift together flour, baking powder, cinnamon, cloves, and nutmeg. In a bowl beat eggs and sugar with a rotary beater or electric mixer until thick and lemon-colored. Blend in sifted dry ingredients. Stir in citron and lemon peel. Cover and chill. Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening. Roll a small portion of the dough at a time on a well- floured board to a thickness of ¼ to ½ inch. Cut with a 2-inch cookie cutter. Place cookies 2 inches apart on prepared cookie sheets. Bake 15 minutes, or until done. Remove cookies from sheets and cool on wire cake racks. Makes 4-5 dozen cookies.
FROM FERN HACK,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .