Yield: 40 Servings
|1 cup||All-purpose flour|
|½ cup||Powdered sugar|
|½ teaspoon||Powdered cinnamon|
|½ cup||Butter, chopped|
|1 cup||Ground walnuts|
|1 teaspoon||Grated lemon peel|
|1 \N||Egg yolk, beaten|
|\N \N||Chocolate Icing:|
|2 ounces||Semi-sweetened or bitter sweet chocolate|
|½ teaspoon||Vegetable shortening|
Preheat oven to 325 F (165 C). Sift flour, powdered sugar and cinnamon together into a bowl. Cut in butter until mixture resembles coarse meal. Stir in ground walnuts, lemon peel and egg yolk.
Turn mixture onto floured board and knead until smooth. Roll out on a floured board ⅛-inch thickness and cut into 2-inch rounds. Place on a greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. Cool on a wire rack.
In a double boiler very slowly melt chocolate and shortening over warm water. Dip half of each cookie into melted chocolate mixture.
Refrigerate on wax paper until chocolate is set.
Makes about 40 cookies.
Source: Gifts From The Pantry By Annette Grimsdale