Title: Louise's Viennese Cookies
Categories: Cookie Dessert
Yield: 16 Servings
| 1/2 | c | Almonds |
| 1 1/2 | c | Unbleached flour |
| 1/2 | ts | Baking powder |
| 1/8 | c | Molasses |
| 1/3 | c | Maple syrup |
| 1/4 | ts | Nutmeg |
| 1 | c | Butter |
| 1 | | Egg |
| 1 | | Lemon rind, grated |
| 1 | | Preserves |
Using a coffee grinder or a food processor, grind the almonds until they
are fine and powdery. Combine flour and baking powder with ground almonds.
Add molasses, maple syrup and nutmeg. Cut in butter. Work all ingredients
together until crumbly. In another bowl, beat egg with lemon rind; add to
dough and stir until evenly moist. Remove half of the dough, and spread it
into a lightly oiled 9-inch square pan. Roll other half of dough into ball.
Refrigerate both for one hour. Spread preserves in even layer over dough in
pan. Using a floured surface and a floured rolling pin, roll out the ball
of dough. Cut into 1/2-inch wide strips. Place half of the strips
vertically and half of the strips horizontally over preserves in
dough-lined pan, leaving 1/2-inch between strips. Bake at 350 degrees for
30 minutes. Makes 16 squares