Title: Lemon-Cinnamon Cookies
Categories: Cookie American Regional
Yield: 84 Servings

4	c	All-purpose flour
2	c	Granulated sugar
1	tb	Ground cinnamon
2	ts	Pulverized baking ammonia or
1	ts	Cream of tartar mixed with
1	ts	Baking soda
1/2	ts	Salt
1	c	Butter
3		Eggs; beaten
2	ts	Lemon peel; finely shredded
1		Egg white
1	tb	Water
		Pearl or regular sugar
4	oz	Semisweet chocolate; Melted/optional

Preheat oven to 375 degrees. In a very large mixing bowl, stir together the flour, sugar, cinnamon, baking ammonia and salt. Cut in the butter until the mixture resembles coarse meal. Add the eggs and lemon peel; mix well to form a dough. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into shapes with 2 to 3-inch cookie cutters. Place the cutouts on ungreased cookie sheets. Combine the egg white and water; brush over the tops of the cookies. Sprinkle with sugar. Bake for 8 to 10 minutes, or until golden. Remove to a wire rack to cool. Drizzle with melted chocolate, if you like. Makes 60 to 84 cookies.

Penny Halsey Note: To spread out your baking tasks, you can mix up the dough one day and chill it overnight. Then, roll out and bake the cookies the next day. You can store baked cookies in the freezer for up to 6 months.

Recipe by: Midwest Living, December 1994 From: novmom@juno.com (Angela Gilliland) bakery-shoppe-digest@rpmdp.com

From: Jim Weller Date: 08-24-98 (12:27) Doc's Place Bbs Online. (253) Cooking

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