Zimtsterne
- 3 tb Butter or margarine
- 2 1/2 ts Baking powder
- 1 1/2 c Sugar
- 1 1/4 ts Cinnamon
- 2 Whole eggs
- 1/4 ts Salt
- 1 Egg; separated
- 1/4 ts Nutmeg
- 1 ts Lemon juice
- 1/2 c Finely chopped walnuts
- 2 1/3 c Flour
Mix butter, sugar, 2 whole eggs, 1 egg yolk and lemon juice until fluffy.
Stir the dry ingredients together. Blend into sugar mixture. Stir in nuts.
Roll dough, 1/3 at a time, to a 1/16 inch thickness on a lightly floured
board. Cut with a star cutter. Brush tops of cookies with remaining egg
white, beaten until frothy. Bake on a lightly greased cookie sheet at 375
for 6 to 8 minutes. Makes about 96 cookies; 43 per lb. Input: 10/29/91
Note: If you use self-rising flour, omit baking powder and salt.
Recipe By : Betty Crocker's Cooky Book, Pg 43
Posted to MC-Recipe Digest V1 #291
Date: 10 Nov 96 16:48:19 EST
From: Pat Minotti <76401.3715@compuserve.com>
NOTES : A crisp, spicy cooky with a shiny glazed top. A favorite in
Switzerland.
Stir the dry ingredients together. Blend into sugar mixture. Stir in nuts.
Roll dough, 1/3 at a time, to a 1/16 inch thickness on a lightly floured
board. Cut with a star cutter. Brush tops of cookies with remaining egg
white, beaten until frothy. Bake on a lightly greased cookie sheet at 375
for 6 to 8 minutes. Makes about 96 cookies; 43 per lb. Input: 10/29/91
Note: If you use self-rising flour, omit baking powder and salt.
Recipe By : Betty Crocker's Cooky Book, Pg 43
Posted to MC-Recipe Digest V1 #291
Date: 10 Nov 96 16:48:19 EST
From: Pat Minotti <76401.3715@compuserve.com>
NOTES : A crisp, spicy cooky with a shiny glazed top. A favorite in
Switzerland.
