Recipe - Lemon-Ginger Crisps

2 Sticks (1 cup) butter or
margarine (not spread);
softened
1 One fourth cup Sugar
1 tablespoon Freshly grated lemon peel
1 One half teaspoon Ground ginger
One half teaspoon Baking soda
1 lg Egg
2 One half cup Allpurpose flour
One half cup Pistachio nuts; finely
chopped; spread on waxed
paper

From: Chris Susalski DntlQueen@AOL.COM

Date: Wed, 17 Jul 1996 01:39:08 0400
Here's some I got out of the Nov 1, 1995 issue of Woman's Day, "Fabulous
Food Gifts." I've got many more if you like what's there so far. Hope
this is what you're looking for. Ho ho ho!
:)

1. Beat butter, sugar, lemon peel, ginger and baking soda in a large bowl
with an electric mixer until fluffy. Beat in egg. With mixer on low speed,
beat in flour, half at a time, until blended.

2. Divide dough in half. Roll each half into a 9inch log. Roll in nuts
until logs are 12 inches long. Wrap each in plastic wrap. Refrigerate at
least 4 hours or overnight until firm.

3. Heat oven to 350 degrees.

4. Cut logs in One fourth inch slices. Place 1 inch apart on greased cookie
sheet(s). Bake 10 to 12 minutes until firm and edges are barely golden.
Remove to racks to cool. Store airtight.

EATL Digest 16 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.