3 c Flour 1 Lemon
3 c Unsalted butter, ice-cold Flour
3 c Confectioner’s sugar 1 Egg, beaten with
3 1/2 c Hazelnuts, ground 1 tb Water
3 Eggs, beaten
Cut butter into flour as for pastry. Add sugar, mix well, and then
add 3 c nuts. Add eggs. Juice the lemon and grate the peel; add juice
and grated peel to dough. Cover dough and chill at least 2 hr.
Preheat oven to 350 and grease baking sheets.
Roll out a small portion of dough (keeping the rest refrigerated) to
1/4″ thickness on a well-floured board. Cut into shapes with cookie
cutters or freehand and transfer to greased sheets (or else drop
dough by teaspoonfuls). Repeat, working quickly, with rest of dough.
Brush cookies with egg wash and sprinkle lightly with reserved nuts.
Bake 10 – 15 min or until golden.
Mrs. Betsy P. Race, Euclid OH 1st prize, Old Farmer’s Almanac 1989
Holiday Cookie Recipe Contest
Yields
60 cookies
