1/2 lb (generous 2 cups) walnuts
2 1/4 c Sifted flour
1/2 ts Salt
1/2 ts Baking soda
1 ts Ground cinnamon
1 ts Ground ginger
1 ts Ground nutmeg
1/4 ts Ground cloves
1/4 ts Ground allspice
1 c Butter
1/2 c Granulated sugar
1/2 Lightly packed cup light
-brown sugar
1 Egg
2 tb Milk
From: tamale@aloha.net
Date: Tue, 06 Aug 1996 23:58:26 -1000
Source: Maida Heatter’s Brand-New Book of Great Cookies
Thin, light, delicate and crisp, with a mildly spiced flavor.
After you mix and shape the dough into a loaf, it has to be frozen for
about 3 hours, or for as much longer as you wish. When it is frozen, it
slices beautifully.
Break nuts into large pieces; set aside.
Sift together flour, salt, baking soda, cinnamon, ginger, nutmeg, cloves
and allspice; set aside.
Beat butter until soft. Add both sugars and beat until thoroughly mixed.
Beat in egg and milk. Add sifted dry ingredients and beat on low speed
until incorporated. Carefully stir in nuts.
Spoon out dough to make thick strip about 12 inches long in middle of
20-inch sheet of wax paper. Form into rough log, about 3 inches wide and 1
1/2 inches high, with squared ends. Make loaf as smooth as possible.
Place on baking sheet and freeze at least 3 hours. If frozen for more than
few hours, re-wrap bar in aluminum foil.
When firm, unwrap loaf and cut in 1/4-inch slices. Place slices about 1 1/2
inches apart on parchment paper-lined baking sheets.
Bake at 350 degrees, reversing sheets top to bottom and front to back once
or twice during baking. When cookies are nicely browned and spring back
when gently pressed, about 10 minutes, transfer to racks to cool.
Store in an airtight container. About 5 dozen cookies
Each cookie contains about: 82 calories; 53 mg sodium; 12 mg cholesterol; 6
grams fat; 7 grams carbohydrates; 1 gram protein; 0.19 gram fiber.
JEWISH-FOOD digest 304
From the Jewish Food recipe list. Downloaded from Glen’s MM Recipe
Archive,
Yields
36 Servings
