4 c All-purpose flour
2 c Walnuts; ground
2 ts Baking powder
1/4 ts Paprika
1/4 ts Freshly ground pepper
1/4 ts Ground ginger
1/4 ts Ground cloves
1/4 ts Ground coriander
1/4 ts Anise seeds
1 1/4 c Vegetable shortening
1 c White sugar
1 Egg
2 Squares semisweet chocolate
Directions: =A01 In a mediun size bowl, combine the flour, walnuts, baking
powder, and spices. Set aside. =A02 In a large bowl, cream the vegetable
shortening with the sugar until light and fluffy. Beat in the egg.
Gradually blend in the dry ingredients. Cover and chill for 8 hours or
overnite. =A03 Preheat oven to 350 degrees F (180 degrees C). 4 On a
floured surface, roll out the dough to a thickness of 1/4 inch. Cut into
rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on
ungreased cookie sheet. =A05 Bake for 15 to 18 minutes, until golden.
Transfer to a wire rack to cool. 6 Melt chocolate over low heat and drizzle
over cooled cookies.
Makes 3 dozen
Yields
1 Servings
