Ingredients
- 1994 preheat oven
- 3 eggs
- 3 cookie cutters
- 2 pulverized baking ammonia
- 2 ro
- 1 egg (white)
- 1/8 thickness
- 4 c all purpose flour
- 2 c granulated sugar
- 1 c butter
- 4 oz semisweet chocolate
- 1 tb water
- 1 tb cinnamon (ground)
- 1 tsp cream of tartar
- 1 tsp baking soda
- 2 ts lemon peel
- 1/2 ts salt
the cutouts on ungreased cookie sheets. Combine the egg white and water; brush over the tops of the cookies. Sprinkle with sugar. Bake for 8 to 10 minutes, or until golden. Remove to a wire rack to cool. Drizzle with melted chocolate, if you like. Makes 60 to 84 cookies. Penny Halsey Note: To spread out your baking tasks, you can mix up the dough one day and chill it overnight. Then, roll out and bake the cookies the next day. You can store baked cookies in the freezer for up to 6 months. ----
