Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 1 1/4 cup butter or margarine 3/4 cup powdered sugar 2 3/4 flour 1 tsp ginger 1/2 cup pistachios, finely chopped 1/2 cup pistachios, coarsely chopped Glaze: 1 cup powdered sugar 1 tsp grated lemon zest 6 tsp lemon juice Instructions: Heat oven to 325 degrees. In large bowl, beat butter and sugar until light and fluffy. Stir in flour, ginger and finely chopped nuts and mix well. Press dough into ungreased 15 x 10 x 1 pan (may be lined with parchment for easy removal). Sprinkle with coarsely chopped nuts and press lightly into dough. Bake at 325 degrees for 20-30 minutes or until edges are light brown. Place pan on rack and immediately cut into 2 1/2 inch squares, then cut each square diagonally in half. Cool completely in pan. Combine glaze ingredients adding more lemon juice until drizzling consistency is obtained. Place cookies on waxed paper and drizzle with glaze. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International