Lemon Cinnamon Cookies

4 c All-purpose flour

2 c Granulated sugar

1 tb Ground cinnamon

2 ts Pulverized baking ammonia

(sold at pharmacies (or 1 tsp cream of tartar (mixed with 1 tsp baking -soda 1/2 ts Salt

1 c Butter

3 Eggs; beaten

2 ts Lemon peel; finely shredded

1 Egg white

1 tb Water

Pearl sugar; or regular -sugar 4 oz Semisweet chocolate

Melted/optional Recipe by: Midwest Living, December 1994 Preheat oven to 375 degrees. In a very large mixing bowl, stir together the flour, sugar, cinnamon, baking ammonia and salt. Cut in the butter until the mixture resembles coarse meal. Add the eggs and lemon peel; mix well to form a dough. On a floured surface, roll out the dough to 1/8-inch thickness. Cut into shapes with 2 ro 3-inch cookie cutters. Place

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.
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