Feffinassa (sorry for the spelling)
2 c. sugar
4 large eggs
3-1/2 c. all-purpose flour
2 tbsp grated orange peel
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp baking powder
1 tsp lemon extract
1/2 tsp ground cloves
In large bowl, with mixer at low speed, beat sugar and eggs until
blended. Increase speed to high. Beat until creamy. Reduce speed to
low. Add flour, grated orange peel, cinnamon, allspice, baking powder,
lemon extract and cloves, and beat until well combined, occasionally
scraping bowl with rubber spatula. With lightly floured hands, shape
dough into four balls. Flatten each slightly. Wrap each in plastic
wrap and freeze 1 hour or refrigerate overnight. Dough will be very
sticky even after chilling.
Preheat oven to dg400. Grease large cookie sheets. On well-floured
surface, with floured rolling pin, roll 1 piece of dough into 10- by
6-inch rectangle, keeping remaining dough in refrigerator. With
floured pastry wheel or sharp knife, cut dough lengthwise into six
strips, then cut each strip crosswise into 10 pieces. Place cookies
about 1/2 inch apart on cookie sheets.
Bake cookies 8-10 minutes until lightly browned. With pancake turner,
remove cookies to wire racks to cool. Repeat with remaining dough.
Makes 20 dozen cookies.
Happy Baking!
Sherri
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