RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Honey-Lemon Cookies for Rosh Hashanah - dairy, pareve
From the Washington Jewish Week, last year: (1996) 2 sticks butter or margarine 1 cup honey 1 egg, separated 1 tablespoon freshly grated lemon rind 1 teaspoon lemon juice 4 cups flour 1 teaspoon baking powder 3/4 cup chopped almonds 1. In a mixing bowl, cream butter or margarine. Add honey in a fine stream. Beat in egg yolk, lemon rind, and lemon juice. 2. In a small bowl, combine flour and baking powder. Gradually stir in to egg yolk mixture. Stir in almonds. Cover and chill dough for one hour. 3. Shape dough into small balls and arranged on oiled or sprayed cookie sheet about two inches apart. Brush lightly with beaten egg white. 4. Bake at 350 degrees for 10 to 15 minutes. Cool on a wire rack. Store in an air-tight container. Makes about 4 dozen.
