Lemon Cinnamon Cookies

For the cookies:
4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons pulverized baking ammonia (sold at pharmacies)
OR 1 teaspoon cream of tartar mixed with 1 tsp baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 beaten eggs
2 teaspoons finely shredded lemon peel

For the glaze:
1 egg white
1 tablespoon water
Pearl (coarse) sugar or regular sugar
4 oz semisweet chocolate pieces, melted

In a very large mixing bowl, stir together the flour, 2 cups sugar, cinnamon, baking ammonia and salt. Cut in butter till mixture resembles coarse cornmeal. Add eggs and lemon peel; mix well to form a dough. On a floured surface, roll out dough to 1/8-inch thickness. Cut into shapes with 2- or 3-inch cookie cutters. Place cutouts on ungreased cookie sheets. Combine egg white and water; brush over tops of cookies. Sprinkle cookies with sugar. Bake in a 375° oven for 8 to 10 minutes or till golden. Remove to wire rack to cool. Drizzle with melted chocolate.

Reviews of Lemon Cinnamon Cookies :

1-1 of 1 reviews

A foodie in Montana Dec 10, 2004
Would make this again.
These had an interesting flavor. We liked them.

e

100% would make this again
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