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Measurements
      Title: LOUISE'S VIENNESE COOKIES
 Categories: Cookies, Desserts
      Yield: 16 Servings
 
    1/2 c  Almonds
  1 1/2 c  Unbleached flour
    1/2 ts Baking powder
    1/8 c  Molasses
    1/3 c  Maple syrup
    1/4 ts Nutmeg
      1 c  Butter
      1 ea Egg
      1 ea Lemon rind, grated
      1 ea Preserves
 
  Using a coffee grinder or a food processor, grind the almonds until
  they are fine and powdery.  Combine flour and baking powder with
  ground almonds. Add molasses, maple syrup and nutmeg. Cut in butter.
  Work all ingredients together until crumbly.  In another bowl, beat
  egg with lemon rind; add to dough and stir until evenly moist. Remove
  half of the dough, and spread it into a lightly oiled 9-inch square
  pan. Roll other half of dough into ball. Refrigerate both for one
  hour. Spread preserves in even layer over dough in pan.  Using a
  floured surface and a floured rolling pin, roll out the ball of
  dough. Cut into 1/2-inch wide strips. Place half of the strips
  vertically and half of the strips horizontally over preserves in
  dough-lined pan, leaving 1/2-inch between strips. Bake at 350 degrees
  for
       30    minutes. Makes 16 squares


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