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| CINNAMON LEAVES |
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- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/3 cup butter
- 1 egg
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- 1 teaspoon grated lemon rind
- 1/3 cup sugar
- 2/3 cup ground walnuts
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Sift dry ingredients together. Cream butter and lemon rind; add
sugar gradually, creaming well. Add egg and walnuts; beat well.
Blend in dry ingredients gradually; mix well. Chill on hour for
easy handling. Shape into a roll about 1½ inches in diameter
and 8 inches long. Chill for at least two hours. Cut chilled
dough into slices about 1/4 inch thick. Mold each into a pear
shape, tapering on end. Place on ungreased baking sheet and flatten
with palm of hand to resemble leaves. Veins can be marked with
a 3" x 5" card folded in half to make a V. Press down
center vein with edge of card. Bake at 375° for 10 minutes.
Cool. Sprinkle with sugar, brushing off excess, or frost half
of each leaf with chocolate. |
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