Light cookies to pass around the table after a big holiday meal.
Yield:
Makes 6-8 dozen.Ingredients
1 pound powdered sugar
Peel of 1 lemon, grated
6 egg whites
1 pound almonds, blanched and ground
1 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees F. Line an ungreased cookie sheet with tinfoil. Sift sugar and combine with lemon peel. Beat egg whites until stiff but not dry, then gently fold in sugar and lemon peel. Stir in almonds and cinnamon. Drop cookies 2 inches apart by teaspoonfuls onto foil. Bake 10 to 12 minutes or until light brown. Let cookies cool on foil before attempting to remove them.
