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| 5 large |
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Eggs |
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| 1¼ cups |
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Sugar |
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| 2 sticks |
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Unsalted butter, minus 2 tablespoons |
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| 1½ cups |
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Cake flour |
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| 1½ tsp |
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Baking powder |
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| 1 tsp |
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Vanilla |
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| 1 tsp |
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Almond flavoring |
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| ½ cup |
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Finely chopped nuts |
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| 1 |
Preheat oven to 325°. |
| 2 |
Beat together butter and sugar. |
| 3 |
Add egg yolks, lemon peel, vanilla and almond flavoring. |
| 4 |
Mix together flour and baking powder and add slowly to butter/egg mixture. |
| 5 |
Beat egg whites until stiff but not dry. Fold into mixture. |
| 6 |
Pour into greased 9"x13" pan and bake for 35 to 40 minutes. When cool, cut into crescent moon shapes with sharp glass (or metal) cutters. |
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| Recipe Source |
Author: Aunt Rae's mom, Dora Andrews |
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