Viennese Cookies
Yield
7 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | cup |
brown sugar
|
*
|
| 2 | each |
lemon zest
|
*
|
| 2 ½ | cups |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 1 | cup |
chocolate chips
sweet |
*
|
| 1 | tablespoon |
salt
|
|
| 1 | cup |
butter
softened |
|
| ½ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
|
|
| 2.5 | ml |
cloves
ground |
|
| 237 | ml |
brown sugar
|
*
|
| 2 | each |
lemon zest
|
*
|
| 591 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 237 | ml |
chocolate chips
sweet |
*
|
| 15 | ml |
salt
|
|
| 237 | ml |
butter
softened |
|
| 2.5 | ml |
cinnamon
|
|
Directions
PREHEAT OVEN TO 400 DEGREES.
CHOP PECANS.
ADD FLOUR AND CHIPS.
GRATE LEMON. BLEND INGREDIENTS IN MIXER OR PROCESSOR.
POUR INTO FLOUR MIX AND MIX TOGETHER WELL.
DROP BY TEASPOONFULS ON UNGREASED BAKING SHEET.
BAKE 6 TO 8 MINUTES UNTIL LIGHTLY BROWNED.
