Source: Farmer’s Almanac
Ingredients:
- 1 cup (1/2 lb.) unsalted butter
- 1-cup sugar
- 1 egg, separated
- 2 cups flour, sifted
- Juice and rind of 1/2 lemon
- 1/2 cup chopped nuts
Directions:
Cream butter and sugar well, add egg yolk and continue beating, then add lemon and flour mix thoroughly until well blended. Place dough on top of two ungreased shallow cake pans. Pat or roll about 1/4 inch thick, not quite to edge of pan. Brush with slightly beaten egg white, sprinkle with nuts. Bake in slow oven, 300 degrees, 20 to 30 minutes. Cut while hot into 11/2-inch strips.
