Zimtsterne

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            FOOD FUNNY
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Here's a true one from Vicki in Sarasota:

When a new school year started and the kids went back to school, we
asked my best friend's son how he liked the meals in the cafeteria.
He said it was all pretty good, except for that smart cheese. We
puzzled over what smart cheese might be, and he finally remembered it
was called "college cheese." A look in the newspaper proved it to be
cottage cheese he didn't like!

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            TODAY'S RECIPE
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These crisp, spicy cookies are popular in Switzerland, especially as
the holiday season approaches.

Zimtsterne

3 Tbs (45 ml) butter
1 1/2 cups (375 ml) sugar
2 eggs
1 egg, separated
1 tsp (5 ml) lemon juice
2 1/3 cups (580 ml) all-purpose flour
1/2 cup (125 ml) finely chopped walnuts
1 Tbs (15 ml) baking powder
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) freshly grated nutmeg
1/4 tsp (1 ml) salt

Beat together the butter, sugar, eggs, 1 egg yolk, and lemon juice
until light and fluffy. Stir in the remaining ingredients. Divide
the dough into 3 parts and roll to a thickness of 1/16th of an inch
(almost 2 mm). Cut into shapes using a cooky cutter - star shapes are
traditional. Beat the remaining egg white until it is frothy and
brush the tops of the cookies with it. Place on a lightly greased
baking sheet and bake in a preheated 375F (190C) oven for 6 to 8
minutes. Makes up to 8 or 9 dozen, depending on the size of the cooky
cutter.
Received on Sat Dec 20 22:20:17 2003