Ingrients & Directions
1 Egg yolk 1/8 t Almond extract
1 T Milk 2 c Basic cookie mix
1 t Grated lemon peel 1/3 c Chopped nuts
In medium bowl, combine egg yolk, milk grated lemon peel and almond
extract. Add cookie mix and nuts. Shape into long 2″ diameter roll.
Cover with plastic wrap and refrigerate 3 hours or overnight. Preheat
oven to 375. Cut roll into 1/8″ slices. Bake on ungreased baking
sheets 8 to 10 minutes. Cool on wire racks.
Variation:
CHOCOLATE NUT ICEBOX COOKIES: Omit lemon peel and almond extract. Add
1/2 tsp vanilla and 1 square unsweetened chocolate, melted.
Yields
36 cookies