  Marian Meyer gave us this marvelous cookie recipe using New Mexico’s favorite nuts. 4 eggs 1½ cups granulated sugar ½ teaspoon grated lemon rind 2½ cups sifted flour ¼ teaspoon salt ¼ cup confectioners’ sugar 1 cup piÑon nuts Put eggs and granulated sugar in the top of a double boiler over hot water. Beat with rotary or electric beater until mixture is lukewarm. Remove from water; beat until foaming and cool. Add lemon rind and fold in flour and salt. Drop by teaspoonfuls onto greased and floured cookie sheets. Sprinkle with confectioners’ sugar and nuts. Let stand for 10 minutes. Bake in moderately hot oven (375 degrees F) for about 10 minutes. Makes 5 dozen cookies. |
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