Alpine Delights

Words to the wise from the author of the recipe:

Note that one has to keep one's hands wet while working this cookie. 1 cup powdered sugar and 2 T of lemon juice ices about a third of the cookies. You will need 3 cups powdered sugar and 6 T of lemon juice to ice all. Also, I have used slivered almonds rather than chopped walnuts. --Mom.

• 2 cups granulated sugar
• 1 1/2 cups shortening
• 1 1/4 tsp salt
• 2 1/2 tsp cinnamon
• 1 1/2 tsp baking soda
• 3 whole eggs
• 1 1/2 cups dark molasses
• l cup chopped nuts or slivered almonds
• 1 cup dried cranberries
• 5 cups flour sifted

Cream the sugar, shortening, salt, cinnamon and baking soda. When well creamed, add eggs, molasses, chopped nuts or almonds and cranberries. Scrape down bowl and add flour. This mixture should be moist enough to stay together, but dry enough to work by hand. Form dough into balls approx. 3/4 oz each and flatten on cookie sheet. Brush top of cookie with egg mixture (1 whole egg whipped with a pinch of salt. If too thick, add a dash of water). Bake in 380 degree oven for 13 or 14 minutes.

Makes 50-60 cookies, 3" in diameter

Optional icing:
1 cup of powdered sugar and 2 T lime or lemon juice.
It gives the cookie a nice tang.

This cookie keeps well in a tin.