2 c Margarine (not butter)
1 c Firmly packed light brown
-sugar 1 c Granulated sugar
2 Eggs
2 ts Fresh lemon juice
2 ts Vanilla extract
4 1/2 c All-purpose flour
1/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Cardamom
1/4 c Chopped walnuts
Or pecans or almonds 1/2 ts Salt
1 ts Cinnamon
Beat together the margarine and sugars until fluffy. Add the eggs and beat until well combined. Beat in the lemon juice and vanilla. Mix together the flour, baking powder, baking soda, cardamom, nuts, salt, and cinnamon, then stir the dry ingredients into the margarine mixture to make a stiff dough. Shape the dough into a long cylinder and refrigerate overnight. THE DOUGH CAN BE FROZEN AT THIS POINT. Preheat the oven to 375 degrees. Slice the cookie dough paper thin, 1/8 inch is best, and arrange on a baking sheet. Bake the cookies until light brown, about 13 to 15 minutes. YIELD 36 COOKIES NATHALIE DUPREE COOKS SHOW#ND7082 —–