Recipe for Lemon-Ginger Crisps 
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Yield:
96 Servings
Ingredients:
Amount Ingredient
2 stk (1 cup) butter or margarine (not spread) softened
1/4 cup Sugar
1 tbl Freshly grated lemon peel
1/2 tsp Ground ginger
1/2 tsp Baking soda
1 lrg Egg
1/2 cup All-purpose flour
Instructions:
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1. Beat butter, sugar, lemon peel, ginger and baking soda in a large bowl with an electric mixer until fluffy. Beat in egg. With mixer on low speed, beat in flour, half at a time, until blended.

2. Divide dough in half. Roll each half into a 9-inch log. Roll in nuts until logs are 12 inches long. Wrap each in plastic wrap. Refrigerate at least 4 hours or overnight until firm.

3. Heat oven to 350 degrees.

4. Cut logs in 1/4 inch slices. Place 1 inch apart on greased cookie sheet(s). Bake 10 to 12 minutes until firm and edges are barely golden.

Remove to racks to cool. Store airtight.

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