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2 c. sugar
3 Tbsp. butter
2 eggs
2 egg yolks (save the whites)
2 Tbsp. molasses and white
corn syrup to equal 1 c.
1/2 tsp. lemon juice
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. cloves
2 1/2 to 3 c. flour
1 1/2 to 2 c. walnuts

Cream sugar and butter. Add eggs and egg yolks, molas-
ses, white corn syrup and lemon juice. Sift together flour,
baking powder, cinnamon and cloves. Add to mixture by hand
(spoon). By hand, add flour and walnuts. Cover with aluminum
foil and grease 1 jellyroll pan and 1 regular cookie sheet.
Dump dough on sheet and use floured hands to pat dough out
1/2-inch thick. Bake at 300 degrees for 25 to 30 minutes. Toothpick
test clean. These will be chewy if not overbaked. Cool in a
pan for 3 to 4 minutes, then flop out onto wax paper and cool
for 5 to 6 minutes, then peel off foil. Cut into bars 1 1/2 to
2-inches square.

2 egg whites, beaten
2 c. powdered sugar, sifted
1 tsp. lemon extract
Ice each cookie individually and let dry before storing.
These are better if made ahead of time. They also freeze well.
Makes about 6 dozen.
This recipe was given to me by Jeanne Meyer and belonged
to her grandmother, Milda Casper. Milda's grandfather came
from Switzerland.

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