Tyler Florence's Carrot Cake with Cream Cheese Frosting and Cointreau Carrots

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This is not exactly Tyler's recipe. I like the cake, but his cream cheese frosting was more cream cheese than I can handle. The only reason I make carrot cakes is because my mother really likes them. And I actually don't like cream cheese frosting. But for those who would like to know what Tyler's cake is like, here's the link. I'm making this for my mother's 90th birthday cake.

1 1/2 cups finely minced carrots (7 ounces)
1/2 cup crushed pineapple, drained
3/4 cup finely chopped walnuts (3 ounces)
2 1/2 cups, all-purpose flour, (12 ounces)

1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
A pinch of kosher salt

1 cup buttermilk

1/4 cup molasses
4 large eggs
3/4 cup vegetable oil
1 1/2 cups dark brown sugar

Preheat oven to 375 degrees F. Butter a jelly roll pan and line with parchment. Set aside.
Take the carrots and chop into large pieces, then mince in a food processor until you have a fine texture. Drain pineapple and finely chop walnuts. Set aside. In a large mixing bowl add flour, baking soda, baking powder and spices together. In a separate bowl mix buttermilk, molasses, eggs, vegetable oil and dark brown sugar together.
Now combine wet and dry ingredients together to make a batter then fold in the carrots, pineapple and walnuts. Pour into the prepared pan and bake in the oven for 25-30 minutes until cake is set and springs back when gently pressed in the middle. Remove the pan from the oven and allow cake to cool on a rack while you prepare the frosting and cointreau carrots (recipes below). Once the cake has cooled, cut into three rectangles by cutting the cake lengthwise twice. Stack the cake up into three tiers with cream cheese frosting in between each layer. Frost the outside of the entire finished cake - smoothing off the edges and corners (an offset spatula works well). Top with Cointreau carrot rounds and drizzle a little of the syrup on top as well.

Cream Cheese Frosting:

8 oz cream cheese, room temperature
1/2 stick of unsalted butter, room temperature
1/2 teaspoon vanilla extract
2 cups powdered sugar

Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy - about 7 minutes.

Cointreau Carrots:

1 medium carrot
1/2 stick unsalted butter
2 tablespoons sugar
1/4 cup Cointreau
pinch of salt

Slice carrot up into rounds. Add carrot, butter, sugar, cointreau and salt to a small saucepan over medium heat. Bring to a simmer and reduce until syrupy - about 5 minutes.

Now when it came time to make the cake for the birthday I found I needed more than expected, and so I decided to go with making three bundt cakes. So this batter went very nicely into a large bundt pan, and I made the cream cheese icing, and this is what I got.

Note to self: Don't grease a bundt pan with olive oil, use shortening!

Lemon Lime Tart

I came up with this one for Riley's birthday, and it has been a really big hit. It is so so easy to make.




1 disc of pastry, about 6 ounces
7 inch (18 cm) tart pan, or whatever you have that will work, as this is not a large tart. I have these wonderful British fluted loose bottomed metal tart pans that I think are made by a company called Master Class.

2 eggs
2/3 sugar
pinch of salt
3 Tbl cream
1 lemon, zested and juiced
1 lime, zested and juiced

1 cup whipping cream
2 Tbls sugar
1/2 tsp vanilla

Preheat the oven to 350 degrees.
Roll out the pastry thinly on waxed paper, and place carefully into the tart pan.
Combine eggs, sugar, cream, juices, and zests, mixing well, and pour into the shell.
Bake for about 22 minutes.
Cool.

Mix the cream and sugar and whip with electric mixer until stiff. Add the vanilla.
Put the whipped cream onto the cooled lemon tart.
The whipped cream is optional. Instead you could leave plain or dust with icing sugar.

I made two for Easter dinner, and when dinner was over I was able to perfectly combine the left-overs. The one with whipped cream was the most popular.

Shrimp Dip

Riley LOVES shrimp dip. Today I made him some for the Super Bowl Party we had at Heidi's house with Christian. It really turned out pretty darn good, so I making note of it.

8 ounces cream cheese, sort of room temperature
6 ounces of baby shrimp, fresh not canned
2 Tbls milk
1 tsp Sunny Paris (a herb mix from Penzeys consisting of shallots, chives, green peppercorns, dill weed, basil, tarragon, chervil and bay leaf), if you can't get this, improvise.
1/4 tsp salt
1 tsp Tabasco green pepper sauce, or more if you like
juice of 1/2 lemon

Put the cream cheese into a medium mixing bowl, and whip with electric mixer until well mixed.
Add the milk and beat it in.
Add the shrimp and beat until smooth. At first you think they won't break down, but they do.
Add the rest of the ingredients and mix well.
Serve with anything you like to dip into it.

Lemon Blueberry Bundt Cake

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I made this for the baby shower/tea for Sarah, and it was a really big hit.

2 sticks butter (1 cup or 8 ounces)
2 cups sugar
4 eggs
1 teaspoon vanilla extract
zest of 1 lemon

1/2 teaspoon baking soda
1 pound flour
a pinch of salt

1 cup buttermilk (or sour milk or sour cream)

Several handfuls of blueberries, washed and dried

juice of 1 lemon
1/4 cup sugar

Preheat the oven to 350 degrees.

Grease and flour a bundt pan.

In a large mixing bowl, and using a wooden spoon, cream the butter, sugar and eggs.

Stir in the vanilla and the lemon zest

Combine the flour, baking soda, and salt.

Stir in the dry ingredients alternately with the buttermilk, adding them in three additions each.

Spoon 1/3 of the batter into the bundt pan.

Carefully place blueberries on top of the batter.

Carefully spoon on another 1/3 of the batter, and then carefully add more blueberries.

Add the remaining batter.

Bake for about 60 minutes, making sure a toothpick comes out clean.

Let cool for about ten minutes, and then invert to remove the cake, and place on a wire rack to cool.

When cool, mix the lemon juice and sugar, and heat a bit in the microwave to melt the sugar.

Place the cake on a serving plate, and carefully poke little holes in the cake in a symetrical pattern.  Then slowly spoon the lemon syrup over all of the cake until it's all spooned on.

Madeleines


4 eggs

2 cups sugar

2 cups flour

1 1/2 cups butter, melted
Vanilla extract or lemond rind

Preheat the oven to 50 degrees.
Butter and flour the madeleine molds and place in the freezer.

Place the eggs and sugar in a kitchenaide mixing bowl and place over simmering water and stir until creamy and lukewarm. Remove from the heat and put into the mixer and beat until cold.
Add the flour gradually, mixing with a wooden spoon, then the butter and the flavoring.
Get the molds and fill them 2/3 full.
Bake until done - I will record this time later.
You want the madeleines to puff up in the middle.
Place on a rack to cool.

Yields 24 to 30 small Madeleines.

Lemon & Lime Meringue Pie

1 pre-baked pie shell

1 cup sugar
3 tablespoons cornflour
1 1/2 cups water

3 egg yolks, beaten

juice and zest of 1 lemon and 1 lime
3 tablespoons butter

3 egg whites
6 tablespoons sugar

Pre-heat the oven to 350 degrees.
Combine the 1 cup of sugar and cornflour and put into a saucepan and add the water. Cook over medium heat until the mixture comes to a boil. Remove from the heat and stir a bit of the hot mixture into the egg yolks to temper, the mix the egg yolks in with the hot mixture. Return to the heat and stir until the mixture comes to a boil. Remove from the heat and stir in the lime and lemon juice and zest and the butter. Let sit for a little while to cool.

I think that this pie could be good with a graham cracker crust, but I haven't tried it yet. And when you make the curst you can reserve some of the crust for sprinkling on top of the meringue.

Make the meringue by beating the egg whites until nice and foamy, slowly add in the sugar. Beat until nice and thick and glossy, Then spoon onto the filling by dollops and even up nice and artistically. Make sure that the filling is not exposed. Put into the oven for maybe ten minutes or so to brown the top.

Cool completely before serving. This will take at least 2 hours in the refrigerator. More is better if you don't like surprises when you cut into the pie and thinking that maybe a bowl would be better than a plate.

Variation: I think that this pie could be very nice with a graham cracker crust - homemade of course. And when you make the crust set a little bit aside for sprinkling onto the meringue before baking.

For a really stupendous looking recipe like this one, but grander, see Peabody's lemon-lime tart.

Lemon Pound Cake

I don't know where this recipe came from, but it is great to use when you have a crowd to feed and you need several cakes.

2 sticks butter (1 cup or 8 ounces)
2 cups sugar
4 eggs
1/2 teaspoon baking soda
1 cup buttermilk (or sour milk or sour cream)
1 pound flour
a pinch of salt
1 teaspoon almond or vanilla extract
zest of 1 lemon

juice of 1 lemon
1/4 cup sugar

Preheat the oven to 350 degrees.
Grease and flour a 10 inch tube pan, or a large bundt pan.
Cream the butter sugar and eggs.
Mix the dry ingredients and lemon zest.
Add the milk and the dry ingredients alternately.
Stir in the extract.
Put into the pan and bake for about 55-60 minutes.
When done, cool about ten minutes and then turn out onto a rack.
Put the lemon juice and equal amount of sugar into a glass dish and heat in the microwave to melt the sugar.
Spoon the lemon sugar mixture very carefully over the cake so that it is absorbed. Sometimes I poke holes in the cake so that the juice sinks in.

Lemon Sugar Tea Biscuits

I absolutely adore these cookies, which is a very good reason for my not making them very often. Last time I made them I think I used a little less sugar, but I forgot how much little. And maybe I used all organic sugar and no brown sugar. I just about ate the whole batch all by myself. Well not really, but I was excessive.

15 ounces flour
1 teaspoon baking soda
1/3 teaspoon salt
zest of 1 small lemon

2 sticks butter, softened
1 3/4 cup sugar
1/4 cup brown sugar
2 eggs
juice of 1 lemon
some raisins

Preheat the oven to 350 degrees.
Combine the first 4 ingredients.
Cream the butter, sugars, and eggs.
Add the lemon juice and then the dry ingredients.
Put some sugar in a bowl and drop scoops of the cookie dough in the sugar and roll into balls.

I like to use my littlest scoop because then when I eat one it isn't too big.
Place on the cookie sheet and put a raisin in the center of each cookie ball.
Spritz water on the cookies, or not, as you wish.
Dip a cookie press or a small glass in sugar and press on the top of each cookie.
Bake from 8 to 11 minutes, depending on the size of the scoops.
Cool on a rack.

Lemony Apple Tart

crust:

1 1/3 cup flour (about 6 ounces)
1/2 tsp salt
1 stick of cold butter, diced up
2 tablespoons sugar
zest of a meyer lemon, or some small lemon
3 tablespoons ice water

Mix the flour, salt, sugar, and zest.
Cut in the butter until the mixture looks like cornmeal. You can do this by hand or in a food processor.
Quickly and shortly stir in the ice water.
Then if you are using a food processor put the mixture into a bowl.
Using your hands munch the dough into a ball.
Put the ball into a piece of plastic wrap, form into a flat disc, and put into the refrigerator for about 15 minutes to chill.
Then I take the disc and coat it with flour on both sides and roll it out on a piece of waxed paper to be about as big as is reasonable.  Place the pie crust over a 9 inch pie plate.  Make the filling.

filling:

5 small green apples
2 tablespoons butter
1/2 cup sugar
juice of a small lemon
1/2 teaspoon cinnamon

Melt the butter and sugar in a large frying pan. Peel core and cut the apples into 1/8ths and add to the pan.
Cook a bit on low.
Add the lemon juice and cinnamon.
Gently stir well. Spoon into the dish, then gently fold the excess crust up over the apples. Brush the crust with cream and sprinkle all with demerrera sugar.
Bake about 45 minuter, until done.

Lemon Meringue Pie

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This is a found recipe, so it really needs remaking to see if I wrote it down correctly.

1 baked pie shell

the filling

3-4 tablespoons cornflour

2/3 cup sugar

a pinch of salt

1 cup water

3 egg yolks, lightly beaten

juice and zest of one lemon

1 tablespoon butter

the meringue topping

3 egg whites

1/3 cup sugar

Combine the cornflour and the sugar and salt in a saucepan.  Stir in the water and put over a medium low heat and stir until thick.  Stir a little of the hot mixture into the egg yolks to temper them, then stir the egg yolks into the hot mixture and stir constantly over the heat until the mixture comes to a boil.  This will be a very short time.  Add the lemon juice and zest on butter, and stir until smooth.  Pour into pie shell.

Beat the egg whites and sugar until nice fluffy peaks form.  Dollop onto the filling and smooth around, making nice little peaks with the back of the spoon.  Bake at 325 degrees for 10 to 15 minutes.

Lemon Meringue Pie II

1 baked pie shell

1 cup sugar

1/4 cup cornflour

1/4 teaspoon salt

1 1/2 cups boiling water

1 tablespoon butter

6 tablespoons lemon juice (from maybe 1 1/2 lemons)

1 teaspoon lemon zest

3 egg yolks

2 tablespoons milk

3 egg whites

1/3 cup sugar

Mix the cornflour, sugar, and salt in a saucepan.  Stir in the boiling water, whisking as you go.  Stir constantly over medium low heat, until the mixture turns clear looking.  Add the butter and lemon juice and cook for about 2 more minutes.  

Combine the egg yolks and milk.  Whisk a little of the hot mixture into the eggs to temper them, then mix the eggs into the hot mixture, but back on the heat and bring to a boil.  Cool slightly and pour into the pie shell.

Preheat the oven to 400 degrees.  Beat the egg whites until frothy, then while still beating, slowly add the sugar.  Beat until stiff and glossy.  Spoon over the lemon filling, making sure to get the meringue all the way to the edges.  Bake for about 5 minutes.  This can also be done at a lower temperature for a little longer.  Your choice.  Chill the pie for at least 2 hours before serving.  If it isn't properly chilled, it will fo all floppy when you try to serve it.

Apple Crisp

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I'm very picky about apple crisp. I don't like it too sweet, and can't stand it when it's made with canned apple filling, and I don't like oatmeal in the topping. So if any of those things are for you this isn't the crisp for you. But it is a very popular recipe around the world. Most people who identify the source for this recipe will tell you that it is from Moira Hodgson's "Favorite Fruitcakes" book, which is true. But the fact is that Moira's book is about recipes from famous cooks and their cookbooks. So though I have not seen Moira's cookbook my guess is that she has listed the Silver Palate recipe. I could tweek the recipe to make it look like mine, but their could be no benefit in alteration. The original name is June's Apple Crisp, but since in my mind it should be the definitive apple crisp I shall just call it apple crisp.

6 green apples, peeled and cored and sliced up not too thinly
juice of 1/2 a lemon if your apples aren't at all tart

1 cup flour
1 cup sugar
1 1/2 teaspoon cinnamon
1/2 teaspoon salt (or a little less if you like)
1 stick of butter, cold and cut up.

Preheat the oven to 350 degrees.
Put the apples into any dish that they will nicely fit into, round or square or oval or what ever.
Put the rest of the ingredients into a food processor or a sturdy bowl if you are going to mix this with a pastry blender.
Then mix up the topping so that it is all nice and crumbly looking, like cornmeal. It should be a bit powdery.
Dump the topping over the apples, spread around to even things up a bit, and then tamp the dish down on the counter to coax the topping down in amongst the apples just a little bit.
Bake for about an hour. What you want to see is bubbles around the edge.

Serve immediately with a small dollop of vanilla ice cream on top if you like.

Option:  I recently made this dessert and I tossed the apples with about 1/3 cup of the topping, then dumped on the topping mixture.

Grateful Pudding with Lemon Sauce

A Grateful Pudding.TO a pound of flour, add a pound of white bread grated. Take eight eggs, but only half the whites. Beat them up, and mix with them a pint of new milk. Then stir in the bread and flour, a pound of raisins stoned, a pound of currants, half a pound of sugar, and a little beaten ginger. Mix it well together, and either bake or boil it. It will take three quarters of an hour baking. Put cream in, instead of, milk, if you have it, which will be a great addition.
The London Art of Cookery, (1787), John Farley.

My pudding is somewhat different, but certainly there are similarities. 

1/2 cup sultanas
1/4 cup brandy
12 ounces white bread, bottom crusts removed, cut into 1/2 inch squares
2 cups light cream or whole milk
1 tsp vanilla
4 eggs
2/3 cup sugar
1/2 tsp nutmeg or mace or any spice you like

Soak the raisins in the brandy overnight or for several hours.

Butter and sprinkle with sugar a 2 quart covered metal pudding mold, including the inside of the lid. I put a bunch of sugar into the mold, secure the buttered lid, and then shake and shake. This covers everything nicely.
Layer the bread alternately with the plumped sultanas in the mold, ending with the bread.

Beat the eggs with the sugar until light. Gradually pour in the cream. Add the nutmeg. Pour over the bread. This can now be stored in the refrigerator over night if you like. Or left to sit out on the table for an hour or two to soak and come to room temperature.

Secure the lid and place the mold on a rack in a covered kettle with enough water to come two thirds up the side of the mold. Steam the pudding for 1 hour over gently simmering water. I have also put it in the top of Nigella's big pot, with the water in the bottom, not actually touching the pudding mold. This worked quite nicely. It's all about steaming the pudding.

Lemon Sauce

3/4 cup sugar
1 1/2 Tbl cornflour
1 cups hot water
1/4 cup butter
juice and zest of two tiny lemons

Combine the sugar and cornflour in a saucepan. Add the hot water and bring slowly to a boil. Add the butter, lemon juice, and zest and continue cooking until smooth, just a bit longer.

To serve, unmold the warm pudding onto a serving plate and serve with a bowl of lemon sauce that has been slightly heated.

Riley's Buttermilk Blueberry Muffins

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Riley is actually a very good cook. He just doesn't cook all that often.
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* 2 cups flour
* 1 Tb baking powder
* 1/2 tsp salt
* 1/2 tsp baking soda
* grated nutmeg
* 2 tsp Lemon zest or to taste…

* 2 large eggs
* 1 cup buttermilk
* 2/3 cup sugar
* 1/2 cup melted butter (vegetable oil will work if you are desperate,
                but be prepared to be under- whelmed)
* 1/4 tsp vanilla…

* 3/4 cup blueberries (give or take a few)

Preheat oven to 400 degrees.
Put paper liners in a muffin tin.  If you don't have the liners, butter the muffin tin.
You can make 12 large or 24 small  muffins.

Combine the dry ingredients.
Whisk together in a separate bowl the eggs, buttermilk, sugar, melted butter, and vanilla.
Mix wet with dry ingredients quickly using a fork, don't over mix. This is one of those recipes where you can tell if it was over-mixed, so be gentle.
Then add the blueberries and barely mix.

Put batter into the muffin tin and bake for about 12-15 minutes, checking every few minutes after the first ten. When a pick comes out clean they are done.

Grateful Pudding with Lemon Sauce

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We have this pudding every year at Thanksgiving. It seems most appropriate. It keeps well, so it makes a nice dessert for quite a few days along with pie.  The recipe is just a guide line, really.  It all depends on the size of your pudding mold, or how much pudding you need or want.

1/2 cup sultanas
1/4 cup brandy
12 ounces white bread, bottom crusts removed, cut into 1/2 inch squares
2 cups light cream
1 tsp vanilla
4 eggs
2/3 cup sugar
1/2 tsp nutmeg

Soak the raisins in the brandy with the lemon zest overnight.

Butter and sprinkle with sugar a 2 quart covered metal pudding mold, including the inside of the lid. Layer the bread alternately with the plumped sultanas in the mold, ending with the bread.

Beat the eggs with the sugar until light. Gradually pour in the cream. Add the nutmeg. Pour over the bread.

Secure the lid and place the mold on a rack in a covered kettle with enough water to come two thirds up the side of the mold. Steam the pudding for 1 hour over gently simmering water.

Lemon Sauce

3/4 cup sugar
1 1/2 Tbl cornflour
1 cups hot water
1/4 cup butter
juice and zest of two tiny lemons

Combine the sugar and cornflour in a saucepan. Stir in the hot water and bring slowly to a boil. Remove from the heat and add the butter, lemon juice, and zest, stirring until smooth.

To serve, unmold the warm pudding onto a serving plate and serve with a bowl of lemon sauce.

Strawberry Rhubarb Jam

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1 pound rhubarb, trimmed weight, in small pieces
1/4 cup water
1 pound strawberries, hulled and sliced
juice of 1 lemon
1 cup sugar

Put the rhubarb and the water in a nice big pot.
Simmer for a bit to get the rhubarb cooking.
Add the strawberries, lemon juice and sugar.
Cook on low until you like the consistency.
Be careful to not over cook!!!
Add more sugar is desired.

Strawberry Tarte

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I was going to make a strawberry tarte with lemon curd on the crust, but I didn’t get around to it yet. I will some day. But I did make a strawberry tarte from scratch.

1 pie shell, cooked blind

1 cup hulled fresh strawberries, chopped up or mashed
1/2 cup sugar
3 tablespoons cornflour
2 tablespoons water

3 cups hulled fresh strawberries, halved or quartered

Have the pie shell ready.
Put in a small saucepan the mashed berries and the sugar.
Heat up. In a small dish combine the conflour and water.
Stir into the hot berries and when it thickens its done.
Add to the 3 cups of cut berries, stir gently to mix.
Spoon into the pie shell. Chill about 2 to 4 hours.
Serve with sweetened whipped cream.

This dessert could also be made with a packet of gelatin instead of the cornflour, but I haven’t gotten to that one yet.

Mrs Munslow's Lemon curd

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The Munslow family of Hallow, Worcestershire

(makes 1 pound)

zest and juice of 2 large lemons
2 large eggs
3/4 - 1 cup sugar( 6 - 8 oz)
1 stick butter (4 oz.) 

Beat the eggs thoroughly.
Place sugar, butter, lemon zest and half of the lemon juice into a bain marie or double boiler.
Stir slowly till everything is dissolved.
Add the beaten eggs and remaining lemon juice.

Heat gently, stirring frequently until it will coat the back of a spoon (thick cream consistency).
Pour into heated jars/ use within six weeks. Use like jam (sandwiches or in tarts).

Alsatian Babies

These are individual Dutch babies with a French twist.

6 eggs
1 cup flour
1 cup milk
2 tablespoons sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
nutmeg

Meyer lemons wedges
icing sugar
butter

Preheat the oven to 475 degrees.
Melt a dab of butt in each of 6 small oval ramekins in the oven. In other words you are getting the dishes hot and the butter melted. This is like making Yorkshire pudding.
Mix up the batter. Ladle about 1/4 cup of the batter into each ramekin and bake for about 8 minutes. This is a great dish to watch cook. It is good to keep an eye on them to make sure they don't burn.

Serve with the butter, lemon wedges, icing sugar in a tea strainer. But of course some people will want to put something else on them, like jam or syrup.

chocolate heart cookies

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I have to state up front that I got this recipe from Martha Stewart in her Entertaining cookbook, which is one of my all time favorite cookbooks. I first used these at my oldest daughter's wedding. They keep very well.

makes about 40 hearts

3 sticks butter, unsalted
1 3/4 cup sugar
2 eggs

3 cups flour
1 1/3 cups cocoa
1/4 tsp salt
1/3 tsp finely ground black pepper
1 pinch of cayenne
1 tsp cinnamon

Cream the butter, sugar and eggs. Combine the dry ingredients. Add the dry ingredients to the creamed mixture. Wrap the dough up like pie dough for chilling, in 2 or 3 discs and chill for a while.

Preheat the oven to 370 degrees. Roll the dough out to 1/3" or 1/4" thickness and cut with a heart cutter, or whatever else you want to cut it with. Bake on parchment for 8-10 minutes. Cool

Icing for the hearts

1 egg white
1 cup icing sugar
1/4 tsp lemon juice (optional, maybe cream of tartar will do just as well)

Whip up these ingredients until lovely and white and fluffy. I like to ice the cookies by dipping them lightly in the icing so they are very smooth. For these cookies if you used the heart just did on side in the icing, so it's half dark and half white. Place on a wrack to harden.

Zimtsterne

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I started making these cookies when I was in high school. They are very Christmassy and taste great. It’s not a make after school kind of cookie, but one does need the little bit fancy Christmas cookies. These are of course a German cookie, but this is Berry Crocker’s recipe, not a traditional German recipe.

3 tbsp butter
1 1/2 cups sugar
2 eggs
1 egg, separated
1 tsp lemon juice
2 1/3 cups unbleached flour
2 1/2 tps baking powder
1 1/4 tsp salt
1/4 tsp nutmeg
1/2 cups finely chopped walnuts

Preheat oven to 375 degrees.
Cream the butter, sugar, and 2 eggs and 1 egg yolk until fluffy
Combine the dry ingredients and add to mixture.
Stir in the chopped nuts.
Roll out batches of the dough (1/3 at a time) to 1/16 inch thick
on lightly floured board. But into stars. Place on cookie sheet
and brush with the egg white beaten frothy.
Bake for 5-8 minutes.