Marian Meyer gave us this marvelous cookie recipe using New Mexico’s
favorite nuts.
4 eggs
1½ cups granulated sugar
½ teaspoon grated lemon rind
2½ cups sifted flour
¼ teaspoon salt
¼ cup confectioners’ sugar
1 cup piñon nuts
Put eggs and granulated sugar in the top of a double boiler over hot
water. Beat with rotary or electric beater until mixture is lukewarm.
Remove from water; beat until foaming and cool. Add lemon rind and fold
in flour and salt. Drop by teaspoonfuls onto greased and floured cookie
sheets. Sprinkle with confectioners’ sugar and nuts. Let stand for 10
minutes. Bake in moderately hot oven (375 degrees F) for about 10
minutes. Makes 5 dozen cookies.