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Jumbalo (Italian Cookies)

5 cups flour
1 cup sugar
3 eggs
1 tsp cream of tartar
1 tsp baking soda
1 tbs grated lemon rind
3 tbs lemon juice
2/3 cup white shortening
1/2 tsp salt
3/4 cup milk

1/2 cup chopped nuts
2 oz mini chocolate chips
10 maraschino cherries, drained chopped coarse

For filling, combine nuts, chocolate chips and cherries.

In a large bowl mix all dry ingredients by hand. Cut in shortening
as for pastry. Make a well in center and add liquid ingredients.
Mix well by hand until stiff dough is formed. Knead on a floured
surface briefly to make a smooth dough. Divide into 2 parts.

Roll each part on a floured surface into a 9x 12 rectangle. Spread
1/2 of filling on dough. Roll up jelly roll style. Pinch ends to
seal. Repeat with other half of dough. Egg wash tops and sprinkle
with a few reserved chopped nuts. Bake 325 for 1 hour or till
browned on top. Cool 15 minutes and remove from pan. Slice on the
diagonal to serve. Note: dont overbake or they will come out too
dry.

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