| 1 | Sift together flour, baking powder, ginger and salt; set aside. |
| 2 | Cream butter and sugar together in mixing bowl until light and fluffy. |
| 3 | Beat in vanilla, then egg and orange peel. |
| 4 | Add dry ingredients and nuts, and mix until thoroughly blended. |
| 5 | On a parchment-lined baking pan, form dough into a strip roughly 3" wide by 12" long. |
| 6 | Bake in a 350 oven for 15-18 minutes. |
| 7 | Remove from oven and cool 10 minutes. |
| 8 | Reduce oven to 300. |
| 9 | Gently lift strip from pan and place on cooling rack for 10 minutes. |
| 10 | Cut strip diagonally into ?inch slices. |
| 11 | Return to baking pan for 20 minutes, turning cookies over halfway through baking. |
| 12 | Cool in oven with heat off. |
| 13 | (may be made two weeks in advance. |
| 14 | Store in airtight container). |
| 15 | * cookfdn brings you this recipe with permission |
