1 Stick of margarine or butter 1/2 c Flour
— (1/2 cup) 1 ts Each cinnamon and ginger
— cut into pieces 1 Lemon; grated zest of
1 c Dark brown sugar 1 c Chopped pecans or English
— firmly packed -walnuts
Combine butter, brown sugar, flour and spices with pastry blender.
Add zest and nuts and sprinkle over gingerbread about 10 minutes
before end of baking time.
Makes enough for Kluger’s gingerbread recipe, or perhaps somewhat
more than you may wish to use.
From Special Writer Marilyn Kluger’s 10/21/92 “Gingerbread: When the
Air is Nippy and the Fire is Crackly, a Little Spice is Nice” article
in “The (Louisville, KY) Courier-Journal.” Pg. C8.
Yields
1 batch