Kleingebäck
Cookies

Mix together 140 grams butter, 70 grams ground walnuts, 70 grams sugar, 140 grams flour, ground cinnamon and a bit of lemon juice.  Knead together to make a dough.  Roll out on a rimless cookie sheet or on the back of a baking pan.  Bake, and then cut into two equal parts.  Spread one half with a tart jam (such as apricot), place the other half on top and spread with the following glaze: 

Glaze:  Beat 1 egg yolk, some sugar and lemon juice until foamy.  Spread over the top and let dry slowly in a warm oven.  Cut into bars while still warm.

Tea Crescents ~ Tee-Kipfel
Miss Magda Retzler, Hatzfeld

Beat 50 grams butter, 1 whole egg, 1 egg yolk, 100 grams sugar and a dash of salt until foamy, then stir in grated lemon rind and 140 grams flour.  On a floured board, roll the dough with your hands into long rolls.  Then cut into short pieces and roll again to form crescent shapes.  Brush with whisked egg yolk, sprinkle with finely chopped almonds and sugar.  Bake to a light golden color.

Chocolate Kisses ~ Schokolade Pusserl
Marie Lutye, Temeswar

Beat 180 grams sugar, 70 grams ground almonds, 2 whole eggs, 1 egg yolk, 1 square grated chocolate, 1 teaspoon vanilla, juice and grated rind of 1 lemon. Then mix in 140 grams flour.  Form into small balls, roll in sugar and bake at medium heat.

London Bars ~ Londoner-Stangel
Helene Ollinger, Temeswar

Make a dough with 240 grams flour, 150 grams butter, 80 grams sugar and 3 egg yolks.  Roll out and bake only partly.  Spread with jam.

Topping:  Beat 3 egg whites until stiff peaks form, and then stir in 140 grams ground walnuts and 240 grams sugar.  Spread on top of cake, return to oven and finish baking.

Make a dough with 250 grams ground walnuts, 250 grams sugar, 1 whole egg, 1 egg yolk and some grated lemon rind.  Roll out, spread with icing, cut into bars and bake. 

Icing:  Mix 1 egg white, 3 tablespoons sugar and lemon juice.

Wonder Cream Wafers ~ Wunder-Creme Oblaten
M. Scherer, Lugosch

Toast 150 grams hazelnuts to a golden color in a baking pan.  Rub in a tea towel to remove the husks.  Caramelize 120 grams sugar, and then mix in the hazelnuts.  Pour on a buttered plate and chill.

Cream:  Bring to a boil in the top of a double boiler, 150 grams butter, 3 egg yolks and 120 grams sugar, stirring constantly.  Let cool, and then crush with a mortar and pestle.  Mix everything well.  Spread between 2 wafer sheets (Oblaten, available in delis or food import stores).  Press together and chill.  Cut into small squares or diamonds.

Vanilla Crescents ~ Vanille Kipfel
N. Apri, Hatzfeld

Blend 250 grams flour with 180 grams butter.  Add 90 grams ground nuts, 90 grams sugar and 2 egg yolks and knead into a dough.  Roll out and cut into squares.  Fill with jam, roll up and form into crescents.  Bake to a light color and sprinkle with vanilla sugar.

Bring to a boil in the top of a double boiler 5 tablespoons sugar, 2 tablespoons strongly brewed coffee, and 2 egg whites.  Cook and whisking until thickened and shiny.  With two teaspoons or a pastry bag, place mounds on round wafers (Oblaten) and bake at low temperature.

Kugler Squares ~ Kuglergebäck
Vilma Vogel, Strandkolonie, Temeswar

Beat 6 egg yolks with 6 tablespoons sugar until thick and pale.  Fold in 140 grams ground walnuts, 6 stiffly beaten egg whites and ¼ teaspoon baking powder.  Pour into a baking pan to the thickness of a finger and bake.  Let cool, then cut into about 36 squares and fill. 

Filling:  Bring to a boil 120 grams ground walnuts, 120 grams sugar, 2 milk ladles of whipping cream and 1 teaspoon vanilla.  Sandwich the filling between the cake squares, then spread with icing. 

Icing:  Beat 140 grams sugar with 2 tablespoons of strongly brewed coffee until foamy.  Top each square with a half walnut.

Walnut Crescents ~ Nußkipfel
Marie Lutye, Temeswar

On a board, make a dough with 140 grams sugar, 210 grams flour, 210 grams butter 150 grams ground walnuts, 2 whole eggs and a bit of grated lemon rind.  Form into crescents and bake to a golden color.

Mix together 3 stiffly beaten egg whites with 210 grams sugar, 20 grams ground almonds, a bit of grated lemon rind and 1 square grated chocolate.  Form into kisses and bake on a greased, floured cookie sheet.

Nut Bars ~ Nußstangerl
Helene Ollinger, Temeswar

Make a dough with 280 grams powdered sugar, 140 grams ground walnuts, 70 grams rosehip jam and the juice and grated rind of a lemon.  Roll out and cut into bars.  Cover with icing.  

Icing:  Mix just enough lemon juice in 70 grams sugar to make a smooth icing.  Spread over the bars and dry at low oven temperature.

Kugler Squares ~ Kugler
Widow Susanna Blum, Hatzfeld

Caramelize 300 grams sugar with 300 grams walnuts.  Let cool on a marble slab or a greased plate, then grind in a nut grinder or crush with a mortar and pestle.  In a saucepan, combine this mixture with 300 grams powdered sugar, 6 hardboiled egg yolks (pressed through a sieve) and 300 grams butter.  Boil until thick.  Fill between 10 wafer sheets (Oblaten, available in delis or food import stores).  Press together and weigh down lightly overnight.  Cut into squares or diamonds.

Beat 280 grams sugar, 1 egg white and a bit of lemon juice until stiff peaks form.  Then stir in a few drops of vinegar and 140 grams blanched and husked, ground almonds.  Form into crescent shapes and bake at low oven temperature.

Cocoa Cake ~ Kakao-Kuchen
Marie Scherer, Lugosch

Beat 4 egg yolks, 100 grams butter, 40 grams cocoa and 200 grams sugar until creamy.  Stir in 200 grams flour, a bit of milk and 1 teaspoon baking powder.  The batter should not be too thick.  Grease a baking pan and dust with flour.  Pour in the batter and bake.

Topping:  Beat 4 egg whites, 300 grams sugar and 1 tablespoon vinegar until stiff peaks form.  Spread on the baked cake and dry in oven at low temperature.

Chocolate Honey Cookies ~ Schokoladenpfefferkuchen

Melt 250 grams honey, 60 grams butter and 250 grams grated chocolate.  Mix in 370 grams sifted flour, a bit of cinnamon, vanilla and 10 grams potash (dissolved in a little warm water or rum).  Knead the dough together.  Roll out and cut with a heart-shaped cookie cutter.  Bake at medium heat. Brush the cookies with a chocolate icing.  Let stand a few days to soften.

Brown Cake ~ Braune Kuchen (not translated, no quantity for the flour is given)

Nürnberg Cookies ~ Nürnberger Plätzchen

On a board, make a dough with 4 whole eggs, 500 grams sugar,
1 tablespoon honey, 500 grams flour, ground cinnamon and cloves to taste and 120 grams coarsely chopped candied citron rind.  Knead well, and then roll out not too thin.  Cut with a wine glass or cookie cutters and bake on a greased, floured cookie sheet at medium heat.

Orange Cookies ~ Pomeranzen-Küchlein

Make a dough with 250 grams sugar, 4 egg yolks, 2 egg whites and 200 grams flour.  Add 30 grams chopped candied orange rind, 30 grams finely chopped citron rind, grated rind of a half lemon and the stiffly beaten egg whites.  Mix well. Place little mounds on a greased cookie sheet and bake at medium heat.