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"A pinch of this, a dash of that, a few cupfuls" was how our mothers and grandmothers told us to prepare a family recipe." ~RMKH
 
 
Donauschwaben
Villages Helping Hands
Remembering Our Danube Swabian Ancestors
     
Muschkazone Cookie

by Andrea Hussli

Comment: My family recipe is a little bit different than others I've seen.  I've never compared them all side by side, but here's the one I use.  My Aunts never got the name right and now that I know the proper spelling and pronunciation I giggle at our attempt to name the cookie for so many years. Musskat-Nuss or Nussekatyondle were what my Aunts called them. Or just bow-tie cookies.

  • 2 cups ground English Walnuts

  • 1 teaspoon nutmeg

  • 1¾ cup breadcrumbs (store bought)

  • ¼ cup (soft) butter

  • 1 cup sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon allspice

  • 1 egg beaten (add last)

  • Note: (½ bar sweet chocolate – ground up - may be added) BEST TO ADD THE CHOCOLATE

Mix all ingredients together.

Press mixture into the mold (or use a tablespoon as a mold) just to get the mold wet. 
Empty mold back into mixture. 

Dip the mold into cane sugar 

Press mixture into mold and empty mold onto cookie sheet.  

Redip mold to make each cookie.  BE VERY DELICATE WHEN EMPTYING MOLD: the cookie can crumble if not careful.

Bake to dry out 15 min. at 350 degrees 

 

NOTE: Also known as Muskatzonen Cookies

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr]

 

     
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Last Updated: 29 Feb 2020

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