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Donauschwaben
Villages Helping Hands
Remembering Our Danube Swabian Ancestors
     
 
Muschkazone Cookies

by June Meyer

This recipe will make four 8-inch square pans or two 9 x 12 inch pans.

  • 1 lb. walnuts, ground well

  • 1 lb. or 6 cups bread crumbs (make from dry French or Italian bread)

  • 9 egg yolks

  • ¼ lb. butter (1 stick), melted

  • 1 teaspoon ground clove

  • 1 teaspoon ground nutmeg

  • 1 lb. sugar (2½ cups)

Into mixing bowl place: Ground walnuts, bread crumbs, ground clove, ground nutmeg and sugar. 

Beat egg yolks with melted butter. 

Mix beaten egg and butter mixture into mixing bowl ingredients with a wire pastry cutter or use Cuisinart to blend. 

Firmly press the cookie mix flat into a pan that has been buttered and floured on the bottom.  It will seem crumbly at first.

Make the cookie mix about 1 inch thick. 

With a knife or straight edged pastry board scraper, carefully cut the dough into 1 inch by 2 inch bars. 

Bake in a low oven about 325 degrees until firm, about 20-25 minutes.  It should darken in color a little.  Watch carefully. Do Not Burn! 

Let bars cool in pan. After they are cooled, re-cut with knife and keep in cookie tin.

Yield:  Four or five 8 inch by 8-inch square panfuls. This recipe can be cut in half. 

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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