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Muschkazone
Cookies
by
Beth Tolfree, 10 Jan 2006
Recipe was my Gandmothers.
Of course I
think
this cookie is just wonderful!! |
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1 lb. Graham
crackers, crushed fine
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1½ lb. walnut
meats, ground fine
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½ lb. butter
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2 tablespoons
cinnamon
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2 teaspoons
nutmeg
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1 teaspoon
ground cloves
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2 cups powdered
sugar, sifted
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1 cup flour
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6 egg yolks,
beaten
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Grated rind of
2 lemons
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¼ cup fresh
lemon juice
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1 tablespoon
vanilla
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Directions:
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Mix dry
ingredients and peel together. Work softened
butter in well. Add lemon juice and ix in.
Beat vanilla and egg yolks together and stir
them into the mixture.
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Heat oven
to 325 degrees. Don't grease cookie sheet.
Test bake a cookie to see if it holds its
shape; if not, add a little more flour to
dough.
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Press a
little dough into the mold, take it out and
sugar the mold with granulated sugar. Press
dough firmly into the mold. Tap it out onto
cookie sheet. Repeat the process.
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Bake till
just beginning to turn a little brown on the
bottom—10 minutes or more depending on
oven. Cool and store in an air tight
container. Yield: 125 or more small
cookies.
NOTE:
Also
known as
Muskatzonen
Cookies
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 10 Jan
2006]
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