SC - cookie recipe

[Marilyn Traber]

Mom,
Here is the recipe, and we will be sending up the
springerles, pfeffernussen and those stupid anise things
Danny likes

marilyn

Les Mendicants (Lemon Cream and Nut Cookies)
Makes About 3 Dozen Cookies

Torte Pastry Ingredients:
        10 1/2 oz. unsalted Butter, melted
        1 2/3 cup Confectioners' Sugar
        2 whole Eggs
        3 3/4 cup All-purpose Flour, sifted
Lemon Cream Ingredients:
        3 whole Eggs
        1 2/3 cup Granulated Sugar
        11 oz. unsalted Butter, softened
        3 Lemons, juiced, with grated peel (Zest)
Topping Ingredients:
        36 Prunes, pitted and halved
        3 oz. whole almonds, toasted
        3 oz. Hazelnuts, toasted
        6 oz. Walnuts, halved
        6 oz. Raisins, soaked in rum until plump, then
drained
        72 1-inch pieces Candied Orange Peel

To prepare the torte pastry, cream together butter and sugar

in a large mixing bowl until well blended and lightly
colored.

In a small mixing bowl whisk one egg. Pour the whisked egg
into the creamed butter and sugar mixture. Add the remaining

whole egg to the creamed butter and sugar and blend the
mixture well.

Add flour, mixing thoroughly with a hand-held electric
mixer,
if so desired. Form dough into a ball, wrap in plastic, and
refrigerate for at least 2 hours.

Roll out the dough to a 1/8-inch thick round. Cut dough into
36
1 1/2-inch ovals and place on ungreased cookie sheets. Bake
in
a pre-heated 350-F degree oven for 15 to 20 minutes, or
until
cookies are a light caramel color.

Meanwhile, prepare the lemon cream: In a small saucepan
over medium-high heat, combine eggs, sugar, butter, lemon
juice, and lemon zest. Bring the mixture to a boil, making
sure
to stir constantly with a wooden spoon. Boil gently for
about 30
seconds. Transfer the lemon cream mixture to a bowl, cover,
and chill thoroughly.

To assemble, top each cookie with 1 heaping tablespoon
of lemon cream and then add 2 prune halves, 2 almonds,
2 hazelnuts, 2 walnut halves, 7 raisins, and 2 pieces of
candied
orange peel. Place on serving tray for guests immediately,
or
refrigerate for up to 1 week. Best if served at room
temperature.

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