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Remembering Our Danube Swabian Ancestors


Muschkazone Cookies

by Beth Tolfree, 10 Jan 2006

Recipe was my Gandmothers.
Of course I think this cookie is just wonderful!!

  • 1 lb. Graham crackers, crushed fine

  • 1½ lb. walnut meats, ground fine

  • ½ lb. butter

  • 2 tablespoons cinnamon

  • 2 teaspoons nutmeg

  • 1 teaspoon ground cloves

  • 2 cups powdered sugar, sifted

  • 1 cup flour

  • 6 egg yolks, beaten

  • Grated rind of 2 lemons

  • ¼ cup fresh lemon juice

  • 1 tablespoon vanilla



  • 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. 
  • 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. 
  • 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. 
  • 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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