Makes 6 dozen
Cream butter and vanilla until soft. Add sugar slowly. Beat in egg yolks one at a time. Add flour slowly, blending well after each addition.
Fill a cookie press about 2/3 full of dough and press out cookies in "S" shapes (or in any desired shapes) on greased and lightly floured baking sheets.
Bake in a preheated 350° oven 12 to 14 minutes, or until golden yellow on edges. Watch the cookies while they bake because they scorch easily.
Cream butter and sugar. Add flavoring and mix well. Stir in flour and fold in the chopped almonds.
Shape in small balls and place on ungreased cookie sheets.
Bake in a preheated 350° oven about 20 minutes. Roll in powdered sugar while warm.
Sift flour and measure. Add cinnamon and baking powder and sift 3 times.
Cream butter. Add sugars, a little at a time, and beat until light and fluffy. Add the eggs and beat thoroughly. Fold in the ground nuts.
Add flour gradually and mix well. Shape the dough in rolls about 1½ inches thick. Refrigerate them for at least 12 hours. Slice very thin.
Bake 10 minutes on greased baking sheets in a preheated 400° oven.
Makes 4 dozen macaroons
Pound the almonds to a paste.
Beat to egg whites and sugar to a stiff consistency and add them to the almond paste, mixing well with a wooden spoon.
Roll the dough in your hands into small balls the diameter of a nickel. Place them on waxed paper on a cookie sheet about 1½ inches apart.
Bake until light brown in a preheated 325° oven.
Mix ingredients in order given. Blend well after each addition. Drop by teaspoonsful on greased cookie sheets.
Bake 15 minutes in a preheated 400° oven. Remove at once from baking sheets and allow to cool.
Crush the ammonia cakes fine.
Cream the butter and sugar. Sift the flour and add. Measure ammonia and add. Beat well. Add the almond extract.
Form into small balls and bake in a slow oven preheated to 325 degrees for 10 to 12 minutes on greased and floured cookie sheets. Watch the cookies carefully because they burn easily.
NOTES : Baker's ammonia (ammonium carbonate) can be purchased by the ounce in drugstores.
Sift flour and baking powder together.
Beat the 4 eggs until thick and lemon-colored. Add the oil of anise. Add the powdered sugar a little at a time, beating until well mixed. Beat in the dry ingredients alternately with the lemon peel in small portions until thoroughly mixed. Chill the dough 2 hours, or until firm.
Grease cookie sheets lightly and sprinkle with a few anise seeds.
Roll dough ½" thick on a lightly floured board, with a springerle rolling pin. (This is a roller covered with intricate designs and figures which stamps the cookies as you roll. Each design is enclosed in a square or rectangle.) Press the roller heavily on the dough to get a good imprint, and then cut the cookies apart along the border lines stamped between the designs.
Lift the cookies carefully onto cookie sheets. Cover and let stand overnight in the refrigerator.
Bake in a preheated 350° oven for 30 minutes until lightly browned. Remove with a spatula at once onto a rack to cool. When thoroughly cooled, store in a tightly covered crock or jar for at least 10 days. Cookies will keep for months.
If you happen to have almonds on hand, put a sliver or half a blanched almond on each cookie.
NOTES : Oil of Anise is sometimes, but not always, available at grocery stores. Try your favorite pharmacy.
Stir sugar into buttermilk. Dissolve the soda in the mixture.
Cream the butter and beat into the buttermilk mixture.
Add the alum to the flour and mix well. Combine with other ingredients. Let stand in a cool place overnight.
Roll out on a board, using very little flour. Cut with a cookie cutter. Brush a little sugar over each. Bake on a lightly floured cookie sheet 12 minutes in a preheated 425° oven.
NOTES : Powdered alum is available in drugstores.
Cream butter and sugar. Beat egg yolks and add with lemon extract and nuts. Gradually add the flour, beating well after each addition.
Beat egg whites until stiff and fold into mixture. Spread the dough about ¼ inch thick on a greased cookie sheet. Sprinkle with a topping as follows:
Mix all ingredients thoroughly and sprinkle over the cookie dough.
Bake in a preheated 350° oven 8 to 12 minutes. Take from oven and cut into squares while still warm.
Cream butter and sugar, then add the egg yolks and beat again. Stir in the sour cream and almond flavoring.
Sift nutmeg, soda and cream of tartar with the flour. Combine with creamed mixture to make a stiff dough. Fold in the egg whites.
Roll the dough about 1/8 inch thick and cut into desired shapes with cookie cutters. Sprinkle with sugar. Place on greased cookie sheets.
Bake 10 minutes in a preheated 375° oven. Will yield about 12 dozen cookies.
Cream butter and sugar until fluffy. Stir in the salt, vanilla, eggs and cream. Beat for 2 minutes.
Add flour, sifted together with baking powder. Blend well.
Press the dough through a pastry bag in 2-inch lengths about ½ inch apart on greased cookie sheets. With the pastry bag force a topping onto each strip or finger.
Bake 15 minutes in a preheated 350° oven.
Cream butter and sugar. Add unbeaten eggs, one at a time, beating after each addition. Add buttermilk with soda and flour. Add caraway seeds.
Chill for a few hours. Roll out to ½-inch thickness and cut with a cookie cutter. Sprinkle with sugar and bake 20 minutes in a preheated 350° oven.
Mix ingredients in order given. Roll into balls. Flatten down to the size of a fifty-cent piece.
Bake on a greased and floured cookie sheet in a preheated 350° oven until lightly browned on the edges.
Mix butter and sugar to a creamy consistency. Add flour, salt and vanilla. Mix with th efingers.
Take a maraschino cherry and fold dough around it, making a small ball - the smaller the better. Put on ungreased cookie sheets and bake 12 to 15 minutes in a preheated 350°oven. Cool and dip in following icing:
Cream the butter. Add the sugars and the eggs.
Dissolve the soda in the hot water and add to the creamed mixture alternately with the flour and salt. Add the chopped nut meats, chocolate and vanilla and beat well.
Drop by teaspoonsful about 2 inches apart on a greased baking sheet. Flatten the small balls of dough a little with your finger tips.
Bake 10 to 13 minutes in a preheated 375° oven.
Dough may be refrigerated overnight if you wish.
Cream butter until very soft and beat in the molasses slowly. Add the sour milk and blend. Over this mixture sift 2 cups of the flour with the soda, cinnamon and salt. Blend well. Add the rest of the flour, mixing thoroughly. This will be a stiff dough.
Roll dough about 1/3 inch thick on floured board. If it seems a little soft, place more flour on the board and roll it until it becomes firm. Cut into stars with cookie cutter.
Bake 15 minutes on greased cookie sheets in a preheated 350° oven.
Makes 7½ dozen cookies
Beat egg whites until very stiff. Sift flour and add alternately, a little at a time, with cinnamon and lemon rind. Beat for 15 minutes.
Put aside enough of the batter to fill a small sauce dish (about 1 cup). To the dough which remains add the ground almonds, mixing well. Fold in the sifted flour gently.
Drop on buttered cookie sheets by teaspoonsful in small mounds. Dot each mound with a pinch from the sauce dish.
Bake in a preheated 300° oven until light brown. Remove and let cool. Store in tightly covered containers.
Beat the egg whites until stiff but not dry. Fold in the sugar and coconut.
Drop by spoonsful onto lightly buttered and floured cookie sheets.
Bake in a preheated 300° oven until lighlty browned.
Cream butter and sugar, beat 10 minutes. Add water and flour a little at a time, beating after each addition.
Roll very thin on lightly floured board. Cut into desired shapes with a cookie cutter. Brush with beaten egg. Sprinkle with ground almonds. (For a Christmas touch, place a red or green maraschino cherry half on each cookie.)
Bake 10 to 12 minutes, or until the edges are light brown, in a preheated 400° oven on ungreased cookie sheets dusted with flour.
Cream butter and sugar. Mix in the water and vanilla. Add flour and the ground nuts. Chill 4 hours.
Form dough into long rolls about 1 inch in diameter. Cut into 3-inch lengths, shape into crescents.
Bake on ungreased cookie sheets 15 minutes in a preheated 325° oven. Watch carefully and do not allow crescents to brown. Remove from cookie cheets. Let cool slightly. Roll in powdered sugar.
Beat the eggs and add the rest of the ingredients except to halved nuts in the order given. Mix well.
Shape into small balls. Put half a nut on each. Place the cookies about 3 intches apart on greased cookie sheets.
Bake in a preheated 300° oven for 20 minutes, or until lightly browned.
Cream butter and sugar, add eggs and beat well. Stir in the remianing ingredients, except filling. Set aside a small dish of batter. Drop the remainder by teaspoonsful on a greased cookie sheet. Make a well with the bowl of a spoon in each mound of cookie dough. Place a teaspoonful of filling in each well and drop a small dab of the reserved batter on top of the filling.
Bake 12 to 15 minutes in a preheated 375° oven.
Cream butter and sugar. Add eggs and lemon extract in 3 or 4 additions, beating well after each. Sift in the flour and baking powder. Add milk gradually and beat after each addition. Divide dough into 4 equal parts and chill.
Roll out 1/8 inch thick and cut into rounds. Place half the rounds on greased and floured cookie sheets. Place filling generously on each. With a small cookie cutter take centers out of remaining rounds, leaving thin rings of dough. Place one ring over each filled whole round. Press edges of each cookie firmly together. Dust tops with powdered sugar.
Bake 15 minutes in a preheated 375° oven.
To make the cake batter, put the eggs and sugar in the upper part of a double boiler. Beat with a wheel egg beater for 10 minutes over boiling water. Remove from the heat. Stir in the melted butter; add the vanilla; mix and then gradually add the flour. Mix well. Spread in thin layers in 2 buttered baking tins.
Bake in a moderately hot oven (400°F.) about 15 minutes or until done. Remove from the oven and let cool. Using a thin, sharp knife trim off crusts and cut the cake in small squares.
Combine the ingredients for the filling. Spread it on half of the cakes; Cover these with the rest of the cakes. Leave plain or ice them with plain sugar icing; or sprinkle with confectioners' sugar. They are usually served in frilled cooky papers or petits four cups.
Cream butter and sugar well. Mix spices in the molasses. Stir in the flour after the molasses has been added to the creamed mixture. (You'll find a large wooden spoon the best utensil for this.)
Add the lemon peel and brandy. Stir well. Soak the soda in the water or milk and add.
The dough should be very stiff. Add a little more flour at this point if necessary. Chill. Roll dough paper-thin and cut into whatever shapes you wish.
Bake on greased cookie sheets in a preheated 325° oven until brown. Ornament with icing, if desired.
NOTES : In Denmark these were used as Christmas tree ornaments. They were made weeks before the great day and stored in tightly covered cans.
Beat the egg whites until nearly stiff. Gradually add the sugar and beat 10 minutes after last addition. Add vanilla extract and th ground nuts.
Place a little flour and sugar on a board and roll the dough out to the thickness of your little finger. Cut into 1-inch-wide strips, and cut each strip into 1-inch lengths. Place on an ungreased cookie sheet.
Bake 20 minutes in a preheated 300° oven. These will puff up into spheres as they bake.
Beat egg whites until stiff. Slowly beat in 1/3 cup powdered sugar. Fold in vanilla and egg yolks.
Sift together the flour, salt and the 1/3 cup powdered sugar which has first been sifted 4 times. Carefully fold in the beaten egg mixture, small quantities at a time, mixing will after each addition. Press through a cookie press onto an ungreased baking sheet, making finger-length strips or other shapes desired. Dust with sifter powdered sugar. Bake in a moderate oven, preheated to 350 degrees, about 10 minutes. Split or leave whole, depending on how you intend to use them.
Beat sugar, eggs and salt togethre until light and frothy. Sprinkle the sifted flour lightly over the egg mixture with your hands. Mix lightly. Add vanilla to taste.
The secret of making ladyfingers is to mix the batter lightly and quickly and get them into the oven as fast as possible. Drop the ladyfingers on a greased baking sheet by squeezing through a cookie press or pastry bag, shaping into little finger-sized cakes or cookies. Leave plenty of space between them.
Bake in a preheated 350° oven 7 minutes, or until a delicate brown. Let cool on the cookie sheet. Sprinkle with powdered sugar.
Makes 10 dozen
Cream butter and sugar until light and fluffy. Add eggs and beat until well mixed. Add the flour and beat until smooth. Add the flavoring. Drop be teaspoonsful about 2 inches apart on greased cookie sheets.
Bake about 6 minutes in a preheated 350° oven, or until browned lightly around the edges.
Sift the sugar and mix the ground almonds (½ pound of shelled almonds will produce a little more than 2 cups of ground almonds).
Whip the egg whites stiff with the baking powder. Fold in the almond mixture. Continue to fold gently until smooth. The mixture should be stiff enough to hold its shape.
Form into small round balls and place about 1 inch apart on a greased cookie sheet covered with waxed paper. Bake in a slow oven preheated to about 275 degrees 20 minutes, or until lightly browned. Remove from oven. Invert the cookie sheet on a clean flat surface and lift off. Wet the back of the waxed paper with a cloth wrung out in very cold water. Macaroons will slip off easily.
Cream butter. Add powdered sugar, beating until creamy. Blend the egg in well, then blend in the flour gradually. Set aside for 30 minutes. Do no chill.
Divide dough into 2 or 3 parts, depending on the size of your breadboard. Place one at a time on the lightly floured board. Roll out to about ¼ inch in thickness. Cut with a floured round cookie cutter and place the cookies on very, very lightly floured cookie sheets.
Bake 10 minutes in a preheated 375° oven, or until cookies are browned very lightly on the edges.
Remove from cookie sheets and place about ¾ teaspoon of the filling on each of ½ the total number of cookies. Top each filled cookie with a plain one.
Scald ¾ cup of milk in top of a double boiler until a thin film appears.
Sift flour, sugar and salt into a saucepan. Add to this the remaining ¼ cup of milk. Then add the scalded milk gradually, stirring constantly. Wash the rim of the double boiler to remove any scum of milk there may be left. Bring mixture rapidly to a boil, stirring constantly, and let boil for 3 minutes.
Transfer mixture back to the top of the double boiler and let cook over boiling water 5 minutes more.
Stir 3 tablespoons of this hot mixture into the beaten egg yolks. When the milk and flour combination has cooled somewhat, blend the egg yolks all at once into it and cook over low heat 3 to 5 minutes until smooth, stirring constantly.
Remove from flame and stir in the butter and the vanilla. Cover and set aside to cool, stirring now and then.
If you wish, you may frost the filled cookies as follows:
Beat sugar and butter until light. Add the egg, then the sifted flour, and mix well. Let dough rest 2 hours in a warm place in a bowl covered with a clean towel.
Roll as thin as possible on a floured board. Cut with a floured round cookie cutter. Put a small amount of almond filling in the center of each cookie, and fold the dough over triangularly to make a hat shaped as much as possible like Napoleon's.
Place cookies on a buttered and lightly floured cookie sheet. Bake 18 to 20 minutes in a preheated 350° oven. Watch cookies carefully to make sure the are not getting burned.
Makes 6 dozen
Cream butter and sugar.
Whip egg whites with the salt until stiff. Fold into butter mixture.
Sift flour and add slowly to the butter mixture.
Roll dough very thin on a lightly floured board and cut into rounds with a cookie cutter. Place on lightly greased cookie sheets and chill anywhere from 1 hour to overnight in the refrigerator.
Bake in a preheated 375° oven 10 to 12 minutes, or until a golden brown.
Remove from oven. Spread half of the cookies with a dab of jam or preserves. Cover with the other half. Make sure the oven is turned off and return the cookies to the warm oven to dry.
Cream butter and sugar. Add vanilla and almonds. Work in the flour with your fingers to make a smooth dough.
Shape into small balls. Chill for several hours.
Place on greased cookie sheets and bake 15 minutes in a preheated 300° oven.
Remove from sheets and roll in a combination of the powdered sugar and nutmeg while still warm.
Makes 4 dozen
Beat egg whites and salt until frothy and just beginning to get dry. Add cream of tartar and beat a little more. Fold the sugars into the mixture with a rubber scraper, a tablespoon at a time. Add vanilla.
Sift the flour and baking powder together and fold with the ground almonds gently into the mixture. Drop be teaspoonsful on greased cookie sheets.
Bake in a slow oven, preheated to 325 degrees, about 35 minutes, or until a mellow brown. While warm remove carefully from sheets with a knife.
In a large saucepan over low heat beat syrup, molasses, butter and sugar together, stirring until sugar has dissolved. Remove from heat and let cool slightly.
Add the flour, soda, spices, lemon juice and grated rind. Mix well to make a stiff dough. Chill for several hours.
Shape into long rolls about 1 inch in diameter. Cut into pieces 1 inch long with a sharp knife.
Dilute egg whites with 2 tablespoons of water, and beat until frothy. Brush over cut sides of cookies after you have placed them on a greased cookie sheet.
Bake 15 minutes in a preheated 350° oven.
This recipe makes the very hard peppernuts (Pfeffernüsse) which are an international language. These will keep indefinitely if stored tightly covered.
Combine ingredients in order given and mix well.
Drop batter by small spoonsful on greased and floured cookie sheets and bake 15 minutes in a preheated 350° oven.
NOTES : A Katrineblomme is a kind of French plum. You may, however, use any variety available to you in this recipe.
Blend cream and sugar well. Add eggs, butter, brandy, salt, cardamom and 2 cups of the flour, mixing well. Add enough more flour to make a stiff dough. Chill one hour.
Heat oil to a depth of 3 inches in a deep pan to a temperature of 365 degrees.
On a lightly floured canvas or board roll half of the dough paper-thin. Cut into diamond shapes 3 inches long, making a slit in the center of each. Pull one corner through the slit. Cook in the hot fat until a delicate brown. Dust with powdered sugar. Roll out remaining dough and proceed as above.
Cream butter and sugar. Add the egg and vanilla and beat to a creamy consistency.
Sift flour with the salt and add to the butter mixture. Add the oatmeal, mixing well. Chill.
Shape into small balls and roll in the coconut. Make a good-sized dent on top of each ball.
Bake on ungreased cookie sheets in a preheated slow oven, 275 degrees, for 30 minutes. Remove and let cool. Fill the dented centers as follows:
Chop the prunes, add sugar and cook until thick. Cool, and fill the centers of the cookies.
Warm your oven, turn off heat, and put cookies in to dry out for a few minutes.
Makes ~6 dozen
Wash and drain the raisins. Put in a saucepan, add water and let boil for 5 minutes. Cool a little. Stir in the soda.
Cream the butter and sugar. Add eggs and the flavorings and beat until light and creamy. Add the cooled raisins.
Sift the dry ingredients together and fold into the batter, stirring a little after the folding-in. Add the nut meats and mix well.
Drop by teaspoonsful on a well greased cookie sheet far enough apart to allow them to spread out. Bake in a preheated 425° oven until browned. Remove at once to cool on a rack.
These cookies well keep soft and moist if you store them in tightly covered containers.
Cream butter and sugar. Add eggs and beat well.
Sift flour, measure, and add salt, baking powder, soda, and the spices. Stir into creamed mixture.
Add milk gradually, beating after each addition. Add nut meats and raisins. Blend well.
Drop by teaspoonsful about 2 inches apart onto greased cookie sheets. Bake 15 minutes in a preheated 350° oven.
Crush the wafers. Mix all ingredients together in the order given. Form into small balls about an inch in diameter. Place in refrigerator for 36 hours.
Bake on greased and lightly floured cookie sheets in a slow oven (preheated to 325 degrees) until lightly browned. Roll in powdered sugar while warm.
Cream sugar and butter. Add egg, flavoring and flour.
Pinch off small pieces of dough about the size of a walnut. Put them in the center of a sandbakkel tin (tiny, individual fluted tart shell tins) and press thinly and evenly into sides and bottom. Place the tins on a cookie sheet and bake in a preheated 375° oven about 12 minutes.
When cool, tap gently on the bottoms of the tins and the tarts will drop out easily. They are very fragile, so remove them carefully. Fill with whipped cream and strawberry preserves just before serving.
Melt butter and stir until light in color. Add sugar. Add almonds with the beaten eggs. Add flour and mix well. Let the dough cool.
Place the dough in the middle of a cookie sheet, then work it toward the edges with your thumbs to cover the whole cookie sheet as thinly as possible. Sprinkle with granulated sugar.
Bake in a moderate oven (preheated to 375 degrees) until golden brown. Cut into squares.
Cream butter and sugar. Add unbeaten egg yolks.
Sift flour and baking powder together and add, a little at a time, to the first mixture, stirring after each addition.
Let dough rest overnight in the refrigerator. In the morning, roll it about ½ inch thick on a lightly floured board, or flatten it out with your hands.
Cut into squares and place on greased and floured cookie sheets. Bake in a preheated 350° oven 12 to 15 minutes.
Cream butter and sugar. Beat the egg and add to the butter and sugar. Stir baking soda into the boiling water, add molasses, then beat into the creamed mixture.
Sift 5 cups of the flour together with the spices. Add as much of the remaining flour as is necessary to make a good stiff dough, but not too stiff.
Roll out about ¼ inch thick on a lightly floured board and cut into fancy shapes. Place on greased cookie sheets and let chill at least 1 hour, or as long as overnight if you wish.
Bake about 15 minutes in a preheated 375° oven.
Cream butter and sugar together. Add ground almonds, vanilla and flour. Refrigerate 3 hours.
Roll out to 1/8 inch thick. Cut with floured rim of a thimble or a small cookie cutter.
Bake on a greased cookie sheet in a preheated 400° oven until light brown.
Make a sandwich of two cookies with thick currant jelly or jam as the filling. Roll in powdered sugar.
Place flour on pastry board and make a well in the center. Add salt and work quickly to a paste with the ice water. Roll out to about 20 × 20 inches if your board is large enough. Place the butter in the center of the dough. Fold it like an envelope and put it in the refrigerator for 20 minutes.
Remove and roll into a long strip. Fold in thirds with open ends out. Roll again. Fold again, envelope fashion, wrap in a small towel and return to the refrigerator for ½ hour. Repeat this process 3 times. The last time roll vary thin and cut into 3 long strips about 3 inches wide. Place on cookie sheets which have been moistened with water. Put the sheets in the refrigerator for 15 minutes.
Bake 15 minutes in a preheated 400° oven. Let cool, then spread with cream filling. While still warm, cut into triangles.
Put eggs, egg yolks, flour and sugar in a mixing bowl. Beat well. Blend in the cornstarch and vanilla, mixing well. Pour the hot milk over it.
Place over a moderate heat until it comes just to the boiling point. Remove from heat and place over a pan of ice. Stir until it begins to thicken.
Beat egg whites until stiff. Whip cream. Fold alternately into cooked mixture. Fold in rum. Spread filling over strips, and dust with powdered sugar.
Cream butter and sugar until smooth. Break one egg at a time into theis mixture and beat well after each addition. Add enough of the flour to make the dough quite stiff.
Drop by teaspoonsful into a preheated greased Danish cake pan. Cook over medium heat on top of the stove, 8 or 9 minutes on each side.
Makes 10 dozen
Heat honey, sugar and water together until sugar is dissolved. Do not allow to boil. When cool, stir in the brandy and the grated lemon rind. (Reserve the other half of the lemon for the filling for the cookies.)
Sift the baking powder with the flour and spices onto a kneading board.
Pour the honey mixture over the flour mixture, working into flour well. Place the dough in a greased bowl, cover and set aside for 2 days. Since the filling for the cookies can also rest for 2 days, you may make the following now if you wish:
Divide dough into 2 or 3 parts. Roll one at a time on lightly floured board to a rectangle about ¼ of an inch thick. Spread ½ of the dough with a layer of filling 1 inch thick. Leave a 1-inch edge all around the rectangle. Fold the unfilled half over the other and press the edges together with your fingers. The rolls should look like a miniature jelly roll.
Cut the filled rolls into 1-inch pieces. Place these on ungreased cookie sheets and bake about 30 minutes in a preheated 350° oven. Removefrom sheets while warm, and glaze as follows:
Boil sugar and water about 6 minutes or until the mixture reaches the syrup stage - 230°F on a candy thermometer. Brush baked cookies with the glaze.
When the glaze is dry, store the cookies in an airtight container to bring out their spicy flavor.
Yields 10 dozen cookies which will keep for weeks.
Cream the butter and sugar smoothly; beat in the eggs and vanilla. Sift the flour, cornstarch and cream of tartar; add gradually, beating into the butter mixture. Put spoonsful of the dough about 2 inches apart on a buttered baking pan or cookie sheet. Bake in a moderately hot oven (400°F.) about 8 minutes, until the cookies have a golden brown edge.
When removing them from the pan they are soft; they become crisp when cool and are rich and delicious.
Makes 4 dozen
Mix butter and sugar until creamy. Add salt, rum, flour and nuts. Mix well. Chill dough until easy to handle (anywhere from 1 hour to overnight).
Shape dough into 1-inch balls and place on ungreased cookie sheets.
Bake 12 to 15 minutes in a preheated 350° oven, or until golden brown. While cookies are still warm, roll in sugar. Will keep well if stored in airtight container.
Sift flour, add creamed butter and mix with the powdered sugar. Fold in the ground nuts and vanilla.
Roll small quantities of dough between the palms of your hands into crescent shapes.
Place on greased cookie sheets and bake 20 to 25 minutes in a preheated 350° oven. Remove from cookie sheets and roll in powdered sugar while still warm. Yields about 80 cookies, depending, of course, on the size of the crescents.
Beat eggs well. Stir in citron and grated lemon rind. Add sugar, spices and baking powder. Work in the flour.
Form into small balls and place about 2 inches apart on a well greased cookie sheet. Bake in a slow oven preheated to 275 degrees 12 to 15 minutes.
Remove from sheet and roll in powdered sugar, or glaze as follows: