Ingredients
4 cups flour
1/4 teaspoon mace
1/4 teaspoon salt
3/4 pound butter (part oleo can be ok)
1/2 teaspoon lemon rind
2 tablespoons sugar
1/2 cup coffee cream
2 cakes compressed yeast
6 egg yolks
Method
Sift flour before measuring.
Crumble the yeast into lukewarm cream and add sugar. Set aside to rise. Put the flour into a large bowl. Cut butter and flour to a very fine crumb mixture, add beaten egg yolks, yeast mixture, and lemon rind. Work until a smooth, stiff dough is attained. Cover with a double layer of wax paper and place in the refrigerator overnight.
Then roll out to 1/4-inch thickness and cut into 2-inch squares. Put a teaspoon of nut filling in the center of the squares. Brush each corner with additional beaten egg. Bring corners to center and seal. Brush top with more of the beaten egg and sprinkle with crumb topping.
Bake 10 to 12 minutes at 450-degrees. Use fruit filling if you wish.
Nut Filling
Ingredients
2 eggs
3/4 cup sugar
1/4 cup butter
1/2 teaspoon vanilla
2 cups ground nutmeats
Method
Beat egg yolks and half of the sugar. Beat in the soft butter until quite stiff. Beat egg whites stiff and add remaining sugar a little at a time. Fold into egg yolk mixture, add vanilla and nutmeats.
Crumb Topping
Ingredients
1/2 cup flour
1 tablespoon butter
1/2 cups sugar
1/8 teaspoon cinnamon
Method
Blend to make crumbs.
Mrs. Charles Bhahmik, per Gazette
