Mushkatzoni

Beat until foamy: 

2 egg whites

Slowly add and beat until thick:

10 ounces granulated white sugar

2 Tablespoons lemon juice

Fold in:  10 ounces of ground walnuts (or pecans)

Add to make mixture stick together:

Dry bread crumbs (about 5 ounces)

Form into logs (I use a small cookie dough scoop and keep my hands damp to minimize the amount of mixture that clings to my hands.  Place on a greased cooking sheet (or use cooking parchment), and flatten, slightly.  Bake for approximately 15 minutes @ 350 degrees Fahrenheit--until firm, but not browned.  Age for two weeks before serving--if that's possible.  Makes approximately 4 dozen cookies.  Store in a sealed container so that they don't dry out.  Restore moisture with a cut apple or damp, fired clay disk (as for restoring moisture to hardened brown sugar.)

This is another recipe from my beloved late mother-in-law who was born in Serbia (Yugoslavia).  These cookies are a "must" for the year-end holidays.

September 28, 2005

Beat until foamy: 

2 egg whites

Slowly add and beat until thick:

10 ounces granulated white sugar

2 Tablespoons lemon juice

Fold in:  10 ounces of ground walnuts (or pecans)

Add to make mixture stick together:

Dry bread crumbs (about 5 ounces)

Form into logs (I use a small cookie dough scoop and keep my hands damp to minimize the amount of mixture that clings to my hands.  Place on a greased cooking sheet (or use cooking parchment), and flatten, slightly.  Bake for approximately 15 minutes @ 350 degrees Fahrenheit--until firm, but not browned.  Age for two weeks before serving--if that's possible.  Makes approximately 4 dozen cookies.  Store in a sealed container so that they don't dry out.  Restore moisture with a cut apple or damp, fired clay disk (as for restoring moisture to hardened brown sugar.)

This is another recipe from my beloved late mother-in-law who was born in Serbia (Yugoslavia).  These cookies are a "must" for the year-end holidays.