| Twytat |
| Syrup: 5 lbs Sugar 1 qt. Water 1 sm. lemon Combine sugar and water, bring to a boil stirring to dissolve sugar. Add lemon juice, also the rind, then let simmer until syrup falls off spoon in a stream. Remove from heat and let cool. |
| Filling: 2 lbs coarsley ground nuts. 1 C Castor Sugar |
| Dough: 5 lbs Flour, all purpose 1 Cake yeast 1 qt. Scalded milk 2 lbs Butter If dry yeast is used, dissolve in 1/2 C warm milk and decrease milk to 3 1/2 C. After milk has been scalded, add butter to milk to cool it down, when it is lukewarm, add yeast to it, then add the milk to the flour. Kneed dough about 100 times on lightly floured surface. Then place back into bowl and cover with a damp cloth and put in a warm place to rise for about 1 hour. When finger poked in dough leaves an indent, dough is ready to roll. Take part of dough and roll, about 1/8 in thick and cut into rounds w/ a glass or busicut cutter. Fill each round w/ about 1 t of nut mixture and crimp edges and prick w/ fork and then place on baking sheet. Pleace them about 1 inch apart. Bake at 350 for about 20 mins, after 10 minutes move from middle rack to top rack. Dip in sryup as you remove from tha pans, them place on a cooling rack, or in a collander to drain, then dip in powdered sugar while warm. |
| You will also need approximatly 2 Cups powdered sugar. |
| These are the most scrumptious little cookies there are! I love to fill mine with walnuts, and use brown sugar in place of the white castor, and they taste almost like a walnetto candy. I have to admit, my mom's were not my favorite, although her's sure were good, and I wouldn't have turned one down... but my Auntie Lou's were so much better! Why, I couldn't tell you, but I loved her's the best! These will come out looking like little half moons, especially after you coat them in the powdered sugar! You can fill these with almost anything, from any nut mixture you like to mincemeat, and they come out wonderful everytime. |