Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: 1993 2nd Place: Mozart Cookies

  3. Categories: Cookies, Holiday

  4. Yield: 30 servings

  5. 3 c All-purpose flour

  6. 1/2 c Granulated sugar

  7. 2 Egg yolks, beaten

  8. 1 tb Pure vanilla extract

  9. 1/2 ts Salt

  10. Grated rind of 1 lemon

  11. 1 c Unsalted butter, softened

  12. Mmmmm--

  13. --filling-- -- € --

  14. 12 oz Apricot preserves

  15. 1 tb Fresh lemon juice

  16. 1 tb Rum

  17. Confectioners' sugar

  18. 1 1/4 hours Cooking time:

  19. 10 to 12 minutes

  20. 1. Sift flour into a large mixing bowl and make an indentation or well in the center of the flour. Add the sugar, egg yolks, vanilla,

  21. salt and lemon rind to the well. Mix the ingredients in the well

  22. together with the flour. Then cut in the butter using a pastry cutter

  23. or two sharp knives. At this point the dough will resemble coarse

  24. crumbs. Turn the dough out onto a work surface and knead it with your

  25. hands until smooth and firm. Divide dough in half and shape into two

  26. balls.

  27. 2. Wrap tightly in plastic. Refrigerate until firm enough to roll

  28. out, about 1 hour.

  29. 3. Meanwhile, heat the apricot preserves over low heat, stirring

  30. constantly. Stir in lemon juice and rum. Let cool.

  31. 4. Heat oven to 325 degrees. Place the chilled dough on a lightly

  32. floured surface or between two sheets of floured wax paper. Roll out

  33. with a floured rolling pin to about 1/4-inch thickness. Cut out

  34. circles of dough about 2 inches in diameter. Place half of the

  35. circles onto greased or non-stick cookie sheets. Cut the other half

  36. of the circles again with a small shot glass or cookie cutter to form

  37. a ring shape. (Make an equal amount of rings to circles.) Place the

  38. 10 to

  39. minutes. Cool a little on the cookie sheets.

  40. 5. To assemble, brush the still-warm circles with the cooled apricot

  41. mixture. Place one ring on top of each circle and press gently (they

  42. break easily) to secure. Spoon a small dollop of the apricot mixture

  43. into the center of the cookies. Sprinkle with confectioners' sugar.

  44. Cool. Store in a tightly closed tin.

  45. Infused with bits of lemon and pure vanilla and filled with apricot

  46. preserves and rum, the buttery rounds brought second-place honors to

  47. their baker, German-born Anne Kroemer of Chicago. Anne uses a wine

  48. glass and a smaller schnapps glass to cut out these cookies. We've

  49. made them slightly smaller by using round cookie cutters; biscuit

  50. cutters work as well. from the Chicago Tribune sixth annual Food

  51. Guide Holiday Cookie Contest December 2, 1993 --


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