Half Moon Cookies
|Hard boiled egg yolks||3|
|Sugar||10 Tablespoon, divided (1/2 Cup Plus 2 Tablespoon)|
|Ground cloves||1⁄4 Teaspoon|
|Lemon rind||1 , grated|
|Flour||1 1⁄2 Cup (24 tbs) (Enough To Make A Medium Dough, Stiff, But Moist Enough To Roll Out Without Cracking)|
|Ground walnuts||1 1⁄2 Cup (24 tbs)|
1. Heat oven to 350°. In a bowl, mash the egg yolks into fine crumbs. Add butter, 1/2 cup sugar, 1 fresh whole egg, cloves, and lemon rind. Mix well. Start adding flour slowly until the dough becomes firm (hard enough that when you cut the cookies you can handle them).
2. Add 2 tablespoons sugar to ground walnuts. Set aside. In a separate bowl, beat 1 egg. Set aside. Split dough into three parts, work with one ball and put others in fridge, covered.
3. On a floured surface, roll out the dough to a 1/4-inch thick. Using the edge of a drinking glass, cut out quarter-moon shapes. One by one, turn each cookie upside down and dip the top of the cookie first in the beaten egg and then in the walnut mixture. Arrange in pan Bake for about 15 minutes, until golden brown.