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By The GrandmothersThese two recipes are from my German Great Grandmother Amanda Augusta Schaberg, who lived in St. Charles, Missouri. She passed them on to my Grandmother Margaret Catherine Schaberg Palmer, who passed them on to me.--Kimberly
Haselnuss Halbmond (Hazelnut Halfmoons)
5 oz. ground hazelnuts
2 c. (1/2 lb) all-purpose flour
2/3 c. (1/3 lb) granulated sugar
1/2 lb unsalted butter, at room temperature
additional granulated sugar that has been stored with a vanilla bean, for dipping the cookies after baking
Mix all ingredients together until well blended. Roll out about 3/16" thick on a floured surface. Cut out halfmoon shapes, either with a halfmoon-shaped cutter, or by using a glass and overlapping the circles (we always thought the football-shaped cookie from the middle was special). Place on an ungreased baking sheet and bake at 275º until firm and just golden; this will take as long as 30 to 40 minutes or more, but watch closely, as they burn easily. While hot, dip in vanilla sugar. Makes about 6 dozen, depending on the size of your cutter.
Hazelnut Cakes
Grind in a nutgrinder 1 lb. hazelnut meats. Sift 2 3/4 cups brown sugar. Whip until stiff 6 egg whites and 1/8 tsp. salt. Add the sugar gradually, whip constantly. Add 1 tsp. vanilla. Fold in the ground nuts. Shape the batter lightly into 1-inch balls and roll in granulated sugar. Bake them on a greased tin in a moderate oven 325ºF. Makes 60 cookies.