This recipe was given to us by one of our most loyal listeners who has shared with us for over thirty years! She has always been known as "Mary, the Hungarian lady " and she says this recipe, which has the texture of a pound cake, is authentic Hungarian. Mary, we thank you for sharing one more time. - Bob

MARY'S MOON COOKIES

1/2 lb. sweet butter
1 c. granulated sugar
1 1/2 t. baking powder, heaping
5 large eggs
1 1/2 c. pastry flour (Velvet pastry flour)
1/4 t. vanilla
grated rind of a whole lemon
pinch of salt if sweet butter is used

TOPPING:
1/2 c. ground walnuts
2 T. powdered sugar combined

Sift flour, baking powder and salt together; set aside. Separate eggs. Add a dash of salt to the whites and beat until stiff. Fold in 2 T. of powdered sugar to the whites; set aside. Beat the yolks with part of the sugar until very creamy; set aside. Cream the softened butter and the rest of the sugar until very creamy. Combine the rind, vanilla and yolks; blend well. Add the flour in 3 parts beating after each addition. Fold in the beaten whites gently with a spatula. Pour into a buttered and floured pan. Shake pan to have batter even. Sprinkle topping mixture on top. Bake at 350° for 30 minutes or until golden. While cake is still hot or warm, use a wine glass or cookie cutter to cut into 1/2 inch moon shapes. Note: The very first will be a full moon shape, all the rest should be 1/2 moon. You may cut it into a diamond shape if desired. Make sure oven is preheated and pan is prepared before starting. This recipe can be doubled and freezes well in a covered container.
October, 1993, Menu Minder