MOTHER'S DELICIOUS COOKIES (MERBER KUCHEN)

These delightful cookies, a cherished recipe from the early 1900s, offer a rich and satisfying experience. The cookies feature a buttery base, infused with the subtle flavors of almonds, lemon, and cinnamon, creating a comforting treat. The recipe involves a unique process of boiling eggs and incorporating them into the dough, resulting in a tender and flavorful cookie. Perfect for any occasion, these cookies are sure to become a family favorite.

Ingredients

12 large Large eggs
1 pound Unsalted butter
1/2 pound Almonds, blanched and ground
1 Lemon
1 teaspoon Ground cinnamon
1 wineglass Brandy
1 pound Powdered sugar
1 1/2 pound All-purpose flour
1/4 pound Almonds, blanched and pounded (Quantity estimated (not specified in original recipe))

Instructions

1Place a dish of boiling water on the stove. Carefully break 10 eggs, one at a time, dropping the whites into a deep porcelain dish and setting them aside in a cool place. Place each yolk in a half shell and lay it in the boiling water until hard-boiled. Remove and let cool.
2In a large bowl, cream the butter with the powdered sugar until light and fluffy. Add the grated peel of the lemon and the ground cinnamon.
3Add half of the ground almonds, the grated hard-boiled egg yolks, and the two raw eggs to the butter mixture. Sift in the flour and add the brandy. Mix well.
4Beat the reserved egg whites until stiff. Gently fold half of the egg whites into the dough, reserving the other half. The dough should be rich and easy to handle.
5Flour a baking board well. Roll out the dough to about 1/8 inch thickness. Spread with the reserved egg whites, then sprinkle with the pounded almonds, sugar, and cinnamon. Cut with a cookie cutter.
6Preheat oven to 350°F (175°C). Grease several large baking pans. Place the cookies on the prepared pans and bake for 5-10 minutes, or until lightly golden.
7Let the cookies cool completely. Pack them away in a stone jar or tin cake box. These cookies will keep for a long time.