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Make a paste by working three-fourths pound of butter into one pound of
flour, with three-fourths pound of light brown sugar, one egg, one
teaspoon of cinnamon, and a pinch of salt.

Next mix one-half pound of finely chopped citron peel with one-half
pound of ground almonds, and three ounces of butter. Then flavor with
one-half teaspoon of vanilla and bind with the yolks of two eggs.

Roll out the dough and divide into two parts. Place one-half on a
well-buttered flat pan and spread the mixture over it and cover with the
other half of the paste. Brush with beaten egg, sprinkle with poppy seed
and bake in a moderately quick oven for one-half hour. When done let
cool and then cut into square or oblong pieces.

The butter cakes may be made of one layer of dough sprinkled with citron
and almonds and some poppy seed.

SUGAR COOKIES

In a mixing bowl put a cup of sweet butter and two cups of granulated
sugar; beat these ingredients to a cream, then add three eggs, grated
lemon rind, and four tablespoons of brandy. Beat the added ingredients
thoroughly with the others till the mixture is smooth and creamy. Sift
three cups of flour in a big bowl with a teaspoon of salt and three
teaspoons of baking-powder; stir this a little at a time in the bowl
with the other ingredients, until the mixture is a light dough, just
stiff enough to roll out. If there is not enough flour, sift more in to
make the dough the desired stiffness; then dust the pastry board well
with flour, put part of the dough on the board, toss it lightly with
your hands from side to side till the dough is covered with flour. Then
dust the rolling-pin well with flour and roll the dough very thin; cut
it in shapes with a cookie cutter, lift each cookie up carefully with a
pancake turner, slip them quickly in a big baking-pan, the inside of
which has been well rubbed with flour, and bake them in a moderate oven
till light brown.

Just a moment before taking the pan out of the oven sprinkle the surface
of the cookies lightly with granulated sugar. When a little cool take
the cookies out of the pan with the pancake turner and lay them on a big
platter. When they are cold put the cookies in a stone crock.

It is a good plan to have two or three baking-pans so, while one panful
is baking, another may be filled and be ready to put in the oven when
the other is removed. Only put enough dough on the pastry board at a
time to roll out nicely on i