How to Make a Form Cookie
1 1/2 cups sifted all-purpose flour
1/4 tsp cinnamon
1/4 tsp cloves
1 cup sifted confectioners' sugar
1/4 tsp salt
1 cup pecans, walnuts or filberts
(first measured and then put through fine nut grater)
2/3 cup butter, medium consistency
grated rind of half small lemon
Sift dry ingredients together several times. Pour onto a pastry cloth or board, add grated nuts and lemon rind. Mix, then add the medium butter and blend in with fingers, forming a moist dough. If dough appears too dry, add another tablespoon soft butter and blend well.
Break off small pieces of dough and press into any style lightly greased small molds, spreading with damp fingers as thin as possible, since dough expands in baking. Place them on a baking sheet and bake at 375' F for about 10 minutes for small molds, and 10 to 15 minutes for medium size, watching closely toward end, for they burn rapidly.
Remove from oven, let stand several minutes, then release from molds. When they are cold, sprinkle with sifted confectioners' sugar. Fill as desired.
Prepare basic dough and bake in desired size molds. When they are cold, fill with a heavy chocolate or lemon custard. Spread top smoothly and decorate with a scroll or rosette of buttercream icing.
Fill baked (small) tarts with gooseberry jam, or other jams. Dough may be thicker for these tartlets, in this case, bake longer. Sprinkle center only with finely chopped or ground pistachio or other nuts, or cover edges with nuts. Very unusual and delectable.