Thursday, July 26, 2012



1/2 cup unsalted butter
1/2 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 1/2 teaspoons baking soda
2 cups apricot jam, pureed

1 cup heavy cream
16 ounces fine quality semisweet or bittersweet chocolate, chopped fine

Make the torte: In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil. In a bowl with an electric mixer beat together the sugar, flour, and cocoa powder for 30 seconds, until the mixture is combined well.  Add the butter mixture in a stream, beating, and beat in the eggs, buttermilk, the vanilla and baking soda. Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean.  Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely.   With a long serrated knife carefully cut the torte horizontally into 3 even layers.   Invert the top layer onto a small rack and spread it with about 2/3 cup of the jam.   Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer.  Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.

Make the glaze: In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it.  Stir the mixture until the chocolate is melted and it forms a smooth glaze.  Let it cool until it is lukewarm and thickened but still pourable.

Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly.  Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream.

Notes:  I have made this recipe several times.  It is easier to make two layers instead of three.  I find that the amount of glaze (icing) produced is in excess of what the cake requires (you could ice two cake with it).  I have trouble getting the glaze to look smooth and even like Mom’s cakes.  Some cookbooks might have more specific instructions on how to do this.  Sachertorte is a famous cake that dates back to 1832 in Austria.  It is still made and served at Hotel Sacher in Vienna and the original recipe is closely guarded.

Sunday, July 22, 2012

Poppyseed Stollen (Mohn Stollen)


  • For the Fondant (sugar glaze)
  • 1 1/2 cups water
  • 1/2 teaspoon cream of tartar
  • 4 1/2 cups white sugar 
  • 2 tablespoons lemon juice
  • For the Sponge:
  • 3/4 cup milk, room temperature, divided
  • 1 1/2 (0.6 ounce) cakes cake yeast
  • 1 teaspoon white sugar
  • 1 cup unbleached flour
  • For the Dough:
  • 3 cups unbleached flour
  • 1/4 cup white sugar
  • 1 pinch salt
  • 2 eggs, room temperature
  • zest from 1 lemon
  • 3/4 cup unsalted butter, room temperature and cut into chunks
  • 1/2 cup ground almonds
  • For the Filling:
  • 3/4 cup milk
  • 3 tablespoons unsalted butter, at room temperature
  • 1/3 cup white sugar
  • 2 1/2 cups poppy seeds
  • 1 1/2 teaspoons lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1 egg, room temperature


1.                    First, make the fondant. It needs to be refrigerated overnight before using. To make the fondant, you'll need a marble slab or a baking sheet and an offset spatula to fold the candy. If you're using a baking sheet, rinse it with water, leaving a few drops on the pan.

2.                    Dissolve the cream of tarter in the water in a heavy-bottomed saucepan. Add the sugar and bring the mixture to a boil over medium-high heat. Swirl the pan occasionally to help dissolve the sugar. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3.                    Immediately pour the candy onto the baking sheet or marble slab and let cool for 10 minutes. Use a spatula to vigorously knead the candy, folding it over itself. Knead until it begins to look cloudy, 5 to 10 minutes; allow it to cool. Transfer the fondant to a heatproof bowl or the top of a double boiler. Refrigerate overnight.

4.                    To make the sponge, dissolve the yeast and 1 teaspoon sugar in 1/4 cup of the room-temperature milk. Pour the remaining 1/2 cup milk into the bowl of a stand mixer. Add 1 cup of flour and the yeast mixture. Mix with a fork to combine. Cover the bowl with a towel and allow to rest until bubbly, 10 to 15 minutes.

5.                    Stir the remaining 3 cups of flour, 1/4 cup sugar, salt, room-temperature eggs, and zest from 1 lemon into the sponge. Use the dough hook to mix the dough on the lowest setting. Mix the dough for about 5 minutes, occasionally scraping the dough off of the hook and down the sides of the bowl.

6.                    Increase the speed to medium-low and add the softened butter 1 tablespoon at a time until fully incorporated. Allow the dough to mix for an additional 5 minutes, scraping the dough down as needed. Add the ground almonds and turn the mixer on for 1 or 2 turns, mixing just until incorporated. Transfer the dough to a lightly floured work surface and shape it into a ball. Place the ball in an oiled mixing bowl and cover with plastic wrap and a kitchen towel and let it rise until doubled, 1 1/2 to 2 hours.

7.                    While the dough is rising, prepare the filling. Heat the milk in a heavy 4-quart saucepan until it begins to boil; stir in the butter and sugar. Remove the pan from the heat and add the poppyseeds, 1 1/2 teaspoons of lemon zest, and the cinnamon. Let the mixture stand for 30 minutes to soften the poppyseeds. When the mixture is cool, whisk in the egg.

8.                    Punch down the dough and roll it out into a 10 1/2- by 16-inch rectangle. Spread the filling evenly over the dough, leaving a 1-inch margin on all sides. Roll the dough up into a log, starting with the long side, and pinch the edges together to form a seam. Place the loaf, seam-side down, on a parchment-lined baking sheet. Cover it with greased plastic wrap or a well-floured kitchen towel and allow it to rise for an additional 30 to 40 minutes.

9.                    Preheat an oven to 400 degrees F.

10.                 Bake the stollen until golden brown on the bottom of the loaf, about 40 minutes. Let the bread cool completely before glazing.

11.                 To glaze the bread, add the lemon juice to the fondant. Place the bowl over a pan of simmering water, stirring frequently with a rubber spatula until soft and glossy. Pour the fondant over the stollen and allow it to cool before slicing.

  • Cook's Note:
  • You will need about half a pound of poppyseeds for the filling (2 1/2 cups).
  • Editor's Notes:
  • Making fondant uses a technique similar to tempering chocolate: crystals develop as you fold it over itself while it cools. You'll need an offset spatula or a putty knife to knead the fondant. Reheat fondant in a double boiler just until fluid; if it gets too hot, it will lose its lustrous shine. If you'd rather skip the fondant topping, you can brush the stollen with melted butter and roll it in powdered sugar to coat it instead.
  • You may substitute 1 1/2 envelopes (3 1/2 teaspoons) of active dry yeast in place of the cake yeast. Proof dry yeast in the milk before mixing the sponge.

Notes from Helga:  This is another recipe that was posted on an internet site.  I remember Mom serving this a few times for special guests.  It goes well with coffee and cream.  At my tender young age, my taste buds were a bit overwhelmed by the large amount of poppyseeds.  They are definitely an acquired taste.  Clearly, this recipe is labor intensive as well.



  • 8 cups beef broth
  • 1 pound slice of meaty bone-in beef shank
  • 1 large onion, peeled, quartered
  • 4 large beets, peeled, chopped
  • 4 carrots, peeled, chopped
  • 1 large russet potato, peeled, cut into 1/2-inch cubes
  • 2 cups thinly sliced cabbage
  • 3/4 cup chopped fresh dill
  • 3 Tbsp red wine vinegar
  • 1 cup sour cream
  • Salt and pepper to taste


1. Bring 4 cups of the beef broth, the beef shank, and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes.

2. Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

3. Spoon fat from top of chilled broth and discard. Add remaining 4 cups broth, beets, carrots, and potato; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

4. Stir in meat, cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes.  Season to taste with salt and pepper.  Stir in vinegar.

5. Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.

Note:  Mom made Borscht frequently, using vegetables from her garden.  She also canned some to have in winter.  This recipe looks close to what she made, but may be a

Apfelpfannkuchen (Apple Pancakes)

Apfelpfannkuchen (Apple Pancakes)


    • 2/3 cup flour, unbleached,unsifted
    • 2 teaspoons sugar
    • 1/4 teaspoon salt
    • 4 large eggs, beaten
    • 1/2 cup milk
    • 2 cups apples, peeled and sliced
    • 3/4 cup butter
    • 2 tablespoons sugar
    • 1/4 teaspoon cinnamon


  1. Sift together the flour, sugar, and the salt.
  2. Beat eggs and milk together.
  3. Gradually add flour mixture; beat until smooth.
  4. Saute apples in 1/4 c of butter until tender.
  5. Mix sugar and the cinnamon together.
  6. Toss with apples.
  7. Melt 2 T butter in a deep frypan.
  8. Pour in the batter to a depth of about 1/4-inch.
  9. When set, place 1/4 of the apples on top; cover with more batter.
  10. Fry pancake until lightly browned on both sides.
  11. Keep warm.
  12. Repeat the procedure 3 times, until all batter and apples are used.
  13. Serve immediately.

Note:  Although it’s not low-fat, this is a light meal we would have in the evening, often on a Sunday, when we had eaten a heavy meal at noon-time.


Farmer's Breakfast - omelet with bacon, onions, potatoes

6 slices bacon
1 tablespoon butter
1 onion, chopped
4 potatoes, cooked and finely diced
6 eggs
1/2 teaspoon salt
freshly ground black pepper
1/4 cup milk


 In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and saute' the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.

Notes: We would often have Farmer’s Breakfast for lunch.  Mom usually made it with ham instead of bacon.  It is actually a meal that can be modified to incorporate leftovers, so it is a little different every time it is prepared.

Vanilla Pudding from Scratch

Vanilla Pudding from Scratch


    • 1 egg yolk
    • 2 ½ to 3 tablespoons cornstarch
    • 2 tablespoon sugar (or to taste)
    • 1 cup milk
    • 1 teaspoon vanilla extract
    • 1/2 cup whipping cream, well chilled


  1. Note: Measure the cornstarch out of its box without sifting, leveling the spoons on the side of the box. Lower amount of starch will make a creamy soft pudding, larger amount a firmer pudding.
  2. In a small pot whisk together egg yolk, 3 T. of the milk, sugar, cornstarch and vanilla until smooth.  Use a wire whisk to do so. Add rest of the milk, stir until smooth.
  3. Put egg milk mixture over medium heat and, stirring constantly, bring to a boil, remove from heat at once and let cool. Stir frequently while the pudding is cooling to avoid a skin forming.
  4. Whip cream until stiff.
  5. When the pudding is cold fold the whipped cream in with a rubber spatula. Fill in individual serving bowls, layer with fruit salad if you like or serve with a sauce. Will keep in the fridge for 12 hours or more. 

Note:  This recipe may be close to the vanilla pudding Mom used to make.  I’m not sure about the whipped cream.  She put it all into a large serving bowl rather than individual cups.  She usually served it in the wintertime with raspberries from the garden or cherries from the tree that had been picked, prepared, and frozen.

Thursday, July 19, 2012

Frikadellen (German Meat Patties)


1 Brötchen or you may substitute it with 2 slices of white bread
2 onions
1 pound of hamburger meat
1 egg
salt, pepper, paprika to taste
2 ounces of fat or oil


Soak the roll or bread in cold water. Peel the onion and dice it fine. Squeeze out the bread and add it along with the onion to the hamburger meat. Add the egg, season with the spices to taste. With wet hands form meat patties. Heat the oil or fat and fry the meat patties from both sides, about 10 minutes or until meat is done.

Note:  Eat with or without bun.  This is essentially a hamburger.

Rachel's Gingerbread House 2010

Butterkuchen (Buttercake)

Butterkuchen (Buttercake)


  • 2 (.25 ounce) packages dry yeast
  • 1/2 cup water
  • 3/4 cup milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/2 cup butter
  • 4 cups all-purpose flour
  • 3 eggs
  • 1/2 cup butter
  • 1 cup white sugar
  • 1/2 teaspoon ground cinnamon


1.                    Butter a cookie sheet (with rim) and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.

2.                    In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended.  Cover with plastic wrap and allow to rise in a warm place for 45 minutes.  Roll out dough evenly onto buttered cookie sheet. Let rise again in warm place for 15 minutes. Meanwhile, preheat oven to 350 degrees F.

3.                    Using a fork, puncture dough in multiple places, two inches apart.  Cut butter in small pieces and position pieces over punctures.  Mix 1 cup sugar and 1/2 teaspoon cinnamon together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

Schwarzwälder Kirsch Torte

Black Forest Cherry Cake (Schwarzwälder Kirsch Torte)



    • 1 23 cups all-purpose flour
    • 23 cup cocoa powder
    • 1 ½ teaspoons baking soda
    • 1 teaspoon salt
    • ½ cup shortening
    • 1 ½ cups sugar
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 ½ cups buttermilk


    • ½ cup Kirsch
    • ½ cup unsalted butter
    • 3 cups icing sugar
    • 1 pinch salt
    • ¼ cup espresso
    • 1 ½ lbs fresh black cherries


    • 2 cups heavy whipping cream
    • ½ teaspoon vanilla
    • 18 cup Kirsch
    • 2 tablespoons dry milk
    • 2 tablespoons icing sugar


    • ½ cup shaved dark chocolate


  1. Pit most of the cherries leaving about 10 for decoration on top of the cake. Take the pitted cherries and soak them in a jar of the 1/2 cup Kirsch overnight.
  2. Preheat the oven to 350°F. Line the bottom of three 9 inch round cake pans with parchment. Sift the dry cake ingredients together. Cream the shortening and sugar. Add the eggs and vanilla and mix well. Add the dry ingredients alternately with the buttermilk and mix well. Pour evenly into the cake pans. Bake for 20 minutes or until a tooth pick comes out clean. Cool and remove the cakes. Prick the tops of the cakes with a toothpick and pour the 1/2 cup of Kirsch (that the cherries soaked in) onto the cake.
  3. In a bowl beat the butter until light and creamy. Add the icing sugar, salt and espresso and mix well. If the icing is too thick add Kirsch or cherry juice. Cut the cherries into halves. Place the base layer on top of your cake tray, spread 1/2 of the icing over one top, cover with cherries and top with another layer of cake. Spread the second half of the filling over that layer of cake, cover with cherries and top with the third layer of cake. Cover this and let sit in the fridge for a day or two to allow the Kirsch to soak into the cake and become moist.
  4. The day you're going to serve this cake prepare the icing. Whip the cream until it forms stiff peaks. Gently fold in the dry milk and icing sugar. Add the vanilla and pour in the Kirsch until it's a good consistency. If you like more icing double this recipe. Spread the icing over all of the cake. Place the fresh, intact cherries on top for decoration and cover the top with the chocolate shavings. Serve and enjoy!

Note: I have been unable to find Mom’s recipe for Black Forest Cherry Cake.  This recipe was shared by a German lady.  Mary Beck Vansyoc made it earlier this year and people in her family liked it.

Sunday, July 15, 2012

Braised Beef Rolls (Rouladen)

Makes 6 generous servings


2 ½ lb round steak, very thinly sliced
6 slices bacon, diced
2 large onions, minced
Salt and pepper
3 T. butter, or bacon fat
1 cup water or beef stock


The round steak should be pounded to almost paper-thinness with a mallot.  Slices should then be cut into pieces 3” wide and 4” to 5“ long.  They may be more or less oval to rectangular in shape.  There should be approximately 12 to 16 strips from 2 ½ lbs of meat if it has been pounded thinly enough and cut as described. 

Fry the bacon slowly with the minced onion until soft but not browned.  Season one side of each meat slice with salt and pepper and spread with bacon-onion mixture.  Roll meat tightly (being careful to keep contents inside) and tie with kitchen string or secure with toothpicks. 

Dredge each beef roll in flour.  Heat butter or fat in a shallow wide fireproof casserole dish or heavy skillet with a tight fitting lid.  (A Dutch oven could be used.)   When fat is hot, brown beef rolls lightly, a few at a time, turning so they are seared on all sides.  Add water or stock.  Cover, bring to a boil, reduce heat and simmer very slowly but steadily 1 to 1 ½ hours, or until beef rolls are tender.  Add liquid if necessary as meat cooks.

Remove rolls to a heated platter.  Use the remaining sauce to make gravy.


  1. Dice 3-4 dill pickles and add to filling.
  2. Add paprika to seasoning.
  3. Spread a thin layer of yellow mustard on each beef slice prior to filling and rolling.
  4. Add carrots and onion to the skillet or dish and cook along with the rolls.
  5. Instead of 1 cup water, use ½ cup water and ½ cup red wine.
  6. Make the gravy with ½ cup sour cream and 1-2 T. tomato puree, or make a more traditional gravy with flour.

Notes:  Rouladen go well with Rotkohl and potatoes, or dumplings.  Mom would often serve them for Christmas Day dinner.

Red Cabbage II (Rotkohl)

Red Cabbage  (Rotkohl)


  • 1 medium head red cabbage, cored and sliced
  • 2 large tart apples, peeled and sliced
  • 1 medium sweet onion, sliced and separated into rings
  • 1 1/2 cups water
  • 1 cup cider vinegar
  • 1/2 cup sugar, adjust to taste
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 6 whole peppercorns
  • 2 whole allspice
  • 2 whole cloves
  • 1 bay leaf
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water


1.                    In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

2.                    Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Notes:  This is a recipe from the internet that is more of a vinegar-based Rotkohl.  Mom shredded the first three ingredients (instead of slicing) and she would have used less sugar.  She didn’t use the cheesecloth, but it seems like a good idea.

Other versions of Rotkohl include bacon, currant jelly, and other types of vinegar.  Cornstarch step is optional. Sometimes a small amount of lemon juice is added before serving.

Rotkohl goes well with beef dishes and potatoes.

Gertrude's Rotkohl (Red Cabbage)

Gertrude’s Rotkohl

Head of shredded cabbage
½ to one cup water
1 onion (chopped?)
1-2 T. vegetable oil
2 cloves
3-4 apples, peeled and quartered
Sugar and salt to taste
Bring to boil, simmer until tender

Note: This recipe came from Bobbi Heiser.  I believe the oil is to sauté the onions before mixing with the other ingredients.


Mary (Beck) Vansyoc's Black Forest Cherry Cake




2 cups flour
1 cup unsalted butter
1 8oz pkg. cream cheese


3 T. butter, melted
2 cups light brown sugar
1 tsp. vanilla
3 large eggs, beaten
1 cup chopped pecans
¼ tsp. salt


Cream flour, softened cream cheese, and butter.  Wrap in plastic and chill.  Shape into balls, about a teaspoon each.  Place balls into miniature muffin tins (greased), and press dough onto bottom and sides of cups.   Filling: stir all ingredients together in a mixing bowl until just smooth.  Fill each cup, just short of the top, with filling.  Bake at 350 degrees F for about 20 minutes.  Cool.  Pop out of tins.  Store in refrigerator.

Note:  this is an American recipe, but Mom used to make them and taught me to make them, too. A few years ago, I purchased a handy implement from Pampered Chef that smashes down the doughballs into cups.  I tend to make them at Christmastime, but they are yummy all year round!

Sunday, July 8, 2012

Cool Rise French Bread
This is a favorite that we have adopted from Omi.  She used to like to do when she would prepare fresh bread or rolls in advance.    It is very easy.  I add dough enhancer because it makes the bread a little softer and more moist, which is particularly helpful here in dry Colorado.  

5 1/2 to 6 1/2 cups flour
2 1/4 cups water
2 T margarine
2 T yeast
2 T sugar or honey
1/2 T salt

Make dough, let rise 20 minutes.  Form bread or rolls.  Refrigerate for 2 to 48 hours.  Bake at 400F for 20+ minutes.  

Sunday, July 1, 2012


Labskaus  (Corned Beef Hash)


2 oz butter
1-2 onions
11 oz corned beef
2 1/2 lb potatoes
1 c water
1 tsp salt
4 whole peppercorn (optional, could also use a bay leaf)
Eggs, prepared sunny-side up
Salt, vinegar & mustard, whole pickle; to taste


1. Cut the meat into small cubes and finely chop onions. Fry both in the butter to a golden brown.

2. Peel and cube the potatoes and boil them in the water with salt and peppercorns until they are done.

3. Mash all together and season to taste with salt, vinegar, and mustard, as desired.

4.  Serve each portion with egg laid on top.  Optional, place a pickle on the side.

Notes:  This recipe is from Northern Germany, cooked by fishermen on their boats and served with beer.   It dates back at least to 1701.  Some recipes include beets, beet juice (provides a pink color), and herring fillets.  Mom made the more basic recipe.  This was Dad’s all-time favorite food.


Kipfel  (Cookie Crescents)


·                         1 cup (2 sticks) unsalted butter or margarine, softened

·                         1 cup (8 ounces) cream cheese, softened

·                         1 tablespoon sour cream

·                         1/2 teaspoon salt

·                         2 tablespoons sugar (optional)

·                         1 teaspoon vanilla or almond extract (optional)

·                         2 cups (10 ounces) all-purpose flour, sifted

·                         Powdered sugar, topping

·                         1 cup jam, such as apricot or raspberry


1. To make the dough: In a large bowl, beat together the butter, cream cheese, and sour cream until light and fluffy, about 5 minutes. Add the salt and, if using, sugar and vanilla. Gradually beat in the flour. Divide the dough into 4 equal pieces, form into balls, flatten into 1-inch-thick rounds, wrap in plastic wrap, and refrigerate for at least 6 hours or overnight.
2. Preheat the oven to 375 degrees F.

3. Let the dough stand at room temperature until malleable. On a lightly floured surface, roll out each dough piece to a 1/8-inch-thick round, about 9 inches in diameter. Brush with jam, leaving a 1/2-inch border around the edge.

4. Cut each round into equal wedges—12 for medium cookies, 8 for large cookies, or 16 for small cookies. Starting from the wide end, roll up the wedges toward the point and gently bend to form a crescent.

5. Place the crescents on  ungreased baking sheets, pointed side down, 1 inch apart.

6. Bake until golden, 20 to 25 minutes. Let the cookies stand until firm, about 1 minute, then transfer to a wire rack and let cool completely. When cool, roll in powdered sugar.  Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.  Makes 32 large, 48 medium, or 64 small cookies.

Note: This recipe is very close to the one Mom gave me (can’t find it).  I have made them a few times.  I only used three ingredients for the dough: cream cheese, flour, and butter.  I used Nutella to fill some of the cookies.  They were well received at the clinic Christmas party.