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Linzerteig Cookies
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Grandma Seigfried - “Oma” to many of us - made these cookies every year at Christmas and for weddings. If the name doesn’t look familiar, that’s because she always pronounced it Leeenza-doyk!

10 c. flour

2-1/4 lbs. soft butter (not melted)

2 lemon rinds zest grated

16 egg yolks only

3 cups sugar

Mix all ingredients in a big bowl. You can use a pastry cutter as though making pie crust, if you like. Mix until ingredients are blended and mixture can be molded in your hand. Divide mass into 3 large thick disks of dough, wrap in plastic wrap and refrigerate for 3 hours to 2 days.

When ready to bake cookies, dust counter surface with flour. Place one of the dough disks on the flour and roll out with a floured rolling pin until 1/4- to 1/3-inch thick. Cut with cookie cutters.

Using a pastry brush, brush top of each cookie with beaten egg white wash. (Egg White Wash: white of an egg beaten with half a teaspoon of water until frothy.) Sprinkle well with a mixture of ground walnuts and sugar, or colored candy sprinkles.

Place on greased cookie sheet and bake at about 325 degrees for about 10 minutes. Be careful not to burn; light tan is okay.

ALTERNATIVES!

Oma’s favorite way of making these cookies was to cut them into 3-inch squares, put a dollop of prepared fruit or nut filling (see recipes in this book) and fold two opposite corners of the dough over the filling like a blanket. Then brush with egg white wash and sprinkle on ground nuts.

You can also roll out the dough to fit in a greased baking pan, and spread your filling over the cookie dough. Then place thin strips of cut dough on top of the filling in a lattice design. When cookie dough is baked, cut into 2-inch squares. Mmmmm, good!