• 3 spoons, or 1/9 lb, * butter
  • 2 eggs
  • 6 spoons cream
  • (lemon zest, or cinnamon, or almonds)
  • lb, or ¼ glass, sugar
  • glasses flour
  • 1 spoon cream
  • 1 spoon sugar and cinnamon
  • (½ glass each almonds and currants)


Beat 3 spoons clarified butter until white. While continuing to beat, add 1 egg, 1 egg yolk, 6 spoons cream, 4 pieces sugar, glasses flour, and, if desired, a little cinnamon or lemon zest. Set aside in a cold place. Roll out the dough to the thickness of the blunt side of a knife and transfer to a buttered baking sheet. Cut, or more exactly, mark rectangles on the dough with a knife and paint them with 1 egg yolk beaten with 1 spoon cream. Sprinkle with finely chopped almonds and currants that have been scalded with boiling water and dried. Take the sheet of pastry directly from the cold and set it in a hot oven to bake briefly, just enough to brown and dry out slightly. Let the pastry cool, then break it carefully along the marked lines.

Or roll out the dough, cut into various shapes, place on a buttered baking sheet, and paint with cream beaten with an egg yolk. Transfer from the cold directly into a hot oven for a short time to brown the cookies and dry them out slightly. Sprinkle with sugar and cinnamon. Yields 24 pieces.

*According to Molokhovets’ own Table of Weights and Measures, 1 spoon butter equaled ⅛ lb.