Page 126 - FLIPBOOK NEW

VIRGINIA MAZZOLA’S PUFF COOKIE PASTRY

Ingredients
1 pound butter 4 cups flour
1 egg 3/4 cup water
1/4 cup white vinegar jelly / jam

Instructions
Combine butter and flour, breaking butter into lumps. Add all remaining ingredients
and blend lightly. Dump entire mixture on to a well floured board. Mixture will

crumble but when you start to roll it with a rolling pin, it will start to take shape.
Once dough becomes manageable, you may use cookie cutters or use strips of
dough. Fill them with your favorite jam. Bake at 350 degrees until lightly browned.

JOSEPH MAZZOLA’S NUT CRESCENT COOKIE

Ingredients
1/2 pound butter 8 ounces cream cheese
2 tablespoons sugar 2 cups flour
3/4 teaspoon baking powder

FILLING: 1/2 cup almonds or walnuts

Instructions
Prepare filling ahead by grinding the nuts and raisins and then add brown sugar
together and mix. Cream butter, cream cheese and sugar and then add flour. Make
into 4 or 5 large balls. Take each ball and roll out between wax paper into circles. Cut
into 12 piece pie sections. Add filling mixture to the pie piece and roll into crescent
shape. Bake at 350 degrees until golden brown. Sprinkle with white powdered sugar.

IRENE MAZZOLA’S CINNAMON NUT JELLY COOKIE

Ingredients
1/2 pound butter 1 cup sour cream 2 cups flour
Mix together and form into three balls. Refrigerate for one hour.

FILLING FOR ONE BALL OF DOUGH
2 tablespoons brown sugar 2 tablespoon sugar
2 tablespoons apricot preserve 2 tablespoons finely chopped nuts
2 tablespoons cinnamon

Instructions
Mix filling mixture. Make little balls from the big ball and put a thumb print in and
add filling. Bake at 375 degrees until golden brown.

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