Lemon Cream & Nut Cookies

Directions

Torte Pastry:

In the bowl of an electric mixer fitted with a paddle, cream together butter and sugar until light.

In a small bowl, whisk 1 egg.

Pour ½ of the whisked egg into butter and sugar mixture, reserving the remaining half for another use.

Add the remaining whole egg and blend mixture well.

Remove paddle and replace with a dough hook.

Add flour, mixing thoroughly.

Form dough into a ball, wrap in waxed paper and refrigerate 2 hours.

Roll dough out to a thickness of slightly more than ⅛ inch.

Cut dough into 35 1½-inch ovals with pointed ends and place on ungreased cookie sheets.

Bake in a preheated 350℉ (180℃) oven 15 to 20 minutes, or until cookies are a light caramel color.

Lemon Cream:

In a small saucepan over medium-high heat combine eggs, sugar, butter, lemon juice and lemon zest.

Bring mixture to a goil, stirring continually with a wooden spoon.

Boil gently for 30 seconds.

Transfer mixture to a bowl, cover and chill thoroughly.

Assemble:

Spread each cookie with 1 heaping tablespoon of lemon cream and top with 2 prun halves, 2 almonds, 2 hazelnuts, 2 walnut halves, 7 raisins and 2 pieces candied orange peel.