John and Anne Patterson from Baltimore, Md., share their recipe for Czechoslovakian Moon Cookies, writing: "This is a gift of thanks for generosity from Jaraslava (Jerri) Pouska to the family of origin of John Patterson and his wife, Anne, and their own family, his students, their friends of the heart, their family of choice, and now all those who listen and hear that this is a way to extend the gift of thanks for generosity."
We hope that you can honor the Pattersons' request that those who make these Czechoslovakian Moon Cookies do so with one purpose in mind — to give them to others as a token of generosity and thanks.
6 oz. chocolate bits
1/2 cup English walnuts
3/4 cup of butter
7/8 cup of sugar
Grind to a powder the 6 oz. chocolate bits and 1/2 cup English walnuts, then set aside.
Beat stiff and set aside 4 egg whites. Cream together 3/4 cup of butter and 7/8 cup of sugar. Add 4 egg yolks. Add nuts and chocolate powder. Add egg whites. Stir in lightly 1 3/8 cup flour. Spread 1/4 to 1/2-inch thick in a well-greased pan (10 inch x 15 inch). Bake at 350 degrees until lightly browned (10-15 minutes or when a toothpick comes out clean).
Spread frosting on cookies while still warm (so it soaks in a bit, but glazes the cookie sheet), then, when cooled completely, cut into crescent moon shapes with a small glass or cookie cutter, perhaps starting each row (if cutting with a glass) with a full moon.
Cream 2 tablespoons butter
1/2 lb. 4X sugar
Flavor with droplets (to taste) of almond or vanilla extract or Stroh Rum from Austria. If necessary, make creamy but not runny with teaspoons of milk, if needed.
Present in a tin in layers with a full moon in the center and crescent moons
in a circular fan surrounding it, or present as one layer on a serving plate.