Les mendiants (lemon cream & nut cookies)

Yield: 35 Servings MM

Ingredients:

10 1/2 oz Unsalted butter melted
1 2/3 c Confectioners' sugar
2 lg Eggs
3 3/4 c Flour sifted MMMMM------------------------LEMON CREAM-----------------------------
3 Eggs
1 2/3 c Sugar
11 oz Unsalted butter softened
3 Lemons juiced and zests -grated MMMMM--------------------------TOPPING-------------------------------
35 Prunes pitted and halved
3 oz Whole almonds toasted
3 oz Hazelnuts toasted
6 oz Walnut halves
6 oz Raisins soaked in rum until -plump and drained
70 1-inch pieces candied

Instructions:

-orange peel The colors the fruits used in the cookies suggest those of the robes forn by the four ordres mendiants monastic orders that originally lived on charity -- the Augustinians Carmelites Dominicans and Franciscans. 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 1/2 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 1/8 inch. Cut dough into 35 1 1/2-inch ovals with pointed ends and place on ungreased cookie sheets. Bake in a preheated 350F 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. Makes approximately 35 cookies.