One of the Hungarian cookie molds I inherited is also the oldest. Made of copper, it is in the shape of a bundle of cut wheat. As a child I thought it was a bow, but as I got older I examined it and saw that it was a sheaf of wheat. It is at least 150 years old. The only cookie made in this mold was a flourless spice cookie called "Mushkazone". The cookie dough was firmly pushed into the floured mold and then carefully knocked out on a baking sheet. The cookies were baked in a low oven until it was firm. This cookie is very flavorful. The two spices, nutmeg and clove are not overpowering. You will like this spice combination. I make it every Christmas. The cookies should be stored in a cookie tin.

If you do not have a mold to make these cookies, you can press the dough into a pan that has been buttered and floured on the bottom.

Regards, June Meyer.

• 1 lb. of walnuts, ground well
• 1 lb. or 6 cups of bread crumbs, (make from dry French or Italian bread)
• 9 egg yolks
• 1/4 lb. of butter (1 stick). Melted
• 1 tsp. of ground clove
• 1 tsp. ground nutmeg
• 1 lb. of sugar (2 1/2 cups)

Into mixing bowl place: Ground walnuts, bread crumbs, ground clove, ground nutmeg and sugar.
Beat egg yolks with melted butter.
Mix beaten egg and butter mixture into mixing bowl ingredients with a wire pastry cutter or use Cuisinart to blend.
Firmly press the cookie mix flat into a pan that has been buttered and floured on the bottom. It will seem crumbly at first. (This recipe will make four 8 inch square pans or two 9 x 12 inch pans full).
Make the cookie mix about 1 inch thick.
With a knife or straight edged pastry board scraper, carefully cut the dough into 1 inch by 2 inch bars.
Bake in a low oven about 325 degrees until firm, about 20 - 25 minutes. It should darken in color a little.
Watch carefully. Do Not Burn!
Let bars cool in pan. After they are cooled, recut with knife and keep in cookie tin.
Makes four or five 8 inch by 8 inch square pan fulls.
This recipe can be cut in half.