*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 35   Preparation Time :0:00
 Categories    : Holiday                          Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TORTE PASTRY-----
   10 1/2   oz           Unsalted butter, melted
    1 2/3   c            Confectioners' sugar
    2       lg           Eggs
    3 3/4   c            Flour, sifted
                         -----LEMON CREAM-----
    3                    Eggs
    1 2/3   c            Sugar
   11       oz           Unsalted butter, softened
    3                    Lemons, juiced and zests
   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
                         -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.
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