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don't break it

Christmas recipes

Posted by anita_margarita on 2005.11.13 at 18:49
Current Mood: hungryhungry
Current Music: Manhattan Transfer - Snowfall
My mother always made these cookies at Christmastime...which is surprising, considering she was an athiest. Anyway, the only thing Christmassy about them is the name, and the look, sort of. This is from a recipe flier that was inside a bag of Sperry flour, probably from the 1950's. I still have it, Scotch taped together and yellowed.

JELLY SNOW TOPS
1/2 cup butter (you can use part shortening if you wish)
1/4 cup brown sugar(firmly packed)
1 egg yolk
1/4 tsp salt

Cream together until light and fluffy.
Add:
1 cup flour
1/2 cup nuts, very finely chopped

Mix together until thoroughly blended and a moderately stiff cookie dough is formed. Roll into balls, using about 1 Tablespoon dough for each cookie. Place 2 inches apart on ungreased cookie sheet. Using your fingertip, make a depression in each cookie and fill with 1/2 teaspoon firm jelly (apple or currant is good, but choose what you like).

Beat until stiff:
1 egg white
and gradually add
1/4 cup granulated sugar,

making a stiff meringue. Drop a spoonful over each cookie, making sure the meringue entirely covers the jelly (otherwise it will bubble over and run onto the pan and burn).

Bake in 300 over for 30 minutes, until cookies are just golden brown. Cool thoroughly (the jelly gets very hot inside).

This looks more complicated than it is and is kind of festive-looking.

The only other thing I remember we always had at Christmas was Waldorf Salad - who knows why? I guess my mother liked it. It still has Christmas associations for me.

3 shiny red crisp apples
3 or 4 celery stalks, leaves removed
1 cup walnuts (use the cheaper pieces - halves not necessary)
mayonnaise

Do not peel the apples; core them and dice into 1/2" pieces; coat with a little lemon juice, if necessary, to keep from browning. Slice the celery thin and add to apples along with walnuts. Mix in mayonnaise to coat. Refrigerate until serving time.

I now sometimes add a spoonful of horseradish (sounds weird but it's good) or some crumbled blue cheese. Waldorf salad will keep about one or two days.

Comments:


(Anonymous) at 2010-12-23 22:16 (UTC) (Link)
I've been looking everywhere for this recipe! My grandma use to make these. Brings back fond memories
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