A Christmas Cookie
Re-roll dough scraps, cut and glaze as
Removed before glaze starts to brown.
Cool on wire racks. Store in covered
cookie tins for two weeks.
2-3 cups ground unblanched almonds
1-2 Tablespoons ground cinnamon
4 cups sifted powdered sugar
4 egg whites
dash of salt
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
Combine 2 cups of the ground almonds
with cinnamon in mixing bowl, set aside.
In a separate bowl, use a mixer to beat
egg whites and salt until frothy.
Gradually add powdered sugar while
beating; beat mixture 5 more minutes.
Blend remaining egg white batter into
almond mixture; add lemon juice and
Knead dough by hand and let dough rest
at least 10 minutes.
Dust a pastry board with powdered
Gently press dough onto pastry board
with your :fingers until 1/3 inch thick.
(Dough will be sticky, add more ground
almonds as needed.)
Carefully cut the dough with a 3 inch
star shaped cookie cutter and place on
Brush each star with egg white glaze.
In a preheated oven at 275 degrees F,
bake 20 minutes on greased cookie
4 tart green apples (Granny Smith)
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/4 cup honey
4 Tablespoons butter
Hollow out the apples by removing the
core, making a well, but not removing
Mix all ingredients together in a bowl to
create the filling.
Place the apples in a shallow baking pan.
. Stuff the apples with the filling.
Bake apples at 350 degrees F for 30 to
40 minutes, until apples are tender.
Serve hot with vanilla ice cream.
(I borrowed these recipes from Sharon White's Warenburg Newsletter. They just looked too good to pass up!)