Saturday, December 9, 2017

A New Robe and a Family Favorite Cookie Recipe

 The Robe

I did it! I rarely sew for myself, but I actually found the time to sew a new robe. Lovely, soft, warm flannel in beautiful turquoise blue. It's roomy and warm with enough length and  fullness to wrap around my ankles at night.

It's hard to see the details with the light behind me. 


A better photo in a shorter mirror.
 The Recipe

I only bake these little morsels of delicate yumminess for very special occasions.  They are far too rich for everyday nibbling. Crunchy nuts and sweet fruit preserves contrast beautifully with a melt-in-your-mouth, buttery cookie base. It's hard to eat only one.

Jelly Filled Swedish Butter Cookies

Half are filled with sour cherry preserves, half with fig preserves.

  • 1 c. butter
  • 1/2 c. sugar
  • 1 egg, separated plus the white of a second egg
  • 1 T. cream
  • 1 t. vanilla 
  • 2 c. sifted flour
  • 1/2 t. baking powder
  • 1/2 c. chopped pecans or walnuts 

  1. Heat oven to 350ยบ F. 
  2. Cream the butter and sugar until light and fluffy. 
  3. Add the egg yolk, cream, and vanilla. Mix well
  4. Sift the flour and baking powder together. Stir into the butter mixture until smooth.
  5. Beat both egg whites lightly with a fork.
  6. Form dough into small balls, about 1" in diameter.
  7. Dip dough in the egg white, then roll in the chopped nuts.
  8. Place the balls on an ungreased cookie sheet.  (I lined the cookie sheet with parchment paper.)
  9. Make a small indentation in the center of each ball. (A finger is about the right size, but I used the rounded end of a wooden spoon.)
  10. Fill the indentations with preserves. 
  11. Bake for about 20 minutes.
  12. Allow to cool slightly on the cookie sheet before moving to a cooling rack.
  13. Handle carefully as these are very fragile when warm.
In the oven and almost baked.

YUM!!

Yikes! 
Only 16 days till Christmas! 

Still no tree, no decorations, no cards sent out and several batches of cookies yet to bake. 
I'd better get busy!