Memorable Quotes:

“A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect.” — Fernand Point

Kris Kringles

A classic family cookie with bright orange and lemon zest, a delicate buttery crumb, and a coating of finely chopped walnuts. Each cookie is finished with a colorful candied cherry in the center.

Kris Kringles


Yield: 18 cookies
Prep Time: About 20 minutes, plus chilling
Bake Time: About 20 minutes

Ingredients:

  • ¼ cup shortening
  • ¼ cup butter, softened
  • ¼ cup granulated sugar
  • 1 teaspoon lemon juice
  • 1 large egg yolk, beaten
  • 1 tablespoon grated orange zest
  • 1 teaspoon grated lemon zest
  • 1 cup cake flour
  • ⅛ teaspoon salt
  • 1 large egg white, lightly beaten
  • ½ cup finely chopped walnuts
  • 9 candied cherries, halved

Instructions:

  1. In a mixing bowl, thoroughly cream together the shortening, butter and sugar until light and well combined.
  2. Add the beaten egg yolk, orange zest, lemon zest and lemon juice. Beat thoroughly.
  3. Stir in the cake flour and salt until a soft dough forms.
  4. Cover and refrigerate the dough until firm enough to handle.
  5. Preheat the oven to 325°F.
  6. Shape the chilled dough into small balls, approximately ½ inch in diameter.
  7. Dip each ball lightly in the beaten egg white and then roll in the finely chopped walnuts.
  8. Arrange the cookies on a baking sheet.
  9. Press half of a candied cherry into the center of each cookie.
  10. Bake at 325°F for about 20 minutes, or until the cookies are set and very lightly golden.
  11. Transfer to a wire rack to cool completely.

Tip: Mom's note says she doubles the recipe, which makes about 36 cookies. That's probably worth preserving in the blog recipe—those little handwritten notes are part of what makes a family recipe collection special.

Source: Mom’s Recipe