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AlmondRoca1

This one is found at chef-in-training.com. It’s super simple as long as you follow the directions exactly, and have a good candy thermometer. Use real butter. Weigh your brown sugar, or just buy a 1# package for this use.

1-1/2 cups coarsely chopped almonds
1 lb. light brown sugar
1 lb. butter
24 oz. milk chocolate chips (or semi-sweet)

Sprinkle 3/4 cup chopped almonds on a 18×13″ baking sheet. I put my silpat baking mat down first, and sprinkled the almonds on it. I’m unclear whether you would need to grease the baking sheet first, thus my use of the silpat instead. Set the baking sheet with almonds aside.

AlmondRoca2

In a 2-qt. saucepan bring the brown sugar and butter to a boil over medium-high heat, stirring frequently until it’s thick. Let cook until it reaches 290 degrees on a candy thermometer. Watch it carefully after 280 degrees because it goes fast after that and you don’t want to burn it. Remove from heat at 290 degrees. Pour evenly over the almond-prepared baking sheet. Let stand for a few minutes.*

AlmondRoca4

Melt chocolate chips in the microwave with a tsp. of oil or butter, if desired, to keep it smooth. Microwave in 30-second increments, stirring after each go, until it is melted and smooth. Cover the candy layer with the chocolate and then sprinkle on remaining 3/4 cup almonds.

AlmondRoca5

Once completely cooled (you can put it into a refrigerator if you cannot wait) and hardened, remove the silpat and use a knife to cut and/or break up into pieces.

It makes about 2 pounds of candy and is a great gift idea for the holidays.

*Don’t wait too long to add the chocolate layer. I did that one time and the chocolate layer would not adhere to the candy layer once it all cooled. Delicious, but messy. Add the chocolate while the candy is still very warm.

RhubarbMousseCake24

This was quite complicated and my kitchen looked like a bomb went off in it, but the end result was beautiful and delicious. The recipe can be found at epicurious.com.

To summarize, this is a flat cake, split in half horizontally, spread with jam, and placed into a larger spring-form pan. The spring-form pan is then filled with rhubarb mousse. Lastly, a glaze is poured over the top.

Cake:

1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup sugar
1 large egg, at room temperature 30 minutes
1 teaspoon vanilla
1/3 cup whole  milk

Preheat oven to 350 degrees F. Butter 9-inch cake pan and line bottom with a round of parchment paper. Butter paper, then dust pan with flour, knocking out excess.

Sift together flour, baking powder, and salt into a bowl. Beat butter and sugar together at medium-high speed until  pale and fluffy, about 2 minutes. Beat in egg and vanilla until  fluffy and combined well, about 2 minutes. Reduce speed to low and add flour mixture and milk alternately in 3 batches, beginning and ending with flour. Mix until  batter is just combined. Do not overmix.

Spread batter evenly  in pan and bake until  cake begins to pull away from sides of pan and a wooden pick or skewer inserted in center comes out clean, 20 to 25 minutes (cake will still be pale in color, not golden brown).

Cool for 10 minutes in pan on a rack, then invert onto rack and reinvert to cool completely right side up.

 

Mousse:

2 pounds rhubarb, cut into 1-inch pieces (8 cups)
1 1/2 cups sugar, divided
1/2 cup water, divided
3 teaspoons unflavored gelatin (less than 2 packages)
1 cup (8 ounces) mascarpone (I read cream cheese may be substituted) 
3/4 cup chilled heavy cream
1 teaspoon vanilla

Combine rhubarb, 1 1/4 cups sugar, and 1/4 cup water in a large heavy saucepan and cook over medium-high heat, stirring occasionally, until  rhubarb releases enough juice to almost cover rhubarb, 5 to 8 minutes. Reduce heat  and simmer mixture, stirring occasionally, until rhubarb falls apart and is reduced to about 4 cups,  25 to 30 minutes. Remove  from heat. Pour mixture into a large fine-mesh sieve set over a bowl and collect 1 cup syrup and set aside. Transfer rhubarb pulp to another bowl.

Soften gelatin in remaining 1/4 cup water 1 minute, then stir into hot rhubarb pulp until  dissolved. Set bowl inside a larger bowl of ice water and stir rhubarb mixture until  cooled  to room temperature (do not let set on ice) OR you can let it cool by itself, just stirring frequently while you’re doing the next part.

Beat together mascarpone, heavy cream, and vanilla with remaining 1/4 cup sugar until  it just holds  stiff peaks.

Fold cooled  rhubarb mixture into mascarpone mixture.

 

Assembly:

1/2 cup strawberry, rhubarb, or strawberry-rhubarb jam
Glaze

Prepare a 10″ springform pan by inverting the bottom piece so that the cake slides off easily when you’re ready to serve (the lip will be facing down). Spray with non-stick spray or lightly oil the inside of the pan.

Cut the cake in half horizontally. Center the bottom half into the prepared springform pan. Spread with jam. Place the other half of the cake onto the top. Spoon the mousse into the pan, covering all and smoothing the top. Chill, uncovered, until the mousse is set, at least 2 hours.

 

RhubarbMousseCake16.1

Glaze:

1 1/2 teaspoons unflavored gelatin
3 tablespoons water
1 cup rhubarb syrup, saved from above

Sprinkle gelatin over water in a small  heavy saucepan to soften, 1 minute. Heat gelatin over low heat  until  it has dissolved. Remove  from heat  then stir in reserved rhubarb syrup.

Pour glaze over chilled mousse, tilting pan slightly to cover it completely in an even layer. Chill, uncovered, until  glaze is set, at least 1 hour.

To serve:  Let cake stand at room temperature 30 minutes to soften slightly. Wrap a kitchen towel dampened in hot water around the side of the pan for about 15 seconds. Run the tip of a thin  knife around the edge of the pan, then gently unlock and remove sides of spring-form pan.

This makes 24 cupcakes. I have gotten such rave reviews about these that I simply must share. The components of cupcakes, filling, and frosting are from three different recipes. The cupcake recipe is one I have made many times from browneyedbaker.com. The filling is home-made seedless raspberry jam. You could buy some at the store, probably with the same effect. The frosting is based upon sallysbakingaddiction.com.

Chocolate-Cupcakes-w-Raspberry1

Cupcakes:
1 cup Guiness stout
1 cup butter
3/4 cup cocoa powder
2 cups flour
2 cups sugar
1-1/2 tsp. baking soda
3/4 tsp. salt
2 eggs
2/3 cup sour cream

Prepare cupcake tins with 24 paper liners. Preheat oven to 350 degrees. Place Guiness and butter in a saucepan and bring to a simmer over medium heat. Whisk in the cocoa powder until smooth. Remove from heat and let cool a little bit.

In a medium bowl, whisk together the dry ingredients.

In a mixer, mix together the eggs and sour cream until combined. Add the Guiness mixture and mix until combined. Slowly add the flour mixture until just mixed, then fold until it’s completely combined.

Divide the batter equally between the paper liners. Bake for 20 minutes or until a light touch and they spring back up. Let cool completely.

Once cooled, remove the centers (I used my handy cupcake corer) and dribble seedless raspberry jam into each one. Rather than throw them away, we snack on the cupcake cores. Another idea would be to use them to make small trifles. I digress. The jam should be even with the top of the cupcake.

Frosting:
3/4 cup butter, room temperature
3-1/2 cups powdered sugar
3 Tbsp. heavy cream
2 tsp. vanilla extract
Dash of salt
1/2 cup seedless raspberry jam

Beat butter until softened. Add powdered sugar, cream, vanilla, and salt. Beat until smooth. Add seedless raspberry jam and beat until well incorporated. Add powdered sugar if it’s too thin or more cream if it’s too thick.

Place into a piping bag and pipe onto the tops of the cupcakes. Like I said, I got RAVE reviews for these cupcakes. I mean for reals.

Chocolate-Cupcakes-w-Raspberry2

GF-Mocha-Cupcakes

This is a mishmash of several recipes. I am serving a family member with a wheat allergy, so gluten-free flour has solved that. I make sure to read the flour ingredients so there is no part of wheat in it. It starts with  agirldefloured‘s adaptation of Hershey’s chocolate cake. I’ve made this twice now and they are really rich cupcakes.

2 cups sugar
1-3/4 cups gluten-free flour (I used Namaste Perfect Flour Blend)
3/4 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3 eggs, slightly beaten
1 cup milk
1/2 cup canola oil
2 tsp. vanilla
1 cup hot coffee

Preheat oven to 350 degrees. Line 30 cupcake pans with paper liners.

Whisk the dry ingredients together well. Add the eggs, milk, oil, and vanilla. Whisk in the hot coffee. The batter will be runny. Evenly distribute into cupcake pans and bake until the centers bounce back when tested with finger, about 20 minutes. Let cool.

The next step is to make the mocha filling. That recipe is from myrecipes.

5 Tbsp. gluten-free flour (I used Namaste Perfect Flour Blend)

2 Tbsp. unsweetened cocoa powder

2 Tbsp. instant coffee granules

1 cup half-and-half

1 cup butter, softened

1 cup powdered sugar

1 tsp. vanilla

In a small saucepan whisk together the GF flour, cocoa powder, instant coffee and half-and-half. Over medium heat continue whisking for about 5 minutes until it is thick. Remove from heat and pour into a dish. Cover with plastic wrap, push it onto the surface so a skin does not form. Let stand for 30 minutes or until cool. I did not chill this and in retrospect I do not think it would work well if you did chill it. Stick with the directions.

Beat butter and sugar on medium speed until light and fluffy. Gradually add cooled mocha mixture, one tablespoon at a time, beating until blended after each addition. Add vanilla and beat mixture until it’s the consistency of whipped cream.

And the final piece is the coffee liqueur ganache found at myrecipes.

12-oz. bittersweet chocolate baking chips

1-1/4 cups whipping cream

1 Tbsp. butter

2 Tbsp. coffee liqueur (Kahlua)

Place chocolate in bowl. Heat whipping cream just to boiling and pour over chocolate. Stir until smooth. Stir in butter and liqueur. Let stand until spreading consistency. It took longer than 45 minutes, keep testing this.

Assembly: Remove centers from the cooled cupcakes. I used a teaspoon to dollop mocha filling into the centers. I let the cupcakes then sit for a few minutes before using a tablespoon to pour the ganache over each cupcake. It firmed up fairly quickly then.

REALLY, REALLY YUMMY!

1RhubarbKugel-Slice

I always enjoy finding interesting recipes using rhubarb. I found this one on an aggregate site called “astray recipes”. It was originally posted to EAT-L Digest by Marie Whitman in 1997. I had never tasted or made anything quite like this before. Broccoli Kugel was the extent of my kugel-making attempts prior to this. And I do love Broccoli Kugel. I’m going to estimate that this recipe makes 16 servings. I’d call it a dessert, but it would make a nice breakfast, too.

 

 

Chop rhubarb and dried cherries. Place rhubarb, dried cherries, raisins, and 1/2 cup sugar into a large saucepan. Cook over low heat, stirring constantly, until the rhubarb is soft and most of the liquid has evaporated.

7Nearlyboiling

Nearly boiling.

8WhatAreMatzos

This is what Matzos are. I had to hunt for them in my grocery store, but they were there. The recipe calls for 5 Matzos and this box has two packages of 5 Matzos each. Someone was thinking!

 

 

Crumble Matzos and cover with warm water. Soak until soft.

10Matzos+LiquidSqueeze as much excess liquid as you can. I did not have much excess.

 

 

Beat eggs, yes 9 of them!!! Add remaining 1/2 cup sugar, salt, cinnamon, nutmeg, and cardamom. Continue beating until well blended.

13Apples_ShreddedThe recipe calls for 6 Granny Smith apples. I thought it would be way too much. It wasn’t. It was just the right amount. Stir together all the ingredients and pour or scoop into a 4-quart prepared pan.

15BeforeBakingPour melted butter over the top and sprinkle with cinnamon/sugar topping. I used a 10×15″ baking pan. The size is perfect and the bake-time was just right. I’m going to assume that if you use a deeper, rounded, dish your baking time will be longer. Please excuse the look of my pan. I use it to roast spaghetti squash and it’s going to be stained forever.

16RhubarbKugel

Bake until firm. Mine took about an hour. The two of us ate this for days. I kept it refrigerated, but not covered. It was firm enough to eat by hand, but a plate and fork works, too. There is not much rhubarb flavor, but the dried cherries jump out of each mouthful. I really liked this. It would make a great potluck dessert.

Recipe:

1 lb. rhubarb, sliced

1/2 cup chopped dried cherries

1/2 cup seedless raisins

1 cup sugar, divided

5 Matzos

Warm water

9 eggs

1 tsp. salt

1 pinch nutmeg

1 pinch cardamom

1 tsp. cinnamon

3/4 cup almonds, chopped

6 Granny Smith apples, shredded

1-1/2 Tbsp. orange zest

1/4 cup melted butter

1 tsp. cinnamon

1/3 cup sugar

Preheat oven to 350 degrees F. Prepare a 4-quart baking dish by buttering, greasing, or spraying with non-stick spray.

Place rhubarb, dried cherries, raisins, and 1/2 cup sugar into large saucepan. Cook, stirring constantly, over low heat until the rhubarb is soft and most of the liquid from the fruit has evaporated.

Crumble Matzos into a bowl and cover with warm water. Soak until soft. Squeeze dry.

Beat eggs. Add 1/2 cup sugar, salt, and spices. Continue beating until well blended.

Stir Matzos, almonds, apples, orange zest, and rhubarb mixture into the egg mixture.

Pour mixture into prepared dish. Pour melted butter over the top. Stir together 1 tsp. cinnamon with 1/3 cup sugar and sprinkle it over the top.

Bake until firm, about an hour.

Credit goes to Annalise at Completely Delicious for the basic recipe and the idea for this piece of heaven. I am mostly posting this in order for me to remember how I did it.

WineCupcakes-w-RhubarbFillingMy husband is a home wine maker. He usually buys kits that include a hermetically sealed bag of juice that he dilutes by adding water. His latest kit was called Strawberry White Merlot. It’s a low-alcohol-content “wine cooler.” What’s different about this particular wine is that he reconstituted his bag of juice with birch water that he tapped from our birch trees. Then oh, la, the wine was ready at the same time the rhubarb was ripe. A match made in heaven.

Rhubarb Filling Recipe:

You’ll have to wing this part, it’s what I did. I made my filling the night before I baked and finished the cupcakes. I wanted to give the filling a chance to really thicken. In a large saucepan, add 3 or 4 cups chopped rhubarb, 1 cup sugar and 1 Tbsp. water. Bring it to a boil and then let it simmer until it’s thick. How thick? Filling thick. It was sort of like jam. Let cool and then chill, if possible. I was disappointed the next day to see liquid around the edges of my filling, like it had seeped. But in the end it was really fine. No problem at all.

The cupcake recipe:

Prepare for 15 cupcakes. I used paper liners, but you could spray or grease 15 regular “muffin cups”. However you usually do it. Preheat your oven to 350 degrees.

1/2 cup butter (1 stick), room temperature

1 cup sugar

2 eggs

1 egg yolk

1/2 cup blush-colored wine

1/2 tsp. almond extract

1-1/2 cups flour

2 tsp. baking powder

1/4 tsp. salt

Cream together the butter and the sugar in a mixer until it’s light and fluffy. In a separate bowl beat eggs and egg yolk, mix in the wine and almond extract. In another bowl stir together flour, baking powder, and salt. Into the butter mixture stir in about 1/3 of the flour mixture, then stir in 1/3 of the egg mixture, repeating by thirds until it’s all stirred in the mixer together. Beat briefly until it’s incorporated.

Divide the batter evenly into the cupcake liners or greased cups. Each cup will be about 2/3 full. I found this recipe to be true to quantity. Nice!

Bake at 350 degrees for 15-18 minutes. Test by pressing lightly in the center of one of the cupcakes. If it bounces right back, it’s done. Mine took 18 minutes exactly. Like I said, this was a really true recipe.

Remove from the oven. I always let mine cool in the tins. That’s probably wrong, but I never have any raw centers. Let the cupcakes cool to room temperature.

Caveat: I can’t take pictures for anything.

Cupcake-Corer

 

Remove the centers from the cooled cupcakes. I have this REALLY handy device that cores the cupcakes. I kid you not. It’s a cupcake corer. Makes the task really simple. Before I got it, I used a piping tip (upside down) to cut out the center and then scooped out the rest with a small spoon. It’s not hard. The challenge is keeping people from popping those centers into their mouths. But why should you care, you’ll only throw them away once they dry out, right? So, go for it. Eat away. I envision someday making a trifle out of cupcake centers, custard, and fruit. Okay, now I’m thinking this through, it would be great with rhubarb!

 

Why rhubarb? What you see laid out on the lawn is a very small percentage of what’s growing at my house. That’s why!

WineCupcakes-w-Rhubarb_Makings

So, once you’ve got the cupcakes made and cored, the filling ready to go, fill them. I used a teaspoon to scoop filling out of the bowl and then dribble it into the holes in the cupcakes.

Rhubarb-Filling

Frosting recipe:

1 cup butter (2 sticks), room temperature

4 cups powdered sugar

¼ to 1/3 cup rhubarb filling

1-2 Tbsp rhubarb syrup (optional)

Pink food coloring (optional)

Once again, you’ll have to wing it. I put the butter into my mixer and softened it, adding 4 cups powdered sugar and then adding rhubarb filling a tablespoon at a time. I had earlier made a rhubarb syrup and I slowly added a couple tablespoons of it. [I had meant to make a simple syrup, but lost track of time and ended up with a very thick rhubarb reduction, not jelly but definitely not simple syrup. It is more like a rhubarb sauce without pulp. That’s it.] I also added a few drops of pink gel food coloring. Once you have frosting at the appropriate consistency for spreading, frost your cupcakes. I piped mine because I knew trying to use a knife over that loose rhubarb filling in the centers would be a mess, no thanks. So, as much as I hate piping because I’m so bad at it, I piped.

RhubarbCupcakes

I took half a batch to my daughter’s workplace and they loved them! They are really good.

**Note: the next day, because I had leftover filling and frosting, I made another batch of cupcakes, but this time I used Namaste Perfect Flour Blend instead of all-purpose flour. I have a relative with a wheat allergy. They browned across the top, but it did not affect the flavor or the moisture. The cupcake corer didn’t get enough friction to remove the cores easily, so the cake’s crumb is much lighter than regular wheat flour, I guess. Everything else about it was good and they were enjoyed! See picture below . . .

Wheat-Free_Cupcakes

As you can probably see, I didn’t have enough filling, or frosting, to do a second batch properly, but they were delicious none the less.

 

 

Molasses Cookies

This is a favorite of mine. The recipe comes from the 1982 St. John’s Lutheran ALCW Cookbook of Donnelly, Minnesota. My poor copy of that cookbook is tattered and the cover is missing because I’ve used it so often. The funny part about this recipe is that it’s called Ginger Balls in the cookbook and I made them for years before it dawned on me that there is no ginger in it. I think it may be a typo, that there really is supposed to be ginger in it, but why mess with perfection? They are so, so good without it.

¾ cup shortening

1 cup sugar

¼ cup molasses

1 egg

2 cups flour

2 tsp. baking soda

1 tsp. salt

2 tsp. ground cinnamon

½ tsp. ground cloves

Sugar to roll the dough balls in

Preheat oven to 350 degrees F. Cream shortening and 1 cup sugar together. Stir in molasses and egg. Mix in dry ingredients.

P1040814

Form into 1” balls and roll in sugar.

Place dough balls, well-spaced, on greased (or parchment-lined) baking sheet. [My parchment paper was used to make Berlinerkranzer just before making these.]

Place dough balls, well-spaced, on greased (or parchment-lined) baking sheet. [My parchment paper was used to make Berlinerkranzer just before making these, that’s why the sheets look used. I was on a Christmas cookie baking roll.]

Bake 10 minutes. The dough spreads and puffs.

Bake 10 minutes. The dough spreads and puffs.

Then it collapses into flat rounds and the sugar forms a nice crackly crust.

Then it collapses into flat rounds and the sugar forms a nice crackly crust.

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Mincemeat CookiesThis cookie is certainly not decorative, but the taste is fabulous. My mother made these when I was a kid. I love the spicy apple goodness that pops in your mouth. They make your kitchen smell wonderfully homey and festive, as well. You will need a 9 oz. package of Borden None Such Condensed Mincemeat.

Borden None Such Condensed Mincemeat

This is how it looks inside the box.

This is how it looks inside the box.

Someone will ask me, so here are the ingredients in this block of wonder: raisins, brown sugar, dried apples, dextrose, water, salt, beef, corn starch, dried citrus peel, apple juice concentrate, spices, and distilled vinegar. I do not know if you can substitute.

Someone will ask me, so here are the ingredients in this block of wonder: raisins, brown sugar, dried apples, dextrose, water, salt, beef, corn starch, dried citrus peel, apple juice concentrate, spices, and distilled vinegar. I do not know if you can substitute.

The cookie recipe comes off the package.

The cookie recipe comes off the package.

Prize Cookies

1 cup shortening

1-1/2 cups sugar

3 eggs

3 cups flour

1 tsp. baking soda

½ tsp. salt

1 9-oz. package None Such Condensed Mincemeat, crumbled

Preheat oven to 375 degrees F. In a large mixing bowl, beat shortening and sugar until fluffy. Add eggs; beat well. Stir together dry ingredients; gradually add to shortening mixture. Mix well.

Stir in crumbled mincemeat.

Stir in crumbled mincemeat.

P1040838

Drop by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets (I used parchment paper). Bake 8 to 10 minutes or until lightly browned.

Drop by rounded teaspoonfuls, 2 inches apart, onto greased baking sheets (I used parchment paper). Bake 8 to 10 minutes or until lightly browned.

Cool. Frost if desired. Makes about 6 dozen.

Cool. Frost if desired. Makes about 6 dozen.

Spritz

This recipe is based upon one found in Betty Crocker’s Cookbook (Golden Press, 1972).

You’ll need a cookie press. I’m struggling with my new one since I only use it once per year. I still don’t have the hang of it. I don’t use parchment paper for this cookie. A trick that I learned for making Spritz is to chill the baking sheets before pressing the cookie dough onto them. I’m in Alaska so I just set a cookie sheet outside, then bring it inside to the kitchen counter as I’m ready to press. Once a sheet of cookies is finished baking, I set the baking sheet back outside. Another tip that seems to be working well is to rest the press on the cold cookie sheet for a couple beats after pressing. It gives the dough time to adhere to the baking sheet.

1 cup butter, softened

½ cup sugar

2-1/4 cups flour

½ tsp. salt

1 egg

1 tsp. almond or vanilla extract

Colored sugar sprinkles

Heat oven to 400 degrees F. Cream butter and sugar. Blend in remaining ingredients.

P1040824

Fill cookie press with dough; form desired shapes on ungreased baking sheet. Sprinkle lightly with colored sugar.

Fill cookie press with dough; form desired shapes on ungreased baking sheet. Sprinkle lightly with colored sugar.

Bake 6 to 9 minutes or until set but not brown. Makes about 5 dozen.

P1040828

Berlinerkranzer

I’ve made this cookie for years, but still have no idea how to pronounce it. I’m surprised that it’s a Norwegian cookie, instead of a German cookie, but there you go. It’s the most complicated Christmas cookie that I make, but it always makes me feel good when they’re finished because they’re so beautiful. The recipe comes from Betty Crocker’s Cookbook (Golden Press, 1972). This year I halved the recipe and that is the way I’m going to tell it to you. It will make 3 or 4 dozen.

1/3 cup + 1 Tbsp. butter, softened

1/3 cup + 1 Tbsp. shortening

½ cup sugar

1 tsp. grated orange peel

1 egg

2 cups flour

1 egg white

2 Tbsp. sugar

Red candied cherries

Green candied cherries or citron

Heat oven to 400 degrees F. Mix thoroughly butter, shortening, sugar, orange peel, and eggs. Blend in flour.

Heat oven to 400 degrees F. Mix thoroughly butter, shortening, sugar, orange peel, and eggs. Blend in flour.

Shape dough by rounded teaspoonfuls into ropes, each 6” long and ¼” in diameter.

Shape dough by rounded teaspoonfuls into ropes, each 6” long and ¼” in diameter.

Form each rope into circle, bringing one end over and through in a single knot.

Form each rope into circle, bringing one end over and through in a single knot.

Let ½” extend at each end.

Let ½” extend at each end.

Place on ungreased baking sheet (I use parchment paper).

Place on ungreased baking sheet (I use parchment paper).

Beat egg white until foamy; add 2 Tbsp. sugar, 1 Tbsp. at a time, while beating. Brush tops of cookies with sweetened egg white.

Beat egg white until foamy; add 2 Tbsp. sugar, 1 Tbsp. at a time, while beating. Brush tops of cookies with sweetened egg white.

Press bits of red candied cherries on center of knot for holly berries; add little leaves of green candied cherries or citron.

Press bits of red candied cherries on center of knot for holly berries; add little leaves of green candied cherries or citron.

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Bake 10-12 minutes or until set.

Bake 10-12 minutes or until set.

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What kind?