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.|
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
- Heat oven to 350º F.
- Cream the butter and sugar until light and fluffy.
- Add the egg yolk, cream, and vanilla. Mix well
- Sift the flour and baking powder together. Stir into the butter mixture until smooth.
- Beat both egg whites lightly with a fork.
- Form dough into small balls, about 1" in diameter.
- Dip dough in the egg white, then roll in the chopped nuts.
- Place the balls on an ungreased cookie sheet. (I lined the cookie sheet with parchment paper.)
- 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.)
- Fill the indentations with preserves.
- Bake for about 20 minutes.
- Allow to cool slightly on the cookie sheet before moving to a cooling rack.
- Handle carefully as these are very fragile when warm.
|In the oven and almost baked.|
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!