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Posts Tagged ‘Yugoslavian Christmas cookies’

Holiday Recipe Round-Up It’s down to the wire in Santa’s Kitchen and I’m helping him sort through popular holiday recipes featured in this blog. Reminiscing about these dishes, we force ourselves to stop salivating and start prepping food. Santa needs to start eating holiday foods now in order to build up his stamina for the long hours ahead!

Here are Santa’s picks for this year:

The holidays are not always about sweets. Bowls of Reindeer Snack Mix empty magically, so make sure you make plenty of this salty, sweet, and spicy treat. It also makes a great snack for any casual get-together or game-day viewing!

If mornings are not your thing, try sitting in front of a hot stack of Gingerbread Pancakes with Maple Cream. Your senses will be teased and tickled. Smell the ginger and cinnamon. Look at the light fluffy pancakes. Taste the spice and molasses mixed with the sweet maple cream. You’ll be wide awake in no time!

As much as he would like to, Santa cannot survive only on sweets. One of his favorite salads is not only gorgeous to look at, but is packed with healthy ingredients. Crisp slices of Asian pear mingle with juicy slices of pink grapefruit, crunchy slices of Fuyu persimmons, and beautiful red pomegranate arils. Toasted pine nuts and a fat-free dressing top off this wonderful Fall Fruit Salad.

Finally, here’s a recipe for one of Santa’s favorite cookies. With a buttery crust that’s topped with red currant jam and a lemony-nutty meringue, this cookie is a triple threat. Easily made in a 9 by 13-inch pan, these Yugoslavian Christmas Cookies will undoubtedly become one of your family’s holiday favorites!

This will be my last post of the year, because I will be enjoying the holidays with my family. May your holidays be filled with laughter and love and may the New Year bring peace and joy to you and yours. Thanks for following What About This and see you next year!

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Christmas just wouldn’t be the same without Christmas cookies. After all, how would Santa maintain his energy during his night-long trip, if no one left out a plate of cookies for him? When my daughter and her friends were looking for something to do the other day, I suggested they bake Christmas cookies. Narrowing down which Christmas cookie to bake was easy for my daughter. The recipe for Yugoslavian Christmas Cookies, a holiday family favorite of ours, is one of the first recipes I received from my mother-in-law after I first got married. No, her family did not originate from Yugoslavia and no, I don’t know the history behind this beloved recipe. I do know, however, that the combination of the buttery cake/cookie crust, slathered with red currant jelly, and topped with a delicate lemony-nutty-meringue is worth savoring. Some recipes were meant to be kept in the family, but others, like this one, beg to be shared! Happy Holidays!

Yugoslavian Christmas Cookies
Adapted from a family recipe

Bottom Layer Ingredients:
1/2 pound butter (2 sticks), room temperature
1/2 cup sugar
1 egg yolk
1/2 teaspoon salt
2½ cup flour, sifted

Middle Layer Ingredient:
1 cup blackberry or currant jelly, stirred

Top layer Ingredients:
4 egg whites
1 cup sugar
3/4 cup ground walnuts
1 teaspoon lemon extract
1/4 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees F.
2. Cream butter and 1/2 cup sugar thoroughly. Add egg yolk and salt.
3. Sift flour and stir into butter mixture. Pat dough into a 9-inch by 13-inch pan.
4. Beat egg whites until stiff. Gradually add 1 cup sugar. Continue beating until egg whites are a meringue consistency.
5. Fold in ground walnuts and lemon extract. Set aside.
6. Spread slightly whipped jelly on dough crust and swirl meringue over the jelly layer.
7. Sprinkle with chopped walnuts.
8. Bake for 40 minutes.

Makes 3 dozen squares.

Linnell’s Notes:
1. Please note there are two ingredient entries each for sugar and for nuts. I have italicized the measurements in the recipe text to avoid any confusion.

2. After baking, these cookies must be allowed to completely cool in the pan. They are much easier to cut once cooled, since the jelly will not be as “oozy.”

3. When cutting these cookies, remember that the meringue layer is fragile. The meringue will crack, but that’s okay. It’s part of the charm of these cookies!

4. Since they are a little messy to serve and eat, I always serve these cookies in muffin/cupcake papers. See photo.

Enjoy!

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