Question for Lilypon re Rosenmunnar cookies

Hi Pam, I made these cookies last year and they were a big hit - used black current jam, my favourite. My question is how long before Christmas can I make them, and would putting them in a very cool place be OK?

Joan

Hey and Hi Joan :)
It's usually two days before Christmas that we make them. We put ours in tupperware and place them near a cool wall (old houses have lots of those and we never have enough fridge space ;). I've never been organized enough to do my baking early (except for items I know will freeze well) so I don't know how long they'd store (they do go very quickly as I'm guessing you discovered ;).

Black Currant would be delish! Ü

Pam


This message was edited Dec 8, 2006 11:32 AM

Here's the recipe for those that are wondering (I posted it in last year's Spirit of the Season thread)

Rosenmunnar (cookies)

1/2 lb. butter (room temperature)
2 cups flour (edited to say it is suggested that the flour be sifted)
1/2 cup sugar
red jelly or jam

Cream butter and sugar until fluffy
Add flour
Shape into olive sized balls
Press down with your thumb in the centre of the ball.
Fill the centre with jelly.
Bake 15 minutes at 375 degrees



This message was edited Dec 8, 2006 11:44 AM

Thanks Pam. Another reason for making them 2 days before is that you hope they'll last. lol

They are so simple and so goooood! Maybe I'll wait till we're closer to Christmas day. Don't trust myself. :)

Joan

Yep! Glad you enjoy them. They are a popular recipe but it's close to my heart because my Grandmother Nana would make them every year (she also made them with crushed almonds, I think, in the batter). She also made shortbread cookies wrapped around a whole fresh maraschino cherry (so that they were totally encased by shortbread and, after cooking, they were perfectly white underneath....she *really* knew her oven). Never mind mincemeat pies, raisin pies, apple, fruitcake (that was really good), Wonderful memories are brought back at Christmas.



This message was edited Dec 8, 2006 4:24 PM

Those sound like what we call Thimble cookies. Usually rolled in coconut or crushed nuts. And I have the recipe for the Cherry Snowballs out right now. I've made them for many years too.

And the recipe for the Cherry Snowballs is where??????

You're right Thimble or Thumbprint is another name for the Rosenmunnar. Glad you knew where the nuts went (she didn't make it that way as often so I wasn't sure).

Are people up to sharing one FAV Christmas cookie/slice recipe? We can't have a cookie exchange but we could share the recipes.

I'm not sure what my favourite is, but I'll give you the Cherry Snowballs if you want. You don't have your Grandmother's recipe?

Ya sure, let's see those recipes. Joan

One afternoon she and I copied a number of her recipes for my recipe file but I don't have that one.

I think a Christmas Cookie recipe exchange would be a great idea. Ü

Don

Should we be starting a new thread or do you want the recipes in this one? or I can put them in my diary where I already have a recipe section.

I'll put it here, and copy it to my diary too.

Cherry Snowballs

1 C soft butter
½ C sifted icing sugar
1 t vanilla
2¼ C sifted flour
¼ t salt
¾ C finely chopped pecans (or not)
Well-drained maraschino cherries
icing sugar for coating

Blend butter, icing sugar and vanilla thoroughly. Sift flour and salt together and stir in. Mix in nuts. Chill dough.

Heat oven to 400°.

Wrap a heaping teaspoon full of dough around each cherry. Cherries should be dry. Set cookies on an ungreased cookie sheet. (shiny is always best. No stick is no good) Bake 10 to 12 minutes. Cookies will set, but not brown. While warm, roll cookies in icing sugar. Cool and roll in sugar again. Makes about 4 dozen.

edited because vanilla was missing.

This message was edited Dec 9, 2006 3:00 PM

Thank you! Ü A long, long time ago I tried making it from a cookbook and it didn't work (I think the part about the cherry being patted dry wasn't mentioned there...amounts in the ingredients may have been different too). Thanks Brenda! Ü I'm gonna give it another try this year.

Thanks echoes. We have Shortbread cookies every year and this recipe will be a welcome variation to that tradition. Ü

Don

Just supposing........we dipped them in chocolate?......hmm?

Belgium chocolate (dark) yum yum

Chocoholics Anonymous, here we come. Love chocklit, I do.

We had a word thread last year but I can't remember exactly how it worked. Pam, I know you posted to it, do you remember?

Joan

I remember and was playing this years too but it was pulled due to some ? posts so will have to see what Dave's ruling will be on that one. It's tempting to try it in the Canadian forum if it doesn't come back......for years it did run without problems.