Prep 30 mins
Cook 25 mins
These beautiful little cookies with a decided old-world taste are perfect for Christmas. I got the recipe from my great-aunt who made it for the family Christmas dinner for years before she turned the recipe over to my mother. Candied cherries contribute to the beauty of the cookies and I suppose it is the Brazil nuts that contribute to the taste. All I know is, they are delicious! Chilling time is not included in the preparation time.
- 1⁄2 cup butter, at room temperature (do not substitute)
- 1⁄4 cup sugar
- 1 egg, separated
- 1⁄2 teaspoon vanilla
- 1 cup cake flour
- 1 tablespoon lemon juice
- 2 tablespoons grated orange zest
- 1 tablespoon grated lemon zest
- 1⁄2 cup brazil nut, finely ground
- 20 candied cherries, red and green
- Cream butter and sugar well. Add egg yolk and vanilla. Beat well.
- Sift the cake flour and add to the butter mixture along with the juice and grated zest. Mix thoroughly and place in covered bowl. Chill several hours or overnight.
- Preheat oven to 350 degrees.
- Using 1/2 teaspoon of the dough per ball, roll the dough into tiny balls. Dip the balls into slightly beaten egg white, then roll in the ground nuts.
- Place on a greased cooky sheet one inch apart. Press 1/2 of a candied cherry on top of each.
- Bake in preheated oven for 25 minutes or until very lightly browned.