Break out of your normal cookie recipes and try this Apple Blossom Cookies Recipe.
A warm spoonful of raspberry jelly and marshmallow icing top the centers of these Apple Blossom Cookies. This recipe is excerpted from Treasured Amish and Mennonite Recipes (Fox Chapel Publishing, 2011), a cookbook filled with down-to-earth dishes that have been bringing families and communities together at the table for generations.
• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 2 tablespoons cream
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Raspberry jelly
• 1 3-ounce package of raspberry gelatin powder
• 1/2 cup boiling water
• 2 egg whites
• 1 1/2 cups sugar
• 5 tablespoons water
• 1 tablespoon corn syrup
• Pinch of salt
To make cookie dough, cream together the shortening, sugar, eggs, cream, and vanilla. Sift together the all-purpose flour, baking powder, and salt. Sift into the creamed mix, ending by mixing with hands. Chill. Roll to 1/8 inch thickness and cut into rounds 1 1/2-2 inches thick. Bake at 350° for 10 minutes. Add the boiling water to the raspberry gelatin powder and set aside in a warm place to use later. Measure out the remaining ingredients for the marshmallow mix into the top of a double boiler. Beat with a rotary beater for about 7 minutes until icing forms sharp peaks. Stir in the gelatin mix and beat well again. Cool, stirring occasionally, until icing has a marshmallow texture. Drop a small spoonful of raspberry jelly on each cookie, then add a spoonful of marshmallow icing on top of that. The edge of the cookie should show evenly. Turn each cookie upside down and dip into coconut while the mixture is still moist.
Apple Blossom Cookies Recipe makes 5 dozen.
To learn more about Amish culture and to try more delicious, down-home recipes, read Mennonite Recipes and a Brief History of the Amish.
This excerpt has been reprinted with permission from Treasured Amish and Mennonite Recipes by Mennonite Central Committee, published by Fox Chapel Publishing, 2011.
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