Vennesky Cookies (Little Christmas Wreaths) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 16 hard cooked yolks
1 pound butter
1 pound powdered sugar (3 3/4 cups)
3 tsp. vanilla
6 cups flour (reserve 1 cup for dusting)
1 raw egg
blanched & finely chopped almonds
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Directions: |
Directions:To hard cook eggs, cover with cold water and bring to boil. Cook slowly 20 minutes, Plunge immediately into cold water. Peel and reserve whites. Force cooked yolks thru sieve and pick out any hard particles. Cream butter til soft and add sieved egg yolks and powdered sugar and vanilla. Stir in 5 cups of flour. Chill dough well. Divide dough into small amounts as you would for pie dough and proceed to roll each piece QUITE thin and cut out with a donut shaped cutter. Brush with well beaten raw egg and sprinkle with chopped almonds. Bake in 350º oven on a brown paper covered cookie sheet or Parchment paper. Bake until the edges (JUST BEGIN to BROWN). Watch carefully
as they burn easily.
Notes: This dough is very easy to handle. JoFran Falcon decorated the cookies with two slivers of candies cherries arranged to look like a bow. |
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Number Of
Servings: |
Number Of
Servings:10 dozen cookies |
Personal
Notes: |
Personal
Notes: This recipe was included in the Czech and Slovak Museum Cookbook submitted by JoFran Kouba Falcon- phone # 410-641-6668. 29 East Mallard Drive, Ocean Pines, MD 21811 email address: jfalcon@dmv.com
This is what JoFran wrote in the application letter (dated 7/26/2004) sent to the Museum:
I received this recipe from my cousin Joanna Scherrebeck King and her sister Mary Scherrebeck Kruse. I was fascinated that the recipe called for hard boiled egg yolks. The dough was easy to handle, and the cookies are very good! Joanna and Mary made these cookies with their mother at Christmas. They say it was the job of one person to watch the oven to make sure the cookies didn't burn while the others prepared them. Their mother chopped up the reserved egg whites and served the in a sour cream gravy for lunch. I filled them with ham salad and served them as an hor d'oeuvre. Czechs don't waste anything!
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