Thursday, April 21, 2011

Easter Lily Cookies & Petal Tartlets

Over the past few years on this blog, I've done lots of Easter cakes, cookies, etc., from my cookbooks. Do a search of Easter or take a look at early April posts from last year at least. But I do have a few more I have not written about yet.
This is The Complete Holiday Cookbook from the 60's, and it has several Easter menus, including "Dressed-Up Easter Monday Supper." That menu is supposed to include:  Creamy Mushroom Bisque, Slice Ham, Egg Salad Sandwiches, and desserts including Easter Lily Cookies. This one could really have used a photo, but I think I can figure it out:

Easter Lily Cookies
1 cup egg yolks
1 cup sugar
1/2 tsp. vanilla
Pinch of salt
1 cup flour
Beat egg yolks until light; add sugar gradually, beating constantly.  Add vanilla and salt.  Stir in flour with spoon.  Drop batter onto grease baking tin and spread out, making a flat circle 2 1/2 to 3 inches in diameter.  Make 3 or 4 circles.  Bake at 375 degrees until tinged with brown, 10 to 13 minutes.  Remove pan from oven and place on oven door; quickly shape cookies into lilies.  Serve filled with whipped cream and garnish with cherries. 

I think these are supposed to be 3-D cookie - the petals would gently be formed up like little cups. Perhaps this would be better done in muffin cups, like these, from the Betty Crocker Hostess Cookbook, 1967:
Petal Tartlets
½ cup shortening (part butter or margarine)
½ cup sugar
1 egg
¾ tsp. vanilla
1 ½ cups self rising flour
1/8 tsp. soda (baking soda)
Strawberry, cherry or apricot preserves
Mix shortening, sugar, egg and vanilla.  Stir flour, salt and soda together; blend into shortening mixture.  Mix thoroughly with hands.  Refrigerate dough several hours or overnight. Heat oven to 400F.  Roll dough 1/8 inch thick on lightly floured cloth-covered board.  Cut with 3-inch round scalloped cutter.  Ease rounds into muffin cups. Fill each with ½ tablespoon preserves.  Bake about 12 minutes.  Cool a few minutes before removing from muffin cups.  Set each tartlet on a washed green leave, if desired.  Makes about 18 tartlets.

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