This month's Daring Bakers' Challenge was holiday celebration cookies (hosted by Peta of Peta Eats). This challenge had two parts - to make one of the dozen recipes listed by Peta, and to make another celebration cookie of our choosing. For the second requirement I picked out and made some of my grandma's holiday cookies - ones that she called tortelettes. Due to an unfortunate kitchen malfunction, I didn't get to the first of the criteria. So, this post is all about grandma's tortelettes!
My grandmother kept a lot of recipes on index cards. Some she hand-wrote, some were written by typewriter, and some have different handwriting - I'm guessing they were gifts from friends. While looking through her collection of cookie recipes, I came across one titled "Tortelettes (Christmas Cookies)" - perfect for a holiday cookie challenge.
I'm really glad I found that index card! I'll have to try out some more of my grandma's recipes soon.
Grandma's TortelettesMade 45 small heart cookies for me. The exact number will depend on your cutter and how thin you roll the dough.
Ingredients for Cookie
zest from ½ lemon
½ cup sugar
6 tablespoons unsalted butter, softened
1 egg, separated
¾ cup (104 grams) all-purpose flour
Ingredients for Topping
½ almonds, blanched and chopped fine
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg
dash of salt
- Toss the zest with the sugar in a medium bowl. Cream the butter and sugar until smooth, about a minute.
- Beat the egg yolk into the butter/sugar mixture, saving the white for later.
- Beat in the flour until well mixed. Gather the dough into a ball, cover with saran wrap, and refrigerate for at least an hour.
- Preheat your oven to 375° F. Mix together all the topping ingredients in a small bowl and set aside.
- Roll out the chilled dough on a floured board, until it's about ⅛-inch thick Using a cookie-cutter, cut cookies out of the dough and place on cookie sheets that have been greased or lined with parchment paper.
- Brush the cookies with the egg white and sprinkle with the topping mixture.
- Bake for 7-10 minutes, or until the edges are brown.
- Cool on a wire rack.