Ukrainian snow cap cookies PDF Print E-mail

Ukrainian Snow Cap Cookies

Posted by Olga at recipegoldmine.com 2/13/2002 7:16 pm

Source: Traditional Ukrainian Cookery

It is always a pleasure to serve these regal-looking cookies with a baked-on topping.

1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter
3 egg yolks
1 tablespoon rich milk or cream
3 egg whites
1 1/4 cups confectioners' sugar
1 1/2 cups chopped walnuts
1 cup coconut

Sift the flour with the dry ingredients. Cream the butter; add the egg yolks, one at a time, and continue creaming. Stir in the milk or cream. Add the flour and mix thoroughly. The dough should be light. Chill for easier handling. Roll thin and cut into small rounds.

Prepare the topping by beating the egg whites until stiff; add the sugar gradually, beating constantly. Fold in the walnuts and coconut.

Place the rounds on a greased baking sheet and top each with the meringue. Bake in a moderate oven (350 degrees F) for about 12 minutes, or until delicately browned.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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