ZUCKERPLATZCHEN GERMAN CHRISTMAS SUGAR DROPS

2/3 CUP UNSALTED BUTTER
2/3 CUP SUGAR
1 EGG YOLK
1/2 TEASPOON VANILLA EXTRACT
4 TABLESPOONS LIGHT SWEET CREAM
GRATED RIND OF 1/2 LEMON
1 2/3 CUPS ALL PURPOSE FLOUR
1/2 TEASPOON BAKING POWDER
PINCH OF SALT
1/2 CUP FINELY MINCED CANDIED FRUIT PEEL

1 RECIPE MERINGUE SNOW FROSTING, RECIPE
BELOW
CANDIED CHERRIES

CREAM BUTTER WITH SUGAR UNTIL LIGHT AND
FLUFFY. BEAT IN EGG YOLK, VANILLA, CREAM AND LEMON RIND. SIFT FLOUR WITH BAKING POWDER AND SALT AND RESIFT GRADUALLY INTO BUTTER MIXTURE, BEATING WELL BETWEEN ADDITIONS. ADD MORE FLOUR IF NEEDED TO MAKE A DOUGH THAT CAN BE GATHERED INTO A BALL, BUT IS NOT TOO STIFF. MIX IN THE CANDIED FRUIT PEEL.
CHILL DOUGH FOR 2 HOURS; THEN ROLL OUT
TO A LITTLE LESS THAN 1/4 INCH
THICKNESS. CUT IN 1 1/2 TO 2 INCH ROUNDS WITH A COOKIE CUTTER.

PLACE ON BUTTERED BAKING SHEET AND TOP
EACH COOKIE WITH 1 TEASPOON FROSTING AND A CANDIED CHERRY. BAKE IN PREHEATED 350 F. OVEN FOR ABOUT 12 MINUTES, OR UNTIL COOKIES ARE PALE GOLDEN AND CRISP AND TOPPING IS DRY BUT NOT BROWN. MAKES ABOUT 5 DOZEN COOKIES.

MERINGUE SNOW FROSTING:

A snowy frosting for cookies, especially for sugar drops.

2 egg whites
2 3/4 cups confectioners' sugar
few drops of vanilla or almond extract
3/4 cup chopped blanched almonds

Beat egg whites until they become foamy.
Gradually beat in sugar and flavoring
until whites stand in stiff shiny peaks.
Stir in almonds. Spread on cookies and
decorate with candied fruit peel,
candied cherries, nut meats or colored
sugar or sprinkles. Makes enough for
about 6 dozen cookies.

Visions of Sugar Plums

Vielen Danke,

From Olga