Yey!!! Christmas is here, of course every baker and crafters’ best time of the year. Time to be more creative than last year, time for giving and sharing… (did you buy all your gift already? ).
Lots of traditions, sometimes I think , should I create something different this time, but then again this is what Christmas it is all about, those memories, I think I wait for Christmas just to have that special dessert, or those cookies, things that makes me remember how great this time is.
It is no news that my mom is visiting from Brasil and will spend the Christmas with me. So we shared recipes, cooked and baked together. Lots of memories, lots of histories. One of the things I remember from my childhood was my grandmother’s christmas cookies. My mom said that at night when the kids were sleeping, grandma would finish th cookies with merengue and sprinkles. Next day she would said that Santa’s helpers took the cookies and “painted” them. Isn’t that so pure? It brought tears to my eyes.
Grandma would be proud of us, sitting at the table “painting” the cookies together spreading them all over to dry, like she used to do.
If there is a secret to this recipe I would say to bake them on very hot oven for short period of time.
Grandma’s Christmas Cookies
1 cup of cream (I used La Crema, but heavy cream will work just fine)
2 cups of sugar
1 cup of milk
50 grams of ammoniac powder
Flour until the dough is consistent.
For the Merengue
3 egg whites
6 tbsp. of sugar
Heat the oven at 450 F
Whisk the eggs, add the cream and sugar.
Last add milk and flour until the dough is form and consistent
Mix with your hands.
Roll the dough and cut the cookies not to thin.
Bake for 10 to 12 minutes.
They should stay still very white on top.
Let them cool while making the merengue.
Heat egg whites with sugar until all melted.
Beat on the mixer until soft, shine and forming picks.
Spread over the cookies and sprinkle how you want.
My grandma used to save them inside a huge cookie can, they would stay soft and gooey for days.