Tradition is the best part of any holiday. It's those times of the year we enjoy delicious meals in good company. After a great meal, there's nothing like a small taste of heavenly sweetness to make everyone smile. These cookies have been a tradition of my family for many years. My Nonna, grandma, would teach all the kids to make them by hand. Everyone had a job. A few of us held the huge bowl, some mixed with the oversize wooden stick, and if you were lucky, you could lick the spoon!
They have a taste of their own. Of course with Nona's secret recipe, anything would! (Hint: It's love).
Follow the recipe, and take your time; good things come to those who bake! Enjoy.
- 6 Large Eggs (separate whites and yolks)
- 1 lb. of sugar
6 oz. for Egg White Mixture (about 3/4 cup)
10 oz. for Butter Mixture
- Almond Extract (Preference: McCormick Brand)
- 6 sticks of butter (1 1/4 lb.)
- 1 tsp. of Salt
- 1lb. 2 oz. of flour
- Food Coloring or Food Dye ( Preference: Chefmaster Brand)
- Raspberry Preserves (Preference: Polaner Brand)
- Powdered sugar for covering
- Shortening to grease baking pans
- Standing Mixer
- Mixing bowls
- 3 - 9 inch x 13 inch pans
Step 1: Egg Whites First
The secret to having nice fluffy cookies is beating the egg whites first. This will give your cookies height and an airy texture. Separate all six eggs into two separate bowls. With a mixer, beat the egg whites at medium high speed (3-6 on a standing mixer) until soft peaks start to form. Once you see soft peaks, slowly add the 3/4 cup (6 oz.) of sugar. Stop your mixer when stiff peaks are formed. This step should only take about 10 minutes. Set this mixture aside.
Tips: Any little bit of egg yolk will sabotage your egg white mixture, and not let it grow. Make sure to use only the egg whites.