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Lizzie Mikell's Cherry Cookies
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Saving Southern Food / Southern Recipe Restoration Project
Janice Ingram, born in Macon and reared in Smyrna, shares a recipe from her family.
"In 1990, my 90-year-old great-aunt, Lizzie Mikell, passed away and I inherited her notebook of handwritten recipes. Our family has many fond memories of driving to Fitzgerald about six times a year, [where] each visit was complemented with the finest of Southern cooking. ... "My sister and I have collected Lizzie's recipes in a book that also tells of our trips to Fitzgerald."
Hands on time: 15 minutes Total time: 45 minutes Serves: 18
Ingredients:
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Lizzie Mikell's Cherry Cookies
1/2 cup (1 stick) unsalted butter, room temperature, more for the baking sheet
1/4 cup granulated sugar
1 egg, separated
1/2 teaspoon pure vanilla extract
1 tablespoon orange zest
1 tablespoon lemon juice
1 cup cake flour (not self-rising)
1/8 teaspoon salt
1 cup finely chopped pecans
10 candied cherries or maraschino cherries, halved
Instructions:
Preheat oven to 350 degrees. Grease a baking sheet with a small amount of butter or line a baking sheet with a silicone baking sheet; set aside.
In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy. Add the egg yolk, vanilla, orange zest and lemon juice with the mixer on low speed. Add the flour and salt and continue mixing until a smooth, soft dough forms. Transfer to a bowl and chill until firm, about 15 minutes in the freezer or 30 minutes in the refrigerator.
Meanwhile, place the egg white in a shallow bowl and beat until frothy. Place the nuts in a second bowl. Once the dough is chilled, using your hands or a small ice cream scoop, shape small round balls about 1/2 inch in diameter. Dip each ball in the egg white, then roll in chopped nuts. Transfer to the prepared baking sheet. Place a half cherry on the top of each, pressing slightly so the cherry will adhere. Bake until light golden brown, 20 to 25 minutes. Remove to a rack to cool slightly.
In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy. Add the egg yolk, vanilla, orange zest and lemon juice with the mixer on low speed. Add the flour and salt and continue mixing until a smooth, soft dough forms. Transfer to a bowl and chill until firm, about 15 minutes in the freezer or 30 minutes in the refrigerator.
Meanwhile, place the egg white in a shallow bowl and beat until frothy. Place the nuts in a second bowl. Once the dough is chilled, using your hands or a small ice cream scoop, shape small round balls about 1/2 inch in diameter. Dip each ball in the egg white, then roll in chopped nuts. Transfer to the prepared baking sheet. Place a half cherry on the top of each, pressing slightly so the cherry will adhere. Bake until light golden brown, 20 to 25 minutes. Remove to a rack to cool slightly.
Notes:
Recipe can be doubled and tripled as desired.
Nutrition:
Per cookie: 132 calories (percent of calories from fat, 66), 1 gram protein, 10 grams carbohydrates, 1 gram fiber, 10 grams fat (4 grams saturated), 26 milligrams cholesterol, 22 milligrams sodium.
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