Mrs. atwoods' calla lilies

Yield: 24 cookies

Measure Ingredient
2 \N Eggs
½ cup Sugar, granulated
½ cup Flour, all purpose
½ cup Whipping cream
½ teaspoon Sugar, granulated
1 teaspoon Baking powder
1 pinch Salt
¼ teaspoon Vanilla
\N \N Grape jelly



BATTER: Beat eggs until foamy; gradually beat in sugar until well blended. In separate bowl, combine flour, baking powder and salt. Add flour mixture to egg mixture; mix thoroughly. Batter will be runny.

Drop batter, 2 tsp at a time, about 2 inches apart, onto greased baking sheet. Bake only 6 cookies at a time. Bake in 400F oven for 5 to 8 minutes or until golden and top springs back when lightly touched. Using metal spatula, remove cookies, one at a time, from baking sheet. Pinch and hold bottom half of each circle together, turning sides inward, to form calla lily shape. Let cool on wire rack. (Cookies can be made ahead to this point, and stored in airtight containers.) Filling: Whip cream; stir in sugar and vanilla. Spoon a 'tongue' or thin line of grape jelly down centre of each lily, running into pinch end. Pipe or spoon whipped cream into pinched centre. Serve immediately.

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