December 2012 Issue
Add this Ohio Magazine reader favorite to your holiday cookie tray.
Recipe courtesy of Mavis Ceci
Makes about 24 cookies
1 cup margarine, softened
1-1/2 cups flour
1/2 cup sour cream
1 cup shortening
1 cup margarine
2 cups sugar
2 egg whites (pasteurized eggs suggested)
4 teaspoons vanilla
1 cup hot milk
powdered sugar for dusting
Combine the ingredients for the dough by hand until the mixture forms
a sticky ball. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 425 degrees. Divide the dough in half. Roll one
half out on a floured surface to form a (roughly) 10-inch square. Cut
dough into one-inch-wide strips and wrap on forms (old-fashioned wooden
clothespins or wooden or metal dowels). Bake for 11 minutes, or until
lightly browned. Cool completely.
To prepare the filling, beat shortening, margarine and sugar
together. Beat in egg whites. Add vanilla and milk a little at a time
until thoroughly combined. Using a pastry bag, pipe the filling into
cookies. Sprinkle with powdered sugar.