Candy Cane Slices
This family favourite from Diane Zajac of Peterborough, Ont., has appeared on her Christmas table for about 20 years.
Servings: about 25 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 108 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 53 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 5% |
| folate | 5% |
-
1/2 cup (125 mL) butter, softened
1/3 cup (75 mL) granulated sugar
1 egg, separated
1 tsp (5 mL) almond extract
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) salt
3/4 cup (175 mL) chopped pecans
1/3 cup (75 mL) red currant jelly
Glaze:
1/2 cup (125 mL) icing sugar
4 tsp (20 mL) lemon juice
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg yolk and almond extract. Stir in flour and salt to make soft dough. Shape into disc; wrap in plastic wrap and refrigerate for 2 hours. Divide into quarters. Shape each into 6-inch (15 cm) long log.
In shallow dish, beat egg white until foamy. Place pecans in separate shallow dish. Roll each log in egg white then in pecans to coat. Place on parchment paper-lined rimless baking sheet. With handle of wooden spoon, press deep trench lengthwise down centre of each roll. Spoon generous 1 tbsp (15 mL) jelly into each trench.
Bake in centre of 325°F (160°C) oven for 25 to 30 minutes or until golden and firm and jelly bubbles along edges. Let cool on pan on rack.
Glaze: In small bowl, stir icing sugar with lemon juice until smooth; drizzle over rolls. With serrated knife, cut rolls on diagonal into 3/4-inch (2 cm) thick slices. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
In shallow dish, beat egg white until foamy. Place pecans in separate shallow dish. Roll each log in egg white then in pecans to coat. Place on parchment paper-lined rimless baking sheet. With handle of wooden spoon, press deep trench lengthwise down centre of each roll. Spoon generous 1 tbsp (15 mL) jelly into each trench.
Bake in centre of 325°F (160°C) oven for 25 to 30 minutes or until golden and firm and jelly bubbles along edges. Let cool on pan on rack.
Glaze: In small bowl, stir icing sugar with lemon juice until smooth; drizzle over rolls. With serrated knife, cut rolls on diagonal into 3/4-inch (2 cm) thick slices. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source
Canadian Living Magazine: December 2007
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