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Kris Kringles

Makes about 26

1/2 cup butter, softened
1/4 cup sugar
1 beaten egg yolk
1 teaspoon grated lemon peel
1 tablepsoom grated orange peel
1 teaspoon lemon juice
1 cup sifted flour
1 slightly beaten egg white
dash of salt
2/3 cup finely chopped walnuts or pecans
whole candied cherries, cut in half

Thoroughly cream butter and sugar, add egg yolk and lemon juice, lemon and orange peel. Add flour and salt. Chill 1 hour. Preheat oven to 325 F. Form into small balls about 1 inch in diameter. Dip in beaten egg white and roll lightly in ground nuts. Place on greased cookie sheet, press half a candied cherry in center of each. Bake about 20 minutes.

Reviews of Kris Kringles:

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1-3 of 3 reviews  

  A cookie baker in Washington  Dec 24, 2003
Would make this again.
These cookies were horrible!!! We used chocolate covered cherries and the cream spread all over the pan!!! The chocolate melted out everywhere! When you ate the cookies it tasted llike dough! they were awful!!!

RESPONSE: Of course the cream from the chocolate covered cherries ran all over. The recipe doesn't call for chocolate covered cherries, it calls for candied cherries! When you change the recipe you do so at your own risk. one star

  A cookie baker in Illinois  Dec 18, 2003
Would make this again.
My family used to make this and other recipes which were printed in a Better Homes & Gardens issue from the late 1940s. I lost it and have been looking for it for years. Thank you very much. five stars

  A cookie baker in Texas  Dec 12, 2002
Would make this again.
I have made this recipe for over 40 years. It is a family favorite and very special for Christmas. I had misplaced the recipe and am so happy to find it! five stars

Recipe Info

three point seven stars
100% would make this again


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