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Receta Mrs. Atwoods' Calla Lilies
by Global Cookbook

Mrs. Atwoods' Calla Lilies
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  Raciónes: 12

Ingredientes

  • 2 x Large eggs
  • 1/2 c. Sugar, granulated
  • 1/2 c. Flour, all purpose
  • 1 tsp Baking pwdr
  • 1 pch Salt
  • 1/2 c. Whipping cream
  • 1/2 tsp Sugar, granulated
  • 1/4 tsp Vanilla
  •     Grape jelly

Direcciones

  1. BATTER: Beat Large eggs till foamy; gradually beat in sugar till well blended.
  2. In separate bowl, combine flour, baking pwdr and salt. Add in flour mix to egg mix; 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 min or possibly till golden brown and top springs back when lightly touched. Using metal spatula, remove cookies, one at a time, from baking sheet. Healthy pinch and hold bottom half of each circle together, turning sides inward, to create calla lily shape. Let cold 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 possibly thin line of grape jelly down centre of each lily, running into healthy pinch end. Pipe or possibly spoon whipped cream into pinched centre. Serve immediately.