Thursday, January 19, 2012

Tish "the Dish" Diaz's Galleta's De Navidad (that's Christmas Cookies for the gringos)

The first thing I need to do is apologize to Tish because this is the ONLY picture I have of us together....and it's simply not a good one. It is, however, a Christmas picture, which goes along with the recipe she has given me. Tish is in the back at the right, behind the keyboards, and this picture was taken during an Andy Williams Christmas Show in Branson, Missouri during the first season he was doing shows in his new theater there.  (Also in the picture is the lovely Chris Flowers. I don't know the Snowman's name or I'd give him credit).

Tish is a wonderfully talented musician and at the time of this writing, she is working in Las Vegas playing for the show "Jersey Boys". I miss seeing her and working with her very much - she's a sweetheart and someone who knows what life is all about.

Tish says she made this with blackberry preserves but it can also be made with apricot. Enjoy~


1 1/2 C butter, room temperature
1/3 C sugar
3 C flour
1 1/2 tsp vanilla 
4 eggs, separated
3/4 C sugar
juice of 1 lime
2 1/2 C fruit preserves
1/2 C Grand Marnier
1/2 C confectioner's sugar
3/4 C chopped walnuts


1. Mix the butter, 1/3 cup sugar and flour until well blended. Add the vanilla and egg yolks and mix until a large ball can be formed.
Knead the dough 4 to 5 minutes, dust with flour, cover with plastic and refrigerate 30 minutes to 1 hour.

2. Preheat oven to 350ºF. Grease two cookie sheets. (Or you can line the sheets with parchment paper).  Beat the egg whites until stiff, lower mixer speed and gradually add ¾ cup sugar and the lime juice. Beat for 1 minute, until the mixture is shiny.

3. On a large, floured surface roll out the dough. Transfer it to the greased cookie sheets and continue to roll out until very thin.

4.  Combine the preserves and the Grand Marnier, then spread the mixture over the dough. Cover the preserves with the beaten egg white mixture and sprinkle with confectioners' sugar and chopped walnuts.

5. Bake for 45-60 minutes or until egg whites are golden brown and crispy. Remove from oven, allow to cool and cut into squares. Makes about 2 ½ dozen.

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