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Marcee Stelley

This holiday cookie is called a Tortelette. My mom always made these at Christmastime, so it is very special to me and a part of my memories from childhood. It is from an old recipe handwritten by my mom.

Tortelettes are a very unique cookie, and I have never met anyone (outside of our relatives) who was familiar with this family favorite!! It is part of our family Christmas tradition to always include Tortelettes on our holiday cookie trays. I hope you enjoy them as much as my family does!!


1 lemon
1 cup sugar
3/4 cup butter
2 egg yolks
1 1/2 cups flour

Grate rind of 1/2 lemon into 1 cup sugar. Cream the lemon sugar with 3/4 cup butter. Beat two egg yolks into the sugar — one yolk at a time — beating well after each addition. Gradually stir in 1 1/2 cups flour.

Make the dough into a roll with the diameter of a 50 cent piece. Wrap the cookie dough roll in waxed paper and twist wax paper ends closed on each end. Refrigerate overnight.

The next day — remove cookie dough roll from fridge and cut into VERY thin slices. Prepare topping and egg white wash.

Egg White Wash

1 egg white lightly beaten with 1 Tablespoon water in small bowl.

Almond Sugar Spice Topping

1 cup thin sliced blanched almonds
1/2 cup sugar
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Mix the almonds, sugar, cinnamon, nutmeg and salt together in a small bowl.

Brush the top of each cookie lightly with the egg white/water wash. Then sprinkle each cookie top with the almond sugar spice mixture. Place on parchment-covered cookie sheet.

Bake at 375* until golden on cookie edge. Cool and store in single layers separated with waxed paper. Store in airtight container.

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