Mary Ann's Blog

Holiday Cookies Without Boundaries

The Keebler cookie elves won’t be the only ones baking during the holiday season. Making cookies during the days leading up to Christmas consumes the time of many home bakers as well, especially if you are like me and you like to give sweet gifts from the kitchen.

This year I am paying particular attention to those folks on my list who are egg intolerant, and for whom  many holiday confections would just be off limits.

That got me thinking about cookies without eggs, and there are some really delicious ones that not even Scrooge would think that he was missing out on.

Here are three heirloom cookie recipes that have survived in my family through splattered notebooks and faded recipe cards. The fun for me has been in ressurecting them. Mom’s sour cherry cookies that I would snatch from the gleaming tins that she stored them in are one of my favorites, and the dough for them is made with sour cream, no eggs.

I also crave chocolate pepper cookies, or meatball cookies as they were called at home; they are very addicting and again, no eggs!

Nutty squares are just that, chock full of nuts with a crunchy, rich shortbread like texture, this cookie is a great keeper and perfect for mailing  to your most deserved friends. No eggs there either!

Isn’t it nice to know that even though some food boundaries can leave people feeling especially deprived during the holidays, you can still bake and give them cookies and they can eat them too! Happy Baking!

Comments

  1. Chris's avatar

    Chris

    You have a great show and we enjoy watching you better than the other Italian chef (won't mention her name). Your show has such a wide variety of recipes, not just the olive oil, pasta, and cheese over and over.

    I do have a bone to pick with you about a comment you made on a show I watched today. You told viewers not to use curly leaf parsley because it has no flavor. I beg to differ with you on that. Curly leaf is all we use at our house. We have tried both, and to be honest, there wasn't a bit of difference. We grow curly leaf in our summer garden, and you can't beat the flavor...even the Italian flat leaf is no better. Wish you wouldn't malign it so much. There are a lot of us out here who prefer the curly parsley.

    Also, same show, you said that capers were a seed pod. They are actually a flower bud, not a seed pod.
  2. mary Ann Esposito's avatar

    mary Ann Esposito

    Thank you Chris for your comments. I am sure your curly parsley is much better tasting than any store bought variety, I stand corrected on the capers.
  3. Diann's avatar

    Diann

    i love your cookbooks.

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