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 Posted By: Dixie Girl 
Dec 11  # 1 of 11
1/2 cup margarine
1 1/4 tbs. powdered sugar
1 cup finely chopped nuts
1 cup flour
1 tsp vanilla

Mix all the ingredients until it forms a soft dough. Roll the dough until it is the size of your thumb. Cut the roll into 2 inch pieces. Bake at 325* until light brown. Cool and roll in extra powdered sugar.

This was a Christmas treat my Mimi always made, and they are delicious:) I'm heartbroken, though, I went to find her rolled cookie recipe, (it is mixed and put in refrig overnight, and has a nutmeg taste to it and you roll them thin with rolling pin and use cookie cutter resembles a moravian type cookie) and in my recent move to a new home it has become misplaced. If anyone has a recipe resembling this PLEASE post it:) Thanks

Julie
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 Posted By: Cook Chatty Cathy 
Dec 12  # 2 of 11
These are one of my very favorite Christmas cookies!!! They are melt in your mouth m-m-m-m-m good!!!!
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 Posted By: chubbyalaskagriz 
Dec 13  # 3 of 11
These would work well in a yummy Trifle!
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 Posted By: TaterTot 
Dec 15  # 4 of 11
Quote chubbyalaskagriz wrote:
These would work well in a yummy Trifle!

That's exactly what I was thinking!
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 Posted By: shipscook 
Dec 15  # 5 of 11
Would probably have to double or more the recipe---here is a fantastic dessert using lady fingers. Very rich!
MEXICAN CHOCOLATE ICEBOX CAKE

"There's a hint of cinnamon in the chocolate filling and the whipped cream topping."

INGREDIENTS:

60 sponge-cake-type ladyfingers (from three 3-ounce packages - use the ones that are split in half) (*Note: Some reviewers brushed the ladyfingers with liqueur, such as Kahlua, or with strong coffee - I leave them plain)
2 3/4 cups chilled whipping cream (heavy cream)
4 ounces unsweetened chocolate, chopped
1/4 cup granulated sugar
1 cup plus 2 tablespoons powdered sugar (divided)
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
1 teaspoon ground cinnamon (*Note: I suggest using a mild cinnamon)
1 ounce semisweet chocolate, grated (I use 1 1/2 - 2 ounces)

DIRECTIONS:

Line bottom of 9-inch-diameter springform pan with ladyfingers. Line sides of pan with ladyfingers, standing ladyfingers side by side and rounded side out.

Stir 3/4 cup whipping cream, unsweetened chocolate and 1/4 cup sugar in heavy small saucepan over low heat until chocolate melts and mixture is smooth. (I use a double boiler). Remove saucepan from heat and cool to room temperature.

Using electric mixer, beat 1 cup powdered sugar, butter and 1 teaspoon vanilla in large bowl until blended. Beat in cooled chocolate mixture.

(Note: Chill clean dry beaters and a second large mixer bowl in freezer or refrigerator until cold before whipping cream.)
Combine remaining 2 cups cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla and cinnamon in chilled large mixer bowl. Using clean dry beaters, beat until firm peaks form.

Fold half of whipped cream mixture into chocolate mixture.
Spread half of chocolate filling in ladyfinger-lined pan. Top with layer of ladyfingers, then remaining chocolate filling.

Pipe or spread remaining whipped cream mixture over filling. Sprinkle with grated semisweet chocolate.

Refrigerate until firm, at least 3 hours. (Note: I recommend chilling overnight). (Can be made 1 day ahead. Cover and keep refrigerated.)

Remove pan sides from cake and serve. (I prefer serving this cake at room temperature - the chocolate filling is creamier).

Serves 12.

Bon Appetit
August 1999