Grilled Halibut with Sicilian Caper Lemon Sauce

This week our local grocery store had fresh wild Alaskan halibut fillets on sale. I bought 1-1/2 lbs. for dinner when the store clerk told me it had been flown in from Alaska the day before and had never been frozen. I could not wait to eat it. My husband grilled the fish perfectly and I made this deliciously pungent caper sauce to go with it, which got rave reviews from my family. (We also used the sauce as a dip for the crawfish boil we had over the weekend.) It makes a great accompaniment for roasted cauliflower or carrots.

Grilled Halibut with Sicilian Caper Lemon Sauce

Grilled Halibut
1-1/2 lbs. fresh halibut fillets, 1-1/2 inches thick
olive oil
salt and pepper
sumac for garnish

Sicilian Caper Lemon Sauce – makes 2/3 cup
1/2 c. extra virgin olive oil
8 anchovy fillets (from a 2 oz. tin of anchovies in olive oil)
4 Tbsp. capers, rinsed and drained
2 tsp. caper brine
2 Tbsp. fresh lemon juice
4 small green olives, pitted (I used Trader Joe’s jarred Luques olives)
1 large clove garlic, chopped
1 tsp. red wine vinegar
1/8-1/4 tsp. kosher salt
pinch of sugar
1-2 tsp. water to thin

Preheat the grill on high for 20 minutes, then reduce heat to medium low. While the grill is preheating make your sauce. Combine all the caper sauce ingredients in the blender and blend until smooth. Taste and correct seasoning if necessary. Rub halibut fillets with a little olive oil, salt, and pepper on each side. Place on hot grill skin side down. Let cook for 4-5 minutes per side, depending on thickness, until fish is firm but still opaque in the center. Remove fish to a serving platter. Drizzle halibut with caper lemon sauce (you will have extra sauce that you can save for another use). Garnish with a dusting of sumac. Serves 3-4.

Greek-style Spinach with Black-eyed Peas

I have had an abundance of sweet and tender spinach in my CSA bag from La Nay Ferme. We have been making a lot of basic salads with it, but I recently came across some interesting recipes for Greek and Middle Eastern black-eyed peas and spinach. My version is adapted from Tessa Kiros’ charming book Falling Cloudberries. The flavors are heightened by adding lemon juice, and the dish is refreshingly garnished with green onions, parsley, and tomato. You can make this as a side dish but it is also delicious warmed and set inside a pita for a very tasty lunch sandwich.

Greek-style Spinach with Black-eyed Peas
1/4 c. extra virgin olive oil + 1-2 Tbsp.
1 c. chopped onion
3 cloves garlic, chopped
4 c. packed fresh spinach, rinsed
salt and pepper
1-1/2 c. cooked black-eyed peas or 1 (15 oz.) can black-eyed peas, rinsed and drained
2 generous pinches Aleppo pepper or red pepper flakes to taste
juice of half a medium lemon
2 green onions, chopped
1/2 c. cherry tomatoes, quartered
1/4 c. chopped Italian flat leaf parsley

To cook black-eyed peas, place 1 cup dried beans in a saucepan and cover with cold water. Bring to a boil, then simmer for 10 minutes. Drain and place in a slow cooker. Add 6 cups cold water (bay leaf optional). Cover and cook on high for 2 hours. Turn off heat and add 1 tsp. kosher salt. Let sit 30 minutes, then drain. Use 1-1/2 cups for the recipe. Save the rest for another use. Heat 1/4 c. olive oil in sauté pan on medium heat. Add onions and sauté until onions are melting and golden. It should take 7-10 minutes. Add garlic and sauté 1-2 minutes to soften but not brown. Add spinach, then salt and pepper to taste. Sauté 3 minutes to wilt and soften spinach. Add cooked black-eyed peas and Aleppo pepper or pepper flakes. Taste and adjust salt and pepper. Sauté for 2-3 minutes, stirring occasionally. Add lemon juice, then remove to a serving bowl. Drizzle with 1-2 Tbsp. olive oil, then garnish with chopped green onions, tomatoes, and parsley. Serves 4 as a side dish.

Citrus Shortbread Bars

This weekend was my daughter’s prom. She and her friends were so excited they could hardly wait, so we decided to have a girls only pre-prom parade and tea party at our house where they could show off their dresses. I set the table with my English tea set and made some of my daughter’s favorite treats. She specifically requested these citrus shortbread bars, along with cinnamon savoiardi, pecan bars, pudding, mixed berry salad, and chocolate cake squares. It was so much fun to have the girls over for a fancy evening, and it was even more fun to attend promenade last night and see all the girls in beautiful gowns with their handsome dates.

There are many recipes for lemon or lime bars online. I think the key to exceptionally good flavor is to use the small sweet limes available in Mexican markets rather than large Persian limes. I like to microwave them for a minute to help warm and release the juice. (You can also use orange, blood orange, or Meyer lemon juice instead.)

Citrus Shortbread Bars

Shortbread Base
2 c. flour
1/2 c. powdered sugar
1/4 tsp. kosher salt
1/2 tsp. lemon zest
1/2 tsp. lime zest
1 c. cold unsalted butter, diced

Citrus Filling
4 large eggs, room temperature
2 c. sugar
1 tsp. lemon zest
1 tsp. sweet lime zest
3 Tbsp. fresh lemon juice
3 Tbsp. fresh sweet lime juice (you will need 7-10 small, sweet limes)
3 Tbsp. flour
1 tsp. baking powder
pinch of kosher salt
2-3 drops vanilla extract
1 drop green or blue food coloring (optional)
powdered sugar for garnish

Preheat oven to 350 degrees. For the shortbread base combine in a food processor the flour, powdered sugar, salt, and citrus zest. Pulse to mix, then add diced butter and pulse again to form pea-size bits of butter, but not so much as to bring it into a dough; it should still be powdery. Pour the mixture into a 9×13 pan and pat down slightly. Bake for 15-20 minutes until just barely set and lightly golden around the very edges. While the shortbread base is baking make the filling. In a bowl beat eggs then add sugar and mix. Add citrus zest and juice, flour, baking powder, and salt. Stir until well mixed. Add vanilla and 1 drop of food coloring. Stir to thoroughly mix. Pour onto pre-baked shortbread crust. Return to the oven for 20-25 minutes until the filling is set and beginning to brown. Cool on rack. Keep refrigerated. When ready to serve cut into squares and sprinkle with powdered sugar. Makes 30 squares.

Puff Pastry Jam Tartlets

It is beginning to warm up and the tulips are in full bloom across my front yard, which signals an annual spring ritual: clearing out the freezer to make room for the new garden bounty that will be upon us shortly. As part of that task I take whatever frozen fruit needs to be used up and make pies or small batches of thick fruit jams to use in desserts or for breakfasts. This recipe for jam tartlets is one of my favorite ways to use up the freezer produce (it can also be easily made with store-bought jam). Below are three jams that I make from frozen fruit – Rhubarb Vanilla Pear, Blueberry Pear, and Strawberry Rhubarb. You will use 1-2 Tablespoons of jam per tartlet, depending on how thin you roll the puff pastry. I usually make two or three kinds of jam at a time so I have a variety of flavors to choose from. These jam tartlets are rustic and delicious and are good any time of the year. I find puff pastry so versatile and easy to use that I always keep a supply in my freezer. Just roll out the puff pastry, score, brush with egg wash, top with jam, and bake. It is a dessert that kids can help with, too. Puff pastry tartlets taste best fresh from the oven. There are many recipes for puff pastry jam tartlets; this one is adapted from Canal House Cooks Everyday by Hamilton and Hirsheimer.

Puff Pastry Jam Tartlets
1 pkg. puff pastry, defrosted (use 2 sheets)
1 large egg
pinch of salt
Store-bought or homemade jam – 2 cups

Preheat oven to 400 degrees. Take one sheet of puff pastry and place on a very lightly floured sheet of parchment paper. Roll the pastry out a bit thinner – about 1/8 inch thick. Place on a baking sheet. Cut the puff pastry into 3 vertical strips, then cut into 3 horizontal strips to make 9 squares or tartlets. Score a second square in the middle of each tartlet square, leaving a 1/2-inch border to hold the jam. Combine the egg and a pinch of salt for an egg wash. Beat egg until smooth, then brush each square with the egg wash. Place 1-2 Tablespoons of jam in each tartlet square. I like to fill the scored square generously, spreading it evenly with a spoon. Repeat with second sheet of puff pastry. Bake for 15-20 minutes until the puff pastry is golden brown and the jam is set. Cool on rack for 5 minutes, then serve. Makes 18 tartlets.

Rhubarb Vanilla Pear Jam – makes 2 cups
2 c. chopped rhubarb
1 c. peeled and sliced pear
1/2 c. vanilla granulated sugar or sugar with 1/4 tsp. vanilla extract or small piece of vanilla bean
1/2 tsp. fresh lemon juice
pinch of kosher salt

In a small saucepan combine all ingredients. Bring to a boil on medium, then lower heat to a simmer, stirring often until fruit has fallen apart and turned into a thick jam. It should take 7-10 minutes. Let cool 10 minutes, then use.

Blueberry Pear Jam – makes 2 cups
2 c. blueberries
2 c. peeled and sliced pears
2/3 c. vanilla granulated sugar
1/2 tsp. fresh lemon juice
pinch of kosher salt
1/4 tsp. ground cinnamon

In a small saucepan combine ingredients. Bring to a boil on medium heat, then lower to simmer, stirring often until fruit falls apart and turns into a thick jam. It should take 15-20 minutes. Let cool 10 minutes.

Strawberry Rhubarb Jam – makes 2 cups
1-1/2 c. sliced rhubarb
1 c. sliced strawberries
1/2 c. vanilla granulated sugar
1/2 tsp. fresh lemon or orange juice
pinch of kosher salt

In a small saucepan combine ingredients and bring to a boil. Lower heat to simmer and stir the fruit until it falls apart and turns into a thick jam. It will take about 10-12 minutes.

Strawberry Rhubarb and Blueberry Pear Tartlets Before Baking

Baked Tartlets

Beet Tzatziki

This garlicky beet and yogurt dip is surprisingly addictive and looks beautiful with its bright pink color on an appetizer table. The recipe is adapted from the lovely Eastern Mediterranean cookbook Purple Citrus and Sweet Perfume by Silvena Rowe. I received sweet baby beets in my CSA bag from La Nay Ferme in combination with a few larger ones makes for a delicious, flavorful tzatziki. Serve along side fresh pita or other flatbread.

Beet Tzatziki
4 medium beets or 8 baby beets or a mix of both
1 c. plain whole milk Greek yogurt
1 large clove garlic, finely chopped
1 Tbsp. chopped red onion
1 Tbsp. extra virgin olive oil
1 tsp. fresh lemon juice
1/4 tsp. kosher salt or more to taste
1/4 tsp. sugar

Preheat oven to 400 degrees. Place unpeeled beets on a baking sheet. Drizzle with a little olive oil, salt and pepper. Roast medium size beets for 40-50 minutes until fork tender. Roast for less time if using baby beets. Cool beets then peel. Grate 3/4th of the beets and chop the remainder into small cubes. Set aside. In a bowl combine the yogurt, garlic, onion, 1 Tbsp. olive oil, lemon juice, salt and sugar. Gently fold in the grated and chopped beets. If the mixture is too stiff, add a little more olive oil. Chill 1-2 hours then serve. Serves 4-6.

Russian Pork and Sauerkraut Soup

We recently returned from a trip to Louisiana, Mississippi, and Florida. We had a great time exploring Natchez and New Orleans and were fortunate to arrive during crawfish season, indulging in crawfish po boys and boiled crawfish. We also loved spending time with my Florida relatives, sampling deliciously sweet Florida lobsters that my cousins caught in the Keys, and home made family favorites such as caponata, stuffed pasta shells, and pizza. It is too bad vacations come to an end.

Now, we are back in the West where it has been cold and rainy. Even though it is spring, it is still chilly enough to enjoy this hearty and delicious pork and sauerkraut soup, one of my favorites. The recipe came from my cousin Connie who married into a Russian immigrant family and was taught to make this dish from her mother-in-law. There are many variations on cabbage and pork stew, which is made all over Eastern Europe by Germans, Czechs, Slovaks, Lithuanians, Russians, Ukrainians, Poles, and Hungarians. It can be flavored with sausage, tomatoes, mushrooms, caraway, sour cream, etc. This particular recipe uses pork ribs, potatoes, and sauerkraut as its main ingredients. I prefer to use Steinfeld’s bottled sauerkraut for this recipe because it is thinly cut with a mildly brined flavor. Thickly cut sauerkraut takes away from the delicate and creamy texture. Also, be sure to use bone-in country style pork, since the bone helps add flavor to the soup. It takes about 2 hours to make, but it is worth the time and you can break down the steps by boiling and mashing the potatoes a day ahead, saving the potato water. The soup tastes best when chilled overnight to allow the flavors to mature.

Russian Pork and Sauerkraut Soup
1 (2 lb.) pkg. pork country style ribs (bone-in, 6-7 ribs)
olive oil
salt and pepper
garlic powder
onion powder
3 medium Russet potatoes, peeled and cubed = 2 cups mashed potatoes
2 c. potato cooking water
1/2 c. margarine
2 c. chopped onions (1 large or 3 small onions)
1/2 c. flour
3 c. rinsed and drained sauerkraut (3/4 of a 32 oz. jar)
5 c. water
1 Knorr brand chicken bouillon cube
3/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1/2 tsp. sweet paprika
1/4 tsp. smoked paprika

Preheat oven to low broiler setting. Place pork ribs on a half sheet pan. Drizzle the ribs with olive oil and sprinkle with salt, pepper, garlic powder, and onion powder. Turn ribs over and drizzle with more oil, salt, pepper, garlic powder and onion powder. Brown ribs under the broiler for 4 minutes. Turn ribs over and broil 3-4 more minutes until browned. Place sheet pan with ribs on a rack and set aside. While the meat is broiling place cubed potatoes in a 5-quart stockpot and cover with cold water and a bit of salt. Cover and bring to a boil, remove lid and boil potatoes 15-20 minutes until the potatoes are fork tender and soft. Save 2 cups of the potato water and set aside, then drain the potatoes. In the same 5-quart stockpot melt the margarine over medium high heat. Add onions to the hot margarine and cook on medium heat until the onions are soft and straw colored (it should take 10-15 minutes). While the onions are cooking, mash the potatoes, measuring out 2 cups for the soup. Save the rest of the potatoes for another use. Sprinkle the flour over the hot onion mixture and stir for 2 minutes until the flour is golden to make a roux. Slowly stir the potato water into the golden flour, stirring constantly until you have a thick saucy paste. Let cook 1 minute. Stir in the drained sauerkraut and cook 1 minute. The mixture will be quite thick. Add 5 cups water and stir to mix. Add bouillon cube and cover. Bring to a boil. It will take about 5 minutes. Stir in mashed potatoes, then season with 3/4 tsp. kosher salt, 1/8 tsp. freshly ground black pepper, and both sweet and smoked paprikas. Stir to mix. Add broiled ribs to the soup. Bring to a boil. Cover and reduce heat to low and simmer 1-1/2 hours, stirring occasionally until the meat is fall-off-the-bone tender. Remove pork ribs, cut into bite-size pieces, and return meat to the soup pot. Taste and adjust salt, pepper, and smoked paprika to taste. Serves 6-8.

Italian Style Grilled Leg of Lamb

Lamb has been the centerpiece of our Easter feast for many years. I have prepared it a number of ways but have found grilling a boneless leg of lamb to be a very flavorful way to cook lamb for the holiday. An added bonus to this method is that, because the lamb is cooked outside on the grill, it frees up the oven for other dishes when cooking for a crowd. Read the recipe carefully before you begin so as to allow yourself time to marinate the lamb. I was inspired to prepare this dish from Frances Mayes The Tuscan Sun Cookbook: Recipes From Our Italian Kitchen. She uses a method for grilling steaks that I had not seen before: after the meat is grilled she immediately dips it in an herbed olive oil bath. I tried it with grilled lamb and let the hot roast sit in the bath for 10 minutes before slicing. The meat was pink, moist, tender, and absolutely delicious. If you can find it, my favorite brand of lamb is Morgan Valley, raised in Utah. Happy Easter!

Italian Style Grilled Leg of Lamb
1 (5 lb.) boneless leg of lamb

Marinade
2 Tbsp. Red Hawaiian salt
4-5 Tbsp. extra virgin olive oil
4-5 cloves garlic, peeled, cut into slivers
zest of half a large lemon

Olive Oil and Herb Bath
1 c. extra virgin olive oil
3 cloves garlic, finely chopped
1 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1 tsp. lemon zest
1 Tbsp. fresh chopped Italian flat leaf parsley
1 Tbsp. fresh thyme leaves
1 Tbsp. fresh chopped rosemary leaves
1-2 tsp. dried Greek oregano

Begin by marinating the lamb. Season the outside (uncut side) of the leg of lamb with 1 Tbsp. red Hawaiian sea salt. Open the lamb to lay flat, cut side up. If it does not lay flat, cut the meat slightly in the middle; it must be flat in order to grill properly. Season the inside with the remaining 1 Tbsp. Hawaiian salt. Drizzle 4-5 Tbsp. olive oil over the cut side. Lay garlic slivers on the meat and sprinkle with lemon zest. Transfer meat (still cut side up) to a large platter. Cover with plastic wrap and let marinate in the refrigerator for 4 hours. Bring lamb to room temperature 1 hour before grilling. Make the olive oil and herb bath by combining all ingredients and whisking until smooth. Remove 1/4 cup of the bath and use as a basting liquid during grilling. Set the rest aside to use as the bathing liquid as soon as the lamb is finished grilling.

Preheat the grill to 450 degrees or set on high. Sear lamb on all sides (4-7 minutes per side), then lower the temperature to medium, put the cover down, and let the meat grill, turning every 20 minutes. Baste with the 1/4 c. olive oil and herb mixture after the first 45 minutes. Use all of the 1/4 cup. You will grill the meat for a total of 1 to 1-1/2 hours or until the meat is 140 degrees internal temperature at the thickest portion for medium rare meat (use an instant read thermometer). Remove from the grill and immediately bathe both sides in the olive oil and herb bath set aside earlier. Let meat sit in the bath for 10 minutes, tented with foil, then slice. Serves 10-12.

Lamb in olive oil and herb bath

Sliced lamb

Hot Cross Buns

While most of our Easter traditions center around my Italian roots, I enjoy the baking traditions of other areas of Europe, too. Last year I posted a Polish/Russian babka recipe and this year I’m posting sweet buns from the British Isles. I love bread baking and it brings me great pleasure to smell a yeasty, citrusy holiday loaf baking in the oven. The first time I ate a hot cross bun was in England more than twenty-five years ago. I noticed the buns for sale during the Easter season, and loved their moist texture and spicy flavor, so I was both surprised and disappointed to find that, when the holiday was over, they disappeared from the stores. They are traditionally eaten on Good Friday, and I make them ahead so we can have them for breakfast to usher in the holiday weekend. I tried quite a few recipes, attempting to reproduce the flavor I enjoyed in England, and finally came across a great recipe in The Gourmet Cookbook from which my own is adapted. I prefer to keep the buns simple, without dried or candied fruit, but feel free to add raisins or currants if it suits you. Also, the dough develops a better flavor if allowed to have an overnight rise in the refrigerator. I make the dough on the Wednesday evening of Easter week and chill it in the refrigerator overnight. I bake the buns on Thursday, and we eat them for breakfast on Good Friday.

Hot Cross Buns
1 c. warm milk
2 Tbsp. Saf Instant yeast
1/2 c. + 1 tsp. sugar
4-5 c. flour
1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
1/4 tsp. ground ginger
pinch of ground cloves
1/2 tsp. kosher salt
1/2 c. cold unsalted butter, diced
2 Tbsp. margarine, diced
2 large eggs + 1 large yolk
2 tsp. grated lemon zest
2 tsp. grated orange zest
1/4 tsp. vanilla extract

Egg Wash
1 large egg
3 Tbsp. sugar

Icing
1 c. powdered sugar
1 Tbsp. melted butter
1-2 Tbsp. milk
2 drops vanilla extract

In a small bowl mix warm milk, yeast, and 1 tsp. sugar. Cover with plastic wrap and let sit 5-10 minutes until foamy. In a separate bowl sift 4 cups flour with 1/2 c. sugar, spices, and salt. Cut butter and margarine into flour to form a coarse meal. In a small bowl beat 2 eggs and 1 yolk. Add zests and vanilla to the eggs. Form a well in the center of the flour mixture. Add yeast and egg mixture and bring together to form a dough. Turn dough out onto lightly floured surface and knead, adding flour as necessary to form a smooth, soft dough. Place in an oiled bowl, cover with plastic wrap, and chill overnight in the refrigerator or, if baking the same day, let rise 1-1/2 hours until doubled. If using the overnight method, let the dough come to room temperature for 1 hour before shaping for the second rise. Divide dough in half and roll each half into a log. Cut each log into 12 pieces. Roll pieces into balls. You should have 24 balls. Grease a 9×13 pan and line with parchment paper. Place balls close together in the pan. Cover with a kitchen towel and let rise 1 hour. Take a sharp knife and slash an X or cross on top of the buns. Combine the egg and sugar for the egg wash and brush it on the buns. Bake at 375 degrees for 15-20 minutes until golden. Take out of oven and remove buns from the pan by lifting out the parchment paper onto a rack. Let cool. For the icing: combine the sugar, butter, 1 Tbsp. milk, and vanilla and whisk until smooth but slightly thick. You may need to add more milk. Spoon the icing onto the slash marks. Let icing dry, then serve. Makes 24 buns.

Baked buns before icing

Hot Cross Buns with Icing

Wheat Berry and Spinach Salad with Roasted Peppers and Avocado

This salad is refreshing and delicious. The wheat berries add a chewy and nutty element, yet doesn’t overwhelm the salad. The sweet spinach came from my CSA bag from La Nay Ferme and marries well with roasted red peppers, creamy avocados and a few artichoke bottoms. If you are looking for a flavorful salad to accompany lamb for Easter this would be a good choice.

Wheat Berry and Spinach Salad with Roasted Peppers and Avocado
1 c. cooked wheat berries
1/4 c. roasted red peppers
1/4 c. chopped canned artichoke bottoms (optional)
2 Tbsp. chopped red onion
1/2 large avocado
garlic powder
1/4 tsp. fresh lemon juice
1 clove garlic, minced
1 c. tightly packed spinach
2 Tbsp. fresh chopped Italian flat leaf parsley
Salt and pepper to taste

Vinaigrette
1-1/2 Tbsp. extra virgin olive oil
1/2 tsp. Dijon mustard
1/2 tsp. fresh lemon juice
generous pinch of kosher salt
freshly ground black pepper to taste

Precook the wheat berries by rinsing 1 c. wheat berries and placing in a slow cooker with 5 cups water and a pinch of salt. Cook on high for 3 hours or until tender and chewy. Drain and let cool. This can be done in advance and stored in the freezer until needed. In a salad bowl combine one cup of cooked wheat berries, roasted peppers, artichoke bottoms and red onion. Toss then season to taste with salt and pepper. Dice the avocado then season it with a little salt, pepper, garlic powder and a squeeze of lemon juice. Add diced avocado to the wheat berries. Add garlic, spinach and parsley. Add a bit more salt and pepper. Taste to correct seasoning. Mix vinaigrette ingredients together and drizzle over salad just before serving. (You may not need all of it.) Toss. Serves 4 as a side salad and can easily be doubled or tripled.

Italian Cherry Cookies

Each holiday and season in our family is marked by special foods, and I find that anticipating seasonal baked goods and produce keeps life interesting. I first made these Italian cherry cookies for Christmas, but their pastel pink color and bright cherry flavor makes them perfect for Easter, too. They are similar to the cake-like Sicilian cookies I bake, but instead of anise and vanilla they are flavored with one of my favorite combinations – cherry and almond. This recipe makes a lot of cookies, but they freeze well if you are not able to consume a large batch at once. The cookies need time for the cherry and almond flavors to mature, so make them several days in advance and let them sit in an airtight container. If you eat them the day you make them you might be slightly disappointed by the bland flavor, but once the cookies age they are flavorful and delicious.

Italian Cherry Cookies
1/2 c. unsalted dairy-free margarine or butter
1/2 c. shortening
2 c. granulated sugar
4 large eggs, room temperature
1 Tbsp. almond emulsion or extract
1 tsp. vanilla extract
1/2 c. almond milk or regular milk
1/2 c. maraschino cherry juice
1 c. maraschino cherries, chopped
7 c. flour (can use 1/2 c. more if too sticky)
5 tsp. baking powder
1/2 tsp. kosher salt

Cherry Glaze
1 c. powdered sugar, sifted
3 Tbsp. maraschino cherry juice
1-1/2 tsp. almond emulsion or extract

In a mixing bowl combine margarine and shortening. Beat to mix together, then add sugar and beat until light and fluffy, about 3 minutes. Add eggs and extracts. Mix well. Add milk and cherry juice. Mix, then add cherries and beat until mixed, about 1 minute. Sift flour, baking powder, and salt and gradually add to the wet ingredients. Cover with plastic wrap and chill overnight. The next day line four baking sheets with parchment paper and preheat oven to 350 degrees. Sprinkle a bit of flour over the dough and onto hands. Roll dough into balls just a bit larger than a marble. Place on baking sheet and bake 8-9 minutes until cookies are light golden on bottom. Cool on rack. Whisk together glaze ingredients until smooth. Dip cookies into glaze. Let excess glaze drip off. Place on rack to dry. Store in an airtight container with wax paper between cookie layers. Allow cookies to age for several days before eating. Makes 175 cookies.