Foreign
Christmas Cookies

• 1 (6 ounce) jar maraschino cherries, undrained
• 1 cup chopped pecans
• 1/4 cup quince jelly
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoons Cognac
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 3/4 cup shortening
• 5 to 6 tablespoons cold water
• Maraschino cherry halves, drained
• 1/2 cup sugar
• 1 cup water
• 2 tablespoons honey
• 1 1/2 teaspoons lemon juice

Drain cherries, reserving liquid, and chop. Combine chopped cherries, reserves liquid, chopped pecans, jelly, cinnamon, and Cognac in a medium mixing bowl; mix until thoroughly blended. Set aside.

Combine flour and salt in a medium mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle 5 to 6 tablespoons water evenly over surface of four mixture; stir with a fork until dry ingredients; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill.

Roll half of pastry to 1/8 inch thickness on a lightly floured surface; cut with a 3 inch round cutter. Place a heaping teaspoonful of reserved cherry mixture in center of each cookie; overlap sides, forming a cylinder. Insert a cherry half in each open end. Place 2 inches apart on lightly greased cookie sheets. Repeat procedure with remaining dough. Bake at 400° for 20 to 25 minutes or until lightly browned. Remove to wire racks to cool completely.

Combine sugar, 1 cup water, honey, and lemon juice in a saucepan; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Cool glaze to room temperature; drizzle over cookies. Let dry completely before serving. Store in airtight containers.

Yield: about 2 dozen.

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