Alexa here. This week is cookie week in my house: the kitchen gets covered in flour and sugar in my attempt to craft cookies pretty as Martha's. I thought I'd try some new recipes this year, inspired by the world of film instead of M. Diddy. When I heard about The Dead Celebrity Cookbook Presents Christmas in Tinseltown I thought I'd check it out; I was sold when I saw it included Robert Mitchum's recipe for egg nog and Joan Crawford's recipe for angel food cake. First, though, I decided to try my hand at Barbara Stanwyck's family recipe for Christmas Kipfels during my yearly viewing of Christmas in Connecticut. With a little modification (rolling the dough instead of folding it, similar to rugelach), they were a snap.
With this recipe you won't need help from Felix
And so delicious! So I was inspired to seek out other celebrity cookie recipes. Another resource: Silver Screen Suppers, where you can find loads more of Joan Crawford's recipes. But when I stumbled upon Meryl Streep's family recipe for thumbprints (featured in Good Housekeeping) I knew I'd have to try it. After all, she showed some serious skills cracking those eggs in The Hours, clearly she knows her way around the kitchen. So of course, I dialed up The Hours and got to baking...
You won't be a stressed host with these cookies on hand
Another success! I think my husband has gained 5 pounds this week. So for those who want to make some yummy actressy holiday treats, here are the recipes.
Barbara Stanwyck's Christmas Kipfels
(makes about 24 cookies)
1 cup butter, softened
1 cup cream cheese, softened
1 tablespoon sour cream
1 pinch salt
2 cups flour
Jar raspberry or apricot jam
Blend butter, cream cheese, sour cream and salt until creamy. Sift in flour. Mix and knead until it becomes a smooth, slightly sticky dough. Gather into a ball, wrap in plastic wrap and chill at least three hours.
Preheat oven to 350 degrees. Roll out the dough into a rectangle, and cut into thin trianges, about 3 inches wide on the short side and 5 inches long.
Spread some jam on short side of each triangle and roll from that end to make crescents. Bake on a greased cookie sheet for 20 minutes. Carefully transfer to a rack and let cool.
Meryl's Thumbprints
(makes about 5 dozen cookies)
1 1/2 c. butter (3 sticks), softened
3/4 c. honey
1 tsp. vanilla extract
2/3 c. almonds, finely ground
1 3/4 c. whole wheat flour
1 3/4 c. all-purpose flour
Jam or preserves for filling
In large bowl, with mixer on medium speed, cream butter, honey, and vanilla. Add almonds and flours, and mix until well blended. Divide dough into 4 pieces; wrap each in plastic wrap and refrigerate at least 2 hours.
Preheat oven to 325° F. On lightly floured waxed paper, roll 1 piece dough 1/8 inch thick. With 3-inch heart-shaped cookie cutter, cut dough into shapes; transfer to cookie sheet. Wrap and refrigerate trimmings. If filling cookies with jam, make a shallow thumbprint in center of each cookie, then spoon a dab of jam into each thumbprint.
Bake cookies 12 to 14 minutes or until slightly browned at edges. Let cookies remain on cookie sheet 2 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough and trimmings.