Pignolis- An Heirloom Recipe from a Friend’s Mother

The one thing I can tell you is, don’t mess around with the confectioner’s sugar amount as it is needed to make the cookie take shape!

Parchment paper is key, too.

You can see I should have put this recipe in a plastic sleeve. It is well used and always appreciated. People devour them.

Thinking of how wonderful it is that Esther was so generous to share her hand written recipe at least twenty years ago. Her daughter, Diana, will take her iPad to show her this post on Tuesday as we have no school due to the storm winds and rain predictions. I called and asked if it would be okay to post and Diana said, “Yes” so thank you Diana and her mother, Esther.

I baked these for Laura’s wedding last year and made them for the House Concert for my gluten-free friend.

(Smidge, this recipe is for you, too!)

Little Green Apples

It’s an iPhone photo story and the bowl of peelings didn’t come out. This was last Thursday.

Recipe for a summer afternoon.

Generous neighbors with an apple tree laden with fruit- a couple of boxes waiting to be filled. (We filled one.)

A friend to help pick, peel, core and slice.

The crust was butter, flour and salt, a few tablespoons of ice water- mixed up in the food processor, rolled out.

Four open face pie/tarts and one quart of applesauce that looks almost green to me.

We took one of the pies down to the owners of the apple tree and were they ever surprised. I brought one out to Ohio for the family. Along with the applesauce.

Small apples, tart and sweet, firm flesh and delicious. A sprinkle of lemon, dots of butter and light on the cinnamon. A bit raggedy looking but tasty.