Mary Lechasseur says that her Grandmother Mary "Mae" Jones from Knowlton's Landing Québec made these as did Aunt Daisy. And that she's named after her Grandmother Jones.
"These are great refrigerator cookies because the dough needs to be made in advance of baking so it has the time to set before it is cut. You can also keep the dough cylinders in the freezer and slice them just before baking. These have the unexpected burst of flavor that comes from juicy pomegranate seeds. Not only do they taste very good, but the bright red color of the seeds is striking against the soft tan color of the cookie dough."
Makes about 4 dozen cookies.
Well Michael Lechasseur, de fuss ting to do is cree-ate the rite at-mus-fare bi puttin on some Boney M music…like “Brown Girl in the Ring”. Den yuh gon pour ya-self a big jigger a rum. Nun-a-dem imme-tation won like Bacardi or Captain Morgan. Ya need the rail ting like Eldorado or Demarara XM pun de rox wit a twis-o-lime. Afta ya dun do dat, den yo go hugg up ya woman plenty…because she naw wan hugg yu afta yah smel like garlic, peppa and ting!!!
Oh my God! These are the best cookies. If you love pecans then you got to make them.
This is a rich, candy-like dessert. A small piece goes a long, delicious way. For a more intricate icing, drizzle melted red currant jelly in straight lines over the icing. Pull the point of a knife through the lines to make a pretty design.
Use about 8oz of shortbread cookies and process in a food processor to make crumbs. Make the slices up to three days ahead of time.
Punch-de-Creme is basically a rich creamy drink that’s infused with strong rum for that added kick. It’s like the Caribbean version of Bailey’s. I didn’t get a chance to speak with my aunt for the specific recipe she uses, but after many drinks were shared that night… just about everyone had a recipe to share with me on making Punch-de-Creme. Add booze and people will instantly become experts at just about anything.
From all the “ole” talk, here one I think would produce a great final drink…
Stuffing is a personal thing. I like this recipe from my friend Laird Saunderson because I love fruit stuffing with turkey. If you are more traditional, replace the apples with a pound of crumbled sausage meat, and use chopped fresh sage instead of tarragon.
For the best results, use slightly stale bread. Challah or egg bread makes an excellent stuffing.
Place any extra stuffing in a greased baking dish and bake, covered, for an hour at 375°F.