Iumbolls*
To make Iumbolls
Take half a pound of Almonds being beaten to a paste with a short cake being grated, and 2 eggs, 2 ounces of carroway seeds, being beaten, and the juice of a Lemmon: and being brought into paste, roule it into round strings: then cast it into knots, and so bake it in an oven and when they are baked, ice them with Rose-water and Sugar, and the white of an egge being beaten together, then take a feather and gild them, and put them again into the oven, and let them stand in a little while, and they will be iced cleane over with a white ice: and so boxe them up, and you may keep them all the yeare.
Ingredients
| 2-3/4 oz. | slivered almonds, grated together in blender |
| 1 Tbs. | caraway seeds |
| 1/2 c. | butter or margarine |
| 2 | egg yolks |
| 2-1/2 c. | flour |
| 1/4 c. | confectioners sugar |
| 1/4 c. | cream |
| |
Icing
| 1/4 c. | sugar |
| 1 | egg white |
| 2 tsp. | extract of rosewater |
| |
Steps
- Cream butter.
- Blend in other soft ingredients until a soft, buttery mass.
- Add almonds & seeds.
- Roll out in pencil shapes & knot OR form into balls and flatten on cookie sheets.
- Bake at 350 for 15 minutes. DO NOT BROWN.
- Take out and let cool.
- Beat icing ingredients into meringue.
- Brush on cool cookies.
- Bake at 350 for 5 more minutes.
Note
Instead of using grated short bread (cake), I started from a shortbread recipe and varied it.
