First, my tidbit… Mistletoe – The mysterious KisStory of Mistletoe
Mistletoe is a semi-parasitic plant that produces small white berries and grows almost exclusively in trees. Our KisStory begins in the 1st century A.D. The consensus among experts is that the use of Mistletoe in ritual form started with the Celtic Druids. This ancient civilization lived on the British Isles in what is now Ireland and Scotland. The Mistletoe became a sacred symbol of vitality and fertility after the Druids saw it blooming in the trees during the harsh winters. It later became a central focus of the Ritual of Oak and Mistletoe (in which the Druid Grand Master climbs the sacred oak tree, removes the mistletoe with a golden sickle, and distributes it to the people) that led the Romans to call the Druid’s barbarians.
The kissing tradition appears to have started in 18th century England when it first became widely used as a Christmas decoration. The tradition spread quickly throughout the world. Beginning as a custom among the lower classes, it made its way to all classes, becoming a universal holiday ritual.
In Norse mythology, the mistletoe plant was a sign of love and peace. The goddess Frigg lost her son, the god Baldur, to an arrow made of mistletoe. After his death, she vowed whoever stood beneath the mistletoe would be offered a kiss and forever be protected.
The tradition continues. A person is allowed to request a kiss from a person standing beneath a sprig or bouquet of mistletoe. If the kiss is refused, bad luck will befall the person who said no.
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Now… to cookies!
Grandpa Aaron is my Dad. This is his recipe. I will warn you. This is not a slice-and-bake experience. This is cookie-making at its best! It is a treat when we make them, and they are all gone before the night is over.
For those who cannot read his handwriting (me neither), here is a typed copy of the recipe!
Grandpa Aaron’s (Ruth A. Casie’s Dad) Rugalach 
The Ingredients will make 80-88 pieces
Mixture A
3 cups of all purpose flour
1 pkg of dry yeast
2 sticks of butter
3 egg yolks
1 cup of sour cream
Mixture B
1 cup of chopped nuts
1 cup of sugar
2 teaspoons cinnamon
Mixture C
½ cup of raisins
½ cup of prune jam (I prefer Raspberry preserves)
The Directions
- Combine the flour and yeast.
- Cut the butter into the flour/yeast combination.
- Add the egg yolks and sour cream to the butter, flour, and yeast mixture.
- Separate the dough into 10 pieces.
- Roll out each piece between 2 sheets of wax or parchment paper, forming a circle
- Remove the top wax paper – SAVE – cut the circle into 8 equal triangles.
- Sprinkle with Mixture B (nuts, sugar, and cinnamon) – Replace the wax paper – press Mixture B into the dough.
- Turn the circle over and remove the wax paper.
- Sprinkle with Mixture B – place a small amount of the jam and about 2-3 raisins on the smaller side of the triangle. [the bottom of the triangle]
- Roll from the small side toward the point. [the bottom of the triangle]
- Place the cookies on a cookie sheet.
- Bake in a pre-heated 350 F degree oven for 13-15 minutes.
- Cook on a rack.
- Enjoy! And Happy Holiday!
Me and my Dad a very long time ago
2024 Historical Romance Author Cookie Hop
Author Link List
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1 |
Heather McCollum |
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2 |
Callie Hutton |
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3 |
Allison B. Hanson |
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4 |
Jane Charles |
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5 |
Katherine Bone |
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6 |
Alanna Lucas |
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7 |
Jude Knight |
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8 |
Glynnis Campbell |
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9 |
Anna St. Claire |
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10 |
Brenna Ash |
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11 |
Tabetha Waite |
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12 |
Kate Bateman |
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13 |
Eliana Piers |
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14 |
C.H. Admirand |
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15 |
Rachel Ann Smith |
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16 |
Margaux Thorne |
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17 |
Sara Adrien |
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18 |
Ruth A. Casie |
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19 |
Maeve Greyson |
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20 |
Tina Gabrielle |
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21 |
Christina Diane |
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22 |
Melanie McCarthy |
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23 |
Edie Cay |
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24 |
Aubrey Wynne |
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25 |
Misty Urban |
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26 |
Elizabeth Rose |
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27 |
Tara Kingston |
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28 |
Rebecca Paula |
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29 |
Terri Brisbin |
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30 |
Sydney Jane Baily |
E-mail your completed list to Heather@HeatherMcCollum.com with “Historical Romance Authors are Sweet” in the subject line. Good luck!
I googled to see what they look like…these look yummy Ruth. Thanks for sharing your family’s recipe.