"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cookies
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-15-2017, 10:44 AM   #1
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,115
Jewel Cake

I am in search of a recipe. A woman brought some cookies to work and we all asked for the recipe, but I lost my copy. It was called "Jewel Cake" but googling just brought up cake recipes. This was a layered cookie. I don't remember what all the layers were, but I think some type of jelly was involved. You layered it all, then sat something heavy on top of it to compress it all together, then cut it in little squares. I also think it was baked, but I'm not really sure. I know this is vague, but if someone is familiar with it, I'm sure they will recognize it from my description.....or not. LOL
__________________

CarolPa is offline   Reply With Quote
Old 12-15-2017, 11:21 AM   #2
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,115
I found the recipe, but I need help. I don't understand it. It's written out by hand by the woman and she probably understood what she meant, but I don't. LOL

Jewel Cake

Cream 3 sticks of oleo and add 1 1/2 C sugar, 6 egg yolks and 3 C flour. Blend til flour disappears. Fold in 6 beaten egg whites. Divide dough in 3. Butter and flour a cookie sheet with sides. Spread dough thin in pan, bake at 350 for 10-15 min. Do this to all 3 doughs.
--------------------------------------------------------------------------------------------
This is what I don't understand. I am assuming I have to take each one out of the pan so I can bake the other 2. Does that sound right? How would I keep it from falling apart when I take it out? I am assuming this is a jelly roll pan.
------------------------------------------------------------------------------------------
So anyway, Blend 1/2 pt sour cream and 1 C chopped nuts. Spread 1/2 of this on top of the first dough. Then spread apricot preserves on top of that. (doesn't say how much.) Place second dough on top of that, and spread with the rest of the sour cream and nuts, then spread black raspberry preserves on top, then put the last dough on top of that. Put foil over that and place a heavy object on top to press down and set overnight in refrigerator.

Icing
6 tsp oleo
1 1/2 C powdered sugar
2 tsp vanilla

Whip oleo and vanilla, then add powdered sugar. Spread over top, and cut in squares.

I remember them being delicious, that's why we all wanted the recipe.
__________________

CarolPa is offline   Reply With Quote
Old 12-15-2017, 11:51 AM   #3
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,509
Take a look at this recipe - https://marisasitaliankitchen.com/it...inbow-cookies/

Though the name is different the cookie sounds the same.
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 12-15-2017, 08:12 PM   #4
Executive Chef
 
Join Date: Apr 2013
Location: Pittsburgh PA
Posts: 3,115
Thanks, Janet. The procedure does sound the same. I guess when I am ready to bake the 3 thin cake layers I should be able to tell by how much dough I have whether I should be using 13X9 pans like this recipe says, or the jelly roll pan, the way she called it a cookie sheet with sides.
CarolPa is offline   Reply With Quote
Reply

Tags
cake

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.