Recipes: More holiday cookies

Makes about 2 dozen cookies.

Note: This recipe (Meringa al Lemone) has been on our family holiday cookie tray for several years," wrote Robert Hardy of Minneapolis. "They are a delicious cookie, light and airy. Their tenderness comes from the addition of powdered sugar." The recipe is from "A Tuscan Table: The Secrets of Three Generations of Tuscan Family Cooking" by Diane Johnson (Create Space Independent Publishing, $19.95).

• 1/2 c. egg whites (about 4 egg whites), at room temperature

• 2 1/2 tsp. freshly squeezed lemon juice, divided

• 1/2 c. sugar

• 1 c. powdered sugar

• 1 1/2 tsp. freshly grated lemon zest

Preheat oven to 200 degrees and line baking sheets with parchment paper.

In the bowl of an electric mixer fitted with a whisk attachment and set on medium speed, beat egg whites until foamy. Add a few drops of lemon juice and increase speed to high. When egg whites begin to form, gradually add sugar, 1 tablespoon at a time, and beat until egg whites are stiff and glossy. Using a rubber spatula, fold powdered sugar into egg whites, 1/4 cup at a time. Fold in remaining lemon juice and lemon zest.

Place by teaspoonfuls on the prepared baking sheets. Bake for 2½ to 3 hours (meringues should remain white). Turn the oven off and leave the meringues in the oven to dry out for another 1 to 3 hours.

Remove from oven, and transfer meringues to an airtight container until ready to serve.

Makes about 6 dozen cookies.

For cookies:

• 4 c. flour

• 1 tsp. salt

• 1 oz. yeast

• 1 1/4 c. (2 1/2 sticks) cold butter, cut into small pieces

• 1 tsp. vanilla extract

• 1 c. sour cream, at room temperature

• Powdered sugar, for rolling dough

For filling:

• 4 egg whites

• 1 tsp. vanilla extract

• 1 1/2 c. ground walnuts

Directions

To prepare dough: In a large bowl, whisk together flour, salt and yeast. Using a pastry cutter, cut in butter until mixture resembles wet sand. In a medium bowl, whisk together egg yolks, 1 teaspoon vanilla extract and sour cream, and blend mixture into dough. Divide dough into 6 equal pieces, shape each piece into a disc, wrap in plastic wrap and refrigerate at least 2 hours or overnight.

To prepare filling: In a bowl of an electric mixer fitted with a whisk attachment and on medium-high speed, beat egg whites until soft peaks form. Gradually add sugar, beating constantly. Add vanilla extract and mix until thoroughly incorporated. Using a rubber spatula, fold in walnuts.