Neapolitan Shell Cookies

2 cups all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon salt
1/4 cup butter, cold
1/3 cup cold water
1/2 cup jam, any flavor
1 large egg white, beaten
3 tablespoons butter

Combine flour, sugar, and salt. With a pastry blender or two knives used scissor-fashion, cut in cold butter until mixture resembled coarse crumbs. Stir in 1/3 cup cold water until dough holds together. If needed, add one more tablespoon water. Shape dough into a ball.

In a small saucepan over low heat, melt 3 tablespoons butter. Cut dough into 4 equal pieces. On a lightly floured surface with a rolling pin, roll 1 piece into a 12" x 12" square. Brush with melted butter. Repeat with remaining dough. Stack the squares on top of each other so that you have 4 thicknesses of dough. Roll up dough to make cylinder, jelly-roll fashion. Cut dough into 24 1/2" thick slices.

Pre-heat oven to 375 F. Grease a large baking sheet or line it with parchment paper. Place a slice of dough flat on the palm of your hand. With the thumb of your other hand, gently press the center of the dough through to form a ribbed cone. Do not let the ribs separate completely. Shape the cone with your fingertips so that it measures about 2 inches at the opening and 2-1/2 inches long. Press the tip together to seal. Fill cone with 1 teaspoon jam. Gently close the opening of the cone and place on cookie sheet. Repeat with remaining slices. Brush dough with egg white.

Bake 25 minutes or until golden. Remove to wire racks to cool completely.

Note: Based on a recipe from "Good Housekeeping Holiday Best '95"

Calories: 95
Servings: 24
Servings: 1

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