Catholic Recipe: Rum Stangerln (Rum Slices)
These rum slices are a Trapp Family Christmas tradition. The dough is made into rolls and refrigerated. After chilling, slice the cookies to bake in the oven.
The Feast of St. Thomas the Apostle was traditionally on December 21. Although the feast is now moved the July 3rd, this day still marks in Europe many customs, and also marks the final countdown for baking and cleaning for Christmas.
Beat egg whites until stiff, add sugar and grated nuts. Flavor with vanilla or rum. Form into rolls 3/4 inch in diameter. Chill for 45 minutes. Cut into 1/2 inch slices. Bake on greased tin in moderate oven, 350° F., about 15 minutes. While still warm, ice with confectioners' sugar moistened with enough rum to spread.Recipe Source: Around the Year with the Trapp Family by Maria Augusta Trapp, Pantheon Books Inc., New York, New York, 1955