We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Wednesday, October 27, 2010

Cookie Recipe #298 - Crisp Fried Cookies

Normally, one wouldn't probably think of deep frying cookies, but these are surprisingly good. The powdered sugar sprinkled over the cooled cookies adds sweetness.

Ingredients: 10 egg yolks, 1/3 cup powdered sugar, 1/2 cup whipping cream, 1 tablespoon cognac or other brandy (or 1 teaspoon vanilla), 1 teaspoon ground cardamom, 1/2 teaspoon grated lemon peel, 2-2 1/2 cups all-purpose flour, vegetable oil, powdered sugar.

Instructions: Beat egg yolks and 1/3 cup powdered sugar until very thick and lemon colored, at least 5 minutes. Stir in cream, cognac (or vanilla), cardamom and lemon peel. Mix in enough of the flour to make a stiff dough. Cover and refrigerate at least 3 hours.

Heat oil (2 inches) in small deep saucepan to 375 degrees. Divide dough into halves. Roll each half 1/16-1/8 inch thick on well-floured surface. Cut dough into 4x2-inch diamonds with pastry wheel or knife. Make 1-inch crosswise slit in center of ach; draw long point of diamond through slit and curl back in opposite direction.

Fry until delicate brown, about 15 seconds on each side; drain on paper towels. Store in airtight container. Just before serving, sprinkle with powdered sugar.

Makes about 4 dozen.

"Betty Crocker's Cookie Book", Western Publishing Company, Inc., Racine, WI, 1981.

Cookies Rule!!!

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