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.