| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookie | 28 | Servings | |
INGREDIENTS
| 2 1/2 | c | Unbleached all purpose flour |
| 1/4 | c | Unsalted butter; melted and cooled |
| 1/2 | c | Cold water |
| 5 | tb | Sugar |
| 1 | Extra large egg yolk | |
| 2 | tb | Grated orange peel |
| 1 | tb | Olive oil |
| 1 | tb | Light rum |
| 3 | dr | Orange extract |
| 1 | pn | Salt |
| Butter for baking sheets | ||
| 1 | Extra-large egg; beaten to blend | |
| 2 | tb | Unsalted butter; melted and cooled |
INSTRUCTIONS
Newsgroups: rec.food.recipes From: morrissey@stsci.edu (Mostly Harmless) Janet Morrissey From: ak399@cleveland.Freenet.Edu (Carole A. Resnick) Arrange flour in mound on work surface and make a well. Add 1/4 cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but 1/4 cup flour from inner edge of well to center. Gather dough together and knead in remaining flour until smooth, about 1 minute. Wrap in floured towel. Refrigerate for 2 hours. Position rack in center of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of 1/4 inch. Cut dough into 2 x 4 inch strips using scalloped pastry wheel. Place cookies on prepared sheets, spacing 1/2 inch apart. Pierce each cookie several times with tines of fork. Brush with egg glaze. Bake until light brown, about 25 minutes. Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool completely on rack. Store in airtight container. Yield about 28 cookies. REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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