| 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.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”