When Paula makes cookies - Man does she make cookies! She writes:
Cookies.. my favorite indulgence.. keep the chocolate, keep the pies and cake but you better hide the cookies. My idea of the perfect dessert is a variety of them. This looks difficult but honestly, it is easy and delicious.
- 5 1/2 Cups Flour
- 1 1/4 Cup Sugar
- 4 Large Eggs, Separated, beat the yolks (reserve the whites)
- 2 Cups Butter or Margarine
- 1 Ounce Whiskey
- ***Zest of 1 Lemon
- Confectioner’s Sugar for dusting
Lemon Zester - A tool for removing the zest of a lemon. A lemon zester allows one to remove the zest (and only the zest) in long strips. A zester has tiny cutting holes that create threadlike strips of peel. If you do not have a zester, use a vegetable peeler or a small, sharp knife. You will also note that many recipes call for grated zest or peel. In this case, use a cheese grater to remove the peel.
Utensils You Need:
- Large Bowl
- Electric Mixer
- Rolling Pin
- Pastry brush
- Cookie Sheet
- Cookie Cutter (you can use a small glass if you do not have a cutter)
- Mix flour and sugar in large bowl
- Make a well (moving flour mixture against the sides of the bowl, creating a well in the middle)
- Slice butter or margarine into pieces, place in the center of the bowl
- Sprinkle with lemon zest
- Add whiskey and beaten egg yolks
- Knead mixture with your hands (clean, Ted insists) until it is well mixed, and you havea large ball.
- Lightly flour surface and rolling pin and roll out dough to medium thickness.
- Cut with cookie cutter
- Gather excess dough and re-roll, then cut out more.
- Continue until dough is used up
- Beat egg whites until frothy
- Brush on cookies
- Baked at 350 degrees for approximately 10 minutes
- Watch close as they burn quickly.
- Sprinkle lightly with confectioner’s sugar.
I love the addition of whiskey (only Paula would have thought of that!) This is a 3 star for difficulty (tempted to make it a four but it does take cookie baking to a new height. Great recipe. Try it folks. Used with margarine this is Parve, with butter of course Dairy or Milchig.