Friday, November 11, 2011

Mom’s Special Rolled Cookies from Molly Whitcomb

This recipe was originally a winner in the Pillsbury Bake-Off some time in the late 50s or early 60s. I’m not sure what exactly the first recipe was like, but then my Mom is not known for tweeking recipes.

These are just about my favourite cookies. The only cookies that might beat it out for first are the macaroons at Ladurree in Paris. But what could compete with that?

1 cup butter
1 cup sugar
1 tablespoon orange zest
1/4 cup orange juice
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp freshly grated nutmeg (new addition to the recipe)

1/2 cup sugar
1/3 cup strong coffee
1/4 cup honey

ground almonds

Cream the butter and sugar. Add the zest and orange juice. Combine the dry ingredients and add to the creamed mixture. Divide the dough into about 3 blobs and wrap each with plastic wrap and form into flattened discs and chill for about an hour.

Preheat the oven to 400 degrees. Make the glaze by heating all the ingredients in a small sauce pan until the sugar melts. Roll out the dough to about 1/6 inch and cut with a cookie cutter. A crescent or moon is a very nice choice. Bake for about 7 minutes, until just golden brown. While the cookies are still warm, brush on the glaze and then liberally sprinkle on the almonds. Let the cookies cool and set.

You need to keep an eye on the baking cookies, as they can burn quickly, being so thin. Also, to apply the almonds I often just take the glazed cookie and turn it upside down on the dish of almonds to get a nice coating. Once the cookies are glazed, almonded, and cooled, they are sturdier.

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