Currently baking out of Great Cookies by Carole Walter
It’s become a bit of a chore to bake, lately. It seems that as the temperature rises, I get sluggish and tired, and all I want to eat is cantaloupe. And milkshakes. Why couldn’t I have picked an ice cream book to work out of?
And as for picking a cookie recipe? Forget it. Nothing sounds good. However, I did manage to produce these cookies, mostly because I was intrigued by the recipe. They’ve got yeast in them, like bread! But unlike bread, no rising. Also, I had some apricot preserves that I needed to use.
This is a pretty simple recipe. Yeast is dissolved in milk, butter is cut into flour (using a food processor), then the yeasty milk, an egg and vanilla are stirred into the flour, and the dough is kneaded briefly, then set aside to chill. Once chilled, the dough is rolled out and cut into squares. A dollop of apricot preserves is placed in the middle of the dough square and two opposite corners are folded over the middle. The cookies are baked right away, then sprinkled with powdered sugar before serving.
My cookies puffed up in the oven, and most of the corners refused to stay folded over. Those three cookies up there are the only ones that really looked like Walter’s, and even then, they look puffier than the picture in the book. I can only assume that I didn’t roll my dough out thin enough. Walter never says how thin the dough should be.
Looks aside, the cookies tasted pretty good. They had a definite yeasty flavor to them, along with a slightly bready texture. These aren’t sweet cookies, and without the apricot filling, they’d be quite bland.
These look pretty interesting. I admire your drive to continue to bake in the heat. I made banana muffins yesterday to use up some overly ripe bananas and it was a tad warm with the oven on. Think I’m gonna make pumpkin muffins today and it’s even hotter!
Someone wants to try these cookies but guess what flavor the filling is??!!! LEMON of course! Not sure how you would do that and not have it run all out. Would have to be very thick. Any suggestions?
Hey you got a cookbook for health nuts? Gonna try and start a ‘eat clean’ living style and so gonna have to bake smart. Any suggestions for books for that? Let me know.
Oh these look so pretty. It makes me think of the pie crust leavings my mom baked and we got to put (usually) cinnamon and sugar on. Very bland dough w/o the sprinkles on it. Seems like these would be good with just about any fruit filling, especially, yeah, you guessed it, lemon! LOL Yeast scares me. I’ve never had success at baking anything that required yeast. I’d definitely buy this from your bakery tho! Yum!