Wednesday, October 26, 2011
When those two things combine, it means one thing: I'm going to be trying some brand new baking recipes.
I got a review copy of Dolci Italy's Sweets from the publisher and I browsed through it looking for something different to make. I almost decided on making biscotti.- the recipe looked interesting because it included vin santo, and Italian dessert wine.
But then I saw a recipe for vanilla cookies. It was intriguing.
The secret special ingredient? Egg yolks. But not just ANY egg yolks. This one uses cooked egg yolks.
I've never - ever - ever seen cooked egg yolks used in a recipe before. I had to try it.
The result? These cookies have a very distinct vanilla flavor and fine crumbly texture so the sort of collapse when you chew. These would be a great addition to the Christmas cookie tray.
Adapted from Dolci Italy's Sweets by Francine Segan
1/2 cup sugar
14 tablespoons butter
3/4 cup cornstarch
1 teaspoon vanilla extract
1 1/2 cup (7 ounce) all purpose flour
Confectioner's sugar, jam, or melted butter (optional)
Preheat oven to 325 degrees and line two baking sheets with parchment paper.
Combine the cooked egg yolk and sugar in a food processor and process until smooth. Add the butter and process until creamy. Add the cornstarch and vanilla and pulse until combined. Add the flour and pulse again until just combined - don't overprocess.
Pinch off bits of dough and roll then into 1/2 in balls. Arrange them on the prepared sheets. Press down gently in the center of the ball to flatten the balls and make a little divot. Place the sheets in the refrigerator for 10 minutes to firm up the dough.
Bake at 325 for 20 minutes - the cookies should be dry to the touch, but they will still be light in color.
Let the cookies cool completely on the baking sheets - they are very fragile when they're warm. Serve plain, or dust with powdered sugar. Or, if you like fill the divots with a bit of jam or melted chocolate.