Is this cookie recipe correct?
- blue room Mar 23, 2011 09:22 AM
This cookie recipe contains 2 teaspoons of active dry yeast -- I don't think I've seen that in a cookie before -- does this look right, or should I look elsewhere?
2 egg yolks
3/4 cup butter, melted
1 cup granulated sugar
3 large eggs, beaten
2 cups flour
2 Tablespoons eau-de-vie or brandy
juice of 1/2 lemon
2 teaspoons active dry yeast
1/2 cup crème fraîche or heavy cream
The yeast is just stirred in dry and not allowed to dissolve? This can't be right, it wouldn't dissolve in the oven - you'd get a mouthful of little yeast balls. Nasty.
The recipe may have originally been written for fresh yeast.
I'd definitely look around for other recipes, possibly in French.
I found one here, http://www.recette-dessert.com/dents-...
(I can translate it) but it has no brandy or lemon-- it's much simpler.
But I can experiment -- maybe *any* dough will take this shape. I did find a cookie recipe with yeast (new to me!) http://www.bakingobsession.com/2008/0...
but it DOES call for the yeast to be dissolved first, and I don't think it's right for my zig-zag cookie form.
I'll hunt down the Malgieri recipe too, thank you!
Edit -- the cookie form just arrived at my door -- and it has a recipe with it-- so I think I'll try that first. Haha as soon as I translate it.
re: blue room
The active dry yeast in the recipe as written would be a disaster, and I don't think the oven time is enough to activate instant yeast. If it's for flavor it's not one I fancy.
PS once added active dry straight to bread dough with a long rising time and a lot of it didn't dissolve. Won't get fooled again...
There's a recipe for a cookie made in that form in one of the recent Nick Malgieri books - he has you improvise a mold with aluminum foil.
Yes, I read that today, too -- it is close.
I ended up using a simple recipe -- butter sugar eggs flour -- I flavored it with Cognac and vanilla. They're delicious/delightful, (wolves are sort of 'hounds, aren't they?) oooh, vampires!
It's messy getting little blobs of dough into the form, but they bake into tidy apple-slice-shaped cookies.