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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

  1. l
    Liz K Mar 23, 2011 09:53 AM

    A list of ingredients isn't enough to tell. What kind of cookies? When are the (general) directions?

    1 Reply
    1. re: Liz K
      blue room Mar 23, 2011 10:03 AM

      Sorry -- here's the whole thing:

      http://www.chefsline.com/recipe/325/Dents-de-Loup-Wolfs-Teeth-Cookies
      I want to use my new toy--

      http://www.pastrychef.com/DENT-DE-LOU...

    2. todao Mar 23, 2011 10:38 AM

      Looks good to me ... go for it.

      1. buttertart Mar 23, 2011 10:44 AM

        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.

        6 Replies
        1. re: buttertart
          blue room Mar 23, 2011 11:12 AM

          I found one here, http://www.recette-dessert.com/dents-loup-r30.htm
          (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.

          1. re: blue room
            buttertart Mar 23, 2011 11:17 AM

            You're very welcome - I was going to say if you needed translation I could do it. Let me know how they turn out.

          2. re: buttertart
            roxlet Mar 24, 2011 06:04 AM

            Instant yeast would dissolve, I think. I've seen other cookie recipes with yeast, but I haven't seen this one before...

            1. re: roxlet
              buttertart Mar 24, 2011 06:38 AM

              It would but what effect would stirring in instant yeast immediately before baking have any real effect?

              1. re: buttertart
                blue room Mar 24, 2011 06:55 AM

                That's what I thought -- the yeast would just be there with no effect -- unless it's just for flavor?
                I don't want to risk the butter, cream, eggs to try it out.

                1. re: blue room
                  buttertart Mar 24, 2011 07:01 AM

                  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...

          3. buttertart Mar 23, 2011 11:06 AM

            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.

            1. paulj Mar 23, 2011 03:43 PM

              One source says these cookies use a batter that similar to madeleines, just a different mold.

              7 Replies
              1. re: paulj
                blue room Mar 23, 2011 05:23 PM

                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.

                 
                 
                1. re: blue room
                  buttertart Mar 23, 2011 05:32 PM

                  Very interesting and nicely-shaped cookies as result, bravo/brava!

                  1. re: buttertart
                    blue room Mar 23, 2011 05:53 PM

                    :) I was hoping you'd see this!

                    1. re: blue room
                      buttertart Mar 23, 2011 06:08 PM

                      My pleasure. I'm really glad you asked about the yeast thing, it would have been a total waste. Now I want one of those pans!

                      1. re: buttertart
                        blue room Mar 24, 2011 06:57 AM

                        Doubles as a cooling rack/trivet !

                        1. re: blue room
                          buttertart Mar 24, 2011 06:59 AM

                          You enabler, you.

                  2. re: blue room
                    blue room Mar 25, 2011 05:34 AM

                    The recipe I used is in this thread:
                    http://chowhound.chow.com/topics/754978

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