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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. 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

      2. 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. 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. todao Mar 23, 2011 10:38 AM

              Looks good to me ... go for it.

              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...

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