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Mar 23, 2011 09:22 AM

Is this cookie recipe correct?

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

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

    1 Reply
    1. Looks good to me ... go for it.

      1. 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

          I found one here,
          (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!)
          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

            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

            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

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

              1. re: buttertart

                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

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

              7 Replies
              1. re: paulj

                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

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

                    1. re: blue room

                      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!