July 4th Cookies
So they have a big celebration here on July 4th... I think it's in preparation for my birthday which is very sweet of a whole nation. And much disdain was cast my way because I didn't have anything red, white or blue to wear on the holiday run. Seriously. So I thought I'd better make up for it. As chance would have it - I had 6 egg yolks to deal with after making meringue for Squirrel Nut Mess - another special recipe for summers here. A quick google of "egg yolk cookies" (what else??) led me to this great place (thank you to Cindy Lynn):
So could I do something red, white and blue to salvage my place with the East End Runners? Well the judgment will be written up in their blog but I think I am safe for a while....
Paula from Pitt
USA cups in red
- 6 egg yolks or 3 whole eggs
- 225g butter 1 cup = 2 sticks
- 300g sugar 1 1/2 cups (I used organic raw stuff)
- 350g plain flour 2 1/2 cups
- 2 tspn baking powder
- 1 tspn pure vanilla essence
- 100g 1/2 - 2/3 cup good quality white chocolate chips (I used Ghirardelli)
- 100g dried fruit 1/2 - 2/3 cup (50g unsweetened blueberries + 50g Bing cherries)
- 2-3 tbspn brandy
The realtively sharp fruit offsets the sweetness of the white chocolate and sugariness that many cookies have. Put dried fruit in a small heavy based pan with a lid and add just enough brandy to come 1/2 way up fruit. Bring to boil and take off heat. Leave lid on for 30-60mins. Just to get brandy into fruit and plump fruit up. You could do the same with water.
Heat oven to Gas mark 4, 180C, 350F. You will probably need two baking sheets (cookie sheets) lined with bakinng parchment or well greased.
Cream butter and sugar in a bowl until as light and fluffy as your machine or tired arm can get.
Beat egg yolks and vanilla essense in a small bowl. Add to butter/sugar and blend well.
Mix baking powder and flour in yet another bowl.
Gradually add flour mix to wet ingredients.
Add choc chips, dried fruit. At this point my kitchen was in the low 30Cs (80Fs) ie very warm! I picked the wrong day to make meringue, cookies and then pecan praline.... So cookie mix was quite easy to work. You could chill the mix if it seems too soft at this point.
Make into balls about the size of a walnut and place on baking sheet. Flatten with a fork but not too much (slide the fork off to one side, gently holding the cookie to get stripes).
Bake for 10-14 minutes - very approximate. I was trying to get a little colo(u)r but you don't want to over cook or you will lose the chewiness in the centre. Take out of over and place tin on cooling rack.
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Patriotic carboloading! And they would match the Union Jack! What will you be baking for Boxing Day?
Posted by: Pam Smith | 5 Jul 2011 02:39:31
NHP Food and Drink has launched a new book called Fishy Fishy which coincides with the brasserie that is based on the south coast and was the brain child of James Ginzler, Dermot O'Leary (yes that one) and Paul Shovlin. We would like to offer you some free recipes to publish on your website and maybe a competition to win a copy of the book. An app for the book is also being created and should be available shortly too.
Would you be interested in this? You can visit the books page at http://www.newhollandpublishers.com/fishyfishy
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Posted by: Ryan | 13 Oct 2011 03:01:00
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