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farlaMade cookies. They're a simple recipe. My grandmother says they're traditional, but I'm pretty sure they're immigrant, since her sauce is.
This is the halved version we use. If you make it, I suggest at least halving it again, if not cutting it down further.
3 sticks butter or margarine
3 cups sugar
Blend together on low. This results in a delicious buttersugar slurry.
12 large eggs
2 tsp vanilla
Blend again. Still delicious but now possibly full of salmonella.
Get another bowl. A very big bowl.
10 cups flour
10 heaping tsp baking powder (I think this comes to 20 tsp.)
Pinch of salt (1/4 tsp, probably)
Mix this.
Make a depression in the center and pour the liquid butter/sugar/egg in.
If you have a blender designed for this, use that. Otherwise kneed it by hand and lament your lack of blender. (I think doing it by hand works a bit better.) Don't overwork the dough! The dough should mostly taste of the baking powder. And possibly salmonella.
Flour a surface and a rolling pin, roll flat and cut cookies. Cook at 400 degrees for 10, until cookies are starting to brown. If one or two cookies have a burnt tip, they're definitely done.
This makes starchy cookies that you can coat in a sugar drizzle frosting without getting sick on it. They're very filling and they're good dipped in coffee.
My favorite thing are the doughy version of these. Unfortunately I don't know exactly how to make those, only that you get it when you cook easter basket cookies with this recipe. My requests for experimentation this year were overlooked, so I'll see if I have time to make some with my brother. Easter basket cookies are made by rolling the dough into a thick tube (thicker than a thumb), wrapping it around itself into a spiral basket shape, squishing, putting an egg in the center and then putting another strip over the egg as the handle. The egg may be a vital part of this or it might just be size.
This is the halved version we use. If you make it, I suggest at least halving it again, if not cutting it down further.
3 sticks butter or margarine
3 cups sugar
Blend together on low. This results in a delicious buttersugar slurry.
12 large eggs
2 tsp vanilla
Blend again. Still delicious but now possibly full of salmonella.
Get another bowl. A very big bowl.
10 cups flour
10 heaping tsp baking powder (I think this comes to 20 tsp.)
Pinch of salt (1/4 tsp, probably)
Mix this.
Make a depression in the center and pour the liquid butter/sugar/egg in.
If you have a blender designed for this, use that. Otherwise kneed it by hand and lament your lack of blender. (I think doing it by hand works a bit better.) Don't overwork the dough! The dough should mostly taste of the baking powder. And possibly salmonella.
Flour a surface and a rolling pin, roll flat and cut cookies. Cook at 400 degrees for 10, until cookies are starting to brown. If one or two cookies have a burnt tip, they're definitely done.
This makes starchy cookies that you can coat in a sugar drizzle frosting without getting sick on it. They're very filling and they're good dipped in coffee.
My favorite thing are the doughy version of these. Unfortunately I don't know exactly how to make those, only that you get it when you cook easter basket cookies with this recipe. My requests for experimentation this year were overlooked, so I'll see if I have time to make some with my brother. Easter basket cookies are made by rolling the dough into a thick tube (thicker than a thumb), wrapping it around itself into a spiral basket shape, squishing, putting an egg in the center and then putting another strip over the egg as the handle. The egg may be a vital part of this or it might just be size.
