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Dry, but sweet, soft to the bite, and buttery—these cookies go very well with a dip into coffee or tea.
Preheat oven to 350 F. Line 3 baking trays with parchment paper; set aside.
Sift flour and baking powder together in a medium sized bowl and set aside.
In the bowl of your stand mixer, beat butter and sugar on low until pale and creamy. Add 6 egg yolks (not the whites) one at a time and beat until well combined. Set aside.
In a separate bowl beat 6 egg whites on high until soft peaks form; set aside.
Add vanilla extract to the butter and sugar mixture and mix until thoroughly combined. Then alternately fold in milk, egg whites and flour mixture until a soft but still slightly sticky dough forms. Start with 3 cups of flour. Then check the consistency of the dough before adding more flour (a tablespoon at a time), and when you can pick a bit into your hands and roll it into a small ball without it sticking to your fingers, it’s ready to shape.
Lightly flour a work surface; transfer the dough to the surface and knead the dough for 3 minutes.
To shape the dough into braids or twists, take walnut-size pieces of dough and use your fingers to roll them into strands about 6 inches long. Bend each strand in half, then twist to form a braid. Place on prepared baking trays, about an inch apart, and brush with whisked egg yolk.
Bake for 8 to 10 minutes, or until lightly golden, but not brown. Then remove pans from the oven. Cool them slightly on the baking tray, then move to cooling rack to cool completely. Serve with coffee or tea.
- Butter and eggs should be at room temperature.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Store cookies in airtight container and freeze for up to 3 months.
This time of year, we are all looking for that perfect cookie recipe that will get Santa to leave a gift for even the naughtiest of people. These cookies might just be them. The simple, no fail base can be customized to whatever candies or chip combination you desire. I have made these for years and have never been disappointed.
These cookies are sensational. Not only do they look good, but they taste amazing. When baked, the almonds release a light and exotic oil which makes these cookies glow with goodness. These cookies are thin so they are nice and crisp and they complement ginger tea well.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!