Cookies, Cookies, Cookies: most of the emails I receive are requesting more cookie recipes, well OK. This recipe i learned from the lady that lived across the hall from me in Jackson Heights. It is an old German recipe that i changed a bit to take a few of the bad ingredients out. It is a great simple favored cookie, enjoy.
Butter Wreath Cookie
Ingredients
2 stick unsalted butter, chilled and diced
2 3/4 cups of unbleached flour
1 1/4 cups raw sugar
3 cooked egg yolks, crumbled - the yolks need to hard cooked
2 raw egg yolks
1/2 teaspoon almond extract
Topping
1/2 cup finely chopped almonds or pistachios or a combo of both
2 tablespoons raw sugar
1 egg white
1 tablespoon water
Directions
Preheat the oven to 375
In the stand mixer combine the sugar, butter and cooked egg yolks, the mixer will be crumbly. Now add the raw egg yolks and the extract, blend until smooth. on a low speed slowly add the flour, then blend until smooth.
Pinch off about a piece a little bigger then a walnut, roll into a ball, then out into a strip, about 4 inches long. Bring the ends together to form a ring. Place on a parchment cookie sheet, repeat until the dough is done.
In a small bowl combine the sugar and nuts. In another small bowl whisk together the egg white and water until frothy. With a brush, brush the cookies with the egg wash, then sprinkle the cookie with the nut mixture. Do a few cookies at a time so that the wash does not dry before you can get the nuts on.
Bake for about 10 to 12 minutes or until lightly browned, transfer to cooling rack.
Enjoy cooking
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