Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 ts Dry yeast (or 1 packed
Tablespoon compressed fresh
Yeast
1/4 c (liquid measure) warm water
Pinch of sugar
3 1/2 c All-purpose flour
2 c Whole wheat flour
2 c Cracked wheat OR
1 c Cornmeal
1 c Rye flour
1/2 c Nonfat dry milk (lightly
Spooned into the cup)
4 ts Kelp powder
4 c Beef or chicken broth
(liquid measure)
-----GLAZE-----
1 Large egg
2 tb Milk
Equipment: Cookie sheets lined with parchment or
aluminum foil; rolling pin; 3-31/2" bone cutter or 2
1/2" round cookie cutter.
Place 2 oven racks in the upper and lower thirds of
the oven. Preheat oven to 300F.
Sprinkle the dry yeast or crumple the compressed yeast
over the water (110F if dry yeast, 100F if compressed
yeast). Add a pinch of sugar and allow the yeast to
sit in a draft-free spot for 10-20 minutes. The
mixture should be full of bubbles. If not, the yeast
is too old to be useful.
In a large bowl, place all the dry ingredients and
stir to blend them. Add the yeast mixture and 3 cups
of the broth. Using your hands, in the bowl, mix to
form the dough, adding more broth if needed to make
the dough smooth and supple. Half a batch at a time,
knead the dough briefly on a lightly floured counter.
(Keep the second batch of dough covered with a moist
towel while shaping and cutting the first.)
Roll out the dough into an 18 x 13 x 1/4" rectangle.
Cut it into desired shapes, using a 3 - 3 1/2-inch
bone cutter or a 2 1/2-inch round cookie cutter.
Reroll the scraps. Repeat the procedure with the
remaining dough.
For an attractive shine, lightly beat together the egg
and milk. Brush the glaze on the cookies.
Bake for 45 to 60 minutes or until brown and firm.
For even baking, rotate the cookie sheets from top to
bottom three quarters of the way through the baking
period.
Use a small, angled metal spatula or pancake turner to
transfer the cookies to wire racks to cool completely.
Store in an airtight container at room temperature.
The dough must be used immediately. The baked cookies
will keep for many months.
Allow cookie sheets to cool completely between batches.
From: Rose's Christmas Cookies by Rose Levy Beranbaum
