MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Desart Cakes (Cookies)
Categories: Cookies
Yield: 44 Cookies
1 3/4 c Flour; +2 tb
1/2 c Sugar; +1 tb
3 ts Caraway seeds
1 1/4 c Heavy cream *
1/2 ts Vanilla (optional) **
In a mixing bowl, stir together the dry ingredients. Stir in the
vanilla and the cream about 1/2 c at a time, incorporating it
thoroughly before adding the next pour. (A wooden spoon works nicely
here.) The dough should start to hold together in a shaggy mass damp
enough to be squeezed gently into an elastic, cohesive ball. (It
shouldn't be so damp that it sticks to your fingers at all – this
isn't a particularly messy dough. If this does happen, just add a
touch more flour.)
Preheat oven to 350°F. ***
Divide the dough into halves or thirds for rolling out easily. Lightly
flour your surface and rolling pin; you won't need too much flour, but
repeat the step often to avoid sticking. Roll to about 1/8" thickness
– thinner if you can since the dough shrinks back slightly once on
the cookie sheets. Cut out dough with any cookie cutter **** and
place on a baking sheet. (I lined mine with parchment paper.) Bake
for 10-12 minutes, removing cookies as they brown around the edges.
Cool on a rack – and try not to eat one as soon as it's semi-cool!
Notes:
* How much cream to add: I added 1/2 c to start with and then more in
1/4 c increments until the dough held together and felt slightly
elastic when squeezed in a handful. My dough was wetter than biscuit
dough or pie crust, for example. It should be wet enough to hold
together easily without bits crumbling off but not so sticky that it
adheres to your hands.
** Adding vanilla: I thought vanilla might add some nice depth of
flavor with the caraway seeds, and I think I was right. In fact, next
time I might add the full teaspoon. You could also try almond
extract, orange extract, or skip the extract altogether. Or even
switch out the caraway seeds for poppy seeds and toss in some lemon
zest. It's a flexible recipe.
*** Baking temperature: I baked one sheet at 325°F for 14-16 minutes
and another at 350°F for 10-12 minutes. I didn't notice any
difference in browning or in crispness produced by the different
temperatures, so less time at 350°F should be fine. You'll start to
smell the cookies when they're nearly done; I removed them from the
oven when golden-brown on the bottom and slightly browned around the
edges. I also forgot to prick holes in the first tray (oops). I did
add them to the second but didn't note any difference (or
"blistering"); feel free to stab them a few times with a fork if
yours seem to be puffing up.
**** Cookie cutter: I chose and liked a 2-1/2" biscuit cutter with
fluted edge, but most shapes would work, as would the top of a
drinking glass. As mentioned, the dough does shrink a bit on the
cookie sheet and then in the oven – none of my circles baked up to
be perfectly even, and the caraway seeds make for somewhat ragged
edges, so avoid any intricate shapes.
Recipe by Marissa Nicosia
Recipe FROM: <
https://rarecooking.com/2014/11/20/desart-cakes/>
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