Okay, well this cookie is now going in my favorite recipe category. Last month I picked up the new Gourmet Cookie Book at the library and thought that so many recipes looked great that I would try to tackle at least 20 recipes by Christmas. That being said, I am very behind….
The concept of the book is that they list every “cookie of the year” from the magazine from 1940 on. Not every cookie looks enticing to me but I do have a large number that I want to try. I did bake the cinnamon crisps last week, which I did not post, since I am not crazy about them, but I think that is my problem since I am not a big fan of crisp cookies. I like my cookies soft and chewy, and those were definitely not. I still might post the recipe for someone else to try but we will see how time goes.
Anyway, this recipe is divine!!!! It is a smallish bullet shaped cookie that is dipped in egg white and rolled in sugar before baking which produces the loveliest crackly coating on it. The inside in a tender, dreamy cookie. The best part of this recipe? It was SO easy!!! The dough is just a few ingredients kneaded together. When I first saw the recipe and read that you knead the cookie dough I automatically threw everything in my kitchenaid mixer thinking with the thought that they didn’t even have standing mixers back then, but… I found out that it actually didn’t come together using my mixer. It seemed so dry I was tempted to add a bit of water. I am so glad that I decided to dump it out and knead it. Not even a minute later and it was a beautiful dough. You do need to refrigerate the dough before baking – perfect time to run to the stores for a little Christmas shopping or run some errands! The only change that I made was to add a vanilla bean to the dough and I rolled the cookies in vanilla sugar, just to give them a nice extra vanilla flavor. I bought a large amount of beans a few months ago (about 85) and I love using them in everything, though a drop of almond or anise extract would be terrific as well.
These are so interesting to look at and have a fantastic mouth feel. They are sure to be a big hit. Don’t wait, bake some today!
1 C sifted all-purpose flour
1/4 C granulated sugar
1/4 tsp salt
1/4 C unsalted butter, softened
2 egg yolks (reserve 1 white for later in the recipe, save the other for another use)
1 tsp vanilla
1 vanilla bean (optional)
Vanilla sugar for rolling the cookies in
Sift the flour, sugar and salt in a bowl. Add the soft butter, egg yolks, vanilla seeds and extract; knead until the dough is comes together and is well blended. Wrap in wax paper or plastic wrap and put in the fridge for 2 or more hours.
Divide the dough into small portions (I made 23 cookies with my batch) and roll each piece into a smallish bullet shape- or a small sewing machine shuttle (hence the name). Dip each cookie into the reserved egg white and then roll it in the vanilla sugar. Bake on a parchment lined cookie sheet for 8 minutes or until lightly browned.