Sister Sadies Egg Kichel-cookie |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 36 |
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Adapted from ''Gottlieb's Bakery - 100 Years of Recipes'' , a nice light tasty eggy cookie Ingredients:
3 eggs |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 tablespoon bourbon |
1 1/2 to 1 3/4 cups unbleached all-purpose flour, plus extra for dusting |
2 tablespoons vegetable oil |
1/2 cup granulated sugar. |
Directions:
1. Beat eggs, salt, pepper and bourbon together in a mixing bowl until
2. smooth.
3. Gradually add flour, beating until dough is soft and sticky but
4. well mixed.
5. Turn dough out onto a heavily floured cloth. Flour dough
6. liberally.
7. Shape into a 10-by-14-inch rectangle, and let rest for 10
8. minutes.
9. Heat oven to 400 degrees, and brush a large baking sheet with
10. oil.
11. Roll dough out once more as thin as possible, using additional
12. flour, just enough to keep dough from sticking.
13. Carefully transfer to baking sheet. (It may help to fold dough while transferring, then unfold on baking sheet.)
14. Brush off excess flour, and brush with oil.
15. Sprinkle liberally with sugar, and cut into 2-inch diamonds.
16. Bake until brown and curled, about 15 minutes.
17. Watch carefully.
18. Kichel should be dark goldenbrown, but not burned.
19. Allow to cool, and store in an airtight container.
20. Yield: About 3 dozen cookies.
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