Thursday, June 22, 2006

A not so new cooky


Ever since the little bird talked about my ancient cooky cookbook I've been thumbing through the darn thing looking for an different cooky. I found a cooky that replaces butter or shortening with whipping cream. Now that is different.

Do chill the dough and work in small batches as it is very soft. They suggest making small cuts on the sides of the cookies but I couldn't figure out a reason. They don't spread but do puff up.

I love this rolling pin, it's my grandmothers and I know, there are lovely French pins that are supposed to be great to roll out dough but I love this one. I think Emily Prucilla would be glad to know someone is making good use of it.


Don't over bake these or they become dry and tough. They're texture is light and cake like, very tasty. It's suprising to try something new.


Austrian Cream Cookies
2 eggs
1 cup sugar
1 cup whipping cream
3 3/4 cups flour
3 tsp baking powder
1 tsp salt
1 tsp of vanilla

Beat eggs until light. Add sugar gradually; blend in cream and vanilla. Mix flour, baking powder, and salt, stir in. Chill at least one hour.

Roll dough out on floured surface. Cut into two inch squares. Bake 375 for 10-13 min, barely browned edge. Cool then frost.

Makes about 4 dozen cookies.


2 comments:

Lea said...

ooohhh... different!! =D
I like the little Picasso looking doodles you did on them too.. so cute!

doodles said...

this is what happens to cookies when a true artist decorates them........Picasso looking doodles (no relation of course)