• Andrew BeauChamp

Butter Wreath Cookie


Ingredients

2 stick unsalted butter, chilled and diced

2 3/4 cups of unbleached flour

1 1/4 cups raw sugar

3 cooked egg yolks, crumbled - the yolks need to hard cooked

2 raw egg yolks

1/2 teaspoon almond extract

Topping

1/2 cup finely chopped almonds or pistachios or a combo of both

2 tablespoons raw sugar

1 egg white

1 tablespoon water

Directions

Preheat the oven to 375

In the stand mixer combine the sugar, butter and cooked egg yolks, the mixer will be crumbly. Now add the raw egg yolks and the extract, blend until smooth. on a low speed slowly add the flour, then blend until smooth.

Place dough onto parchment, divide dough into 4 disc, flatten and wrap in plastic, chill four at least 4 hours.

Roll out dough to about 1/8 inch think and cut into wreath shapes. I use a flower cutter then cut a small hole out of the center. Place on a parchment cookie sheet, repeat until the dough is done.

In a small bowl combine the sugar and nuts. In another small bowl whisk together the egg white and water until frothy. With a brush, brush the cookies with the egg wash, then sprinkle the cookie with the nut mixture. Do a few cookies at a time so that the wash does not dry before you can get the nuts on.

Bake for about 10 to 12 minutes or until lightly browned, transfer to cooling rack.

Enjoy cooking

#HoloidayCookies #VariationsonCooking

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