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|Richard in Cincy||
Joined: Dec 12, 2005
Posted to Thread #21324 at 9:39 pm on Dec 31, 2011
200 gr soft butter
100 gr conf. sugar
2 tbls egg liqueur (I used Verpoorten, see link)
3 tbls sour cream
3 egg yolks, hardboiled and mashed
350 gr flour
1 egg white, beaten
Cream butter, sugar, liqueur, and sour cream. Add mashed egg yolks. Sift flour and stir into butter mixture.
Knead to a dirm dough. Chill overnight (or longer, well wrapped).
Roll dough 1/8" thick using bands on ends of rolling pin to insure uniform thickness. Cut and place on baking sheets lined with parchment. Chill cookies on baking sheets for 1 hour. This is crucial to prevent cookies from spreading and keep their cutout shape and edges clear and sharp.
Before baking, brush with egg white and sprinkle with decorating sugar crystals.
Bake at 375F in middle of oven for appr. 12 minutes.
Other messages in this thread:
- 21324. Richard, would you mind posting your snowflake cookie and buns recipes from 21311 above? THX! [NT] - cheezz - 9:03pm on 12/31/11 (20)
- I don't use a recipe when I make bread, but here's what I put in them... - Richard in Cincy - 9:31pm on 12/31/11
- Is the gluten also necessary if bread flour is used? [NT] - cheezz - 11:03pm on 12/31/11
- For me, it is necessary. I keep a box on hand for bread baking. For others, - Richard in Cincy - 7:58am on 01/01/12
- I've never been fully happy with my bread capabilities. It's wonderful the first day - cheezz - 10:29pm on 01/01/12
- Cheezz, homemade breads just don't keep like commercial ones with their conditioners and additives - Joe - 2:01am on 01/02/12
- In that case, I wonder if it would work to sub vodka for the water :) [NT] - cheezz - 7:40pm on 01/02/12
- Sadly, it might kill the yeast before it has had a chance to raise the dough. - Joe - 3:48am on 01/03/12
- Yes, talking about a sub for the water. It works well for pie crust...oh well, thanks! [NT] - cheezz - 11:20pm on 01/04/12
- REC Eierlik [LINK] - Richard in Cincy - 9:39pm on 12/31/11
- I've never heard of egg liqueur. Do you have other recipes you use it in? What does it taste like? [NT] - cheezz - 11:02pm on 12/31/11
- I'm betting it tastes just like Advokaat (sp?) and is the same thing. Now, if you need a drink - Marg CDN2 - 12:24am on 01/01/12
- Oh Marg! Thank you! - Richard in Cincy - 7:53am on 01/01/12
- PS: It tastes like very adult eggnog. - Richard in Cincy - 8:01am on 01/01/12
- Meant to say, how do you use it in drinks? I usually just sip a little bit of it after dinner. [NT] - Richard in Cincy - 4:13pm on 01/01/12
- I actually found the recipe on a UK site. This is it. The Snowball, perhaps named after the snow job [LINK] - Marg CDN2 - 8:30pm on 01/01/12
- Richard, as much as I would hate to alter such a beautiful recipe, is there a sub for the liqueur? - cheezz - 10:32pm on 01/01/12
- I'm sure Joe would run up to get the leftover liqueur. [NT] - Michael in Sarasota - 12:31am on 01/02/12
- Liqueur? Did someone say Liqueur? [NT] - Joe - 2:02am on 01/02/12
- I suppose you could sub another liqueur... - Richard in Cincy - 2:13am on 01/02/12
- Sounds delicious, and the addition of the mashed egg yolks intrigues me. Thank you. [NT] - Michael in Phoenix - 2:40pm on 11/04/16