Yield: 28 Servings
|2½ cup||Unbleached all purpose flour|
|¼ cup||Unsalted butter; melted and cooled|
|½ cup||Cold water|
|1 \N||Extra large egg yolk|
|2 tablespoons||Grated orange peel|
|1 tablespoon||Olive oil|
|1 tablespoon||Light rum|
|3 drops||Orange extract|
|\N \N||Butter for baking sheets|
|1 \N||Extra-large egg; beaten to blend|
|2 tablespoons||Unsalted butter; melted and cooled|
Newsgroups: rec.food.recipes From: morrissey@... (Mostly Harmless) Janet Morrissey
From: ak399@... (Carole A. Resnick) Arrange flour in mound on work surface and make a well. Add ¼ cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but ¼ cup flour from inner edge of well to center. Gather dough together and knead in remaining flour until smooth, about 1 minute. Wrap in floured towel. Refrigerate for 2 hours.
Position rack in center of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of ¼ inch. Cut dough into 2 x 4 inch strips using scalloped pastry wheel.
Place cookies on prepared sheets, spacing ½ inch apart. Pierce each cookie several times with tines of fork. Brush with egg glaze. Bake until light brown, about
Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool completely on rack. Store in airtight container. Yield about 28 cookies.
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