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This
wonderful cookie recipe was shared with me by my sister, Carol Arroyo, and her
website called
The Baking Pan.
Recipe adapted from Redbooks Special It's Almost Christmas Cookbook,
November 1977.
These cookies remind me of when I was a child and my mother used to take
leftover pie dough, sprinkle it with cinnamon and sugar, and then baked.
These delicious cookies actually melt in your mouth!
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Swiss Meringue Horn Cookies
Recipe Type:
Cookies,
Christmas Cookie,
Rolled Cookies
Yields:
10 dozen cookies
Prep time: 4 hr
Cook time: 15 min
Ingredients:
4 cups all-purpose
flour
1 teaspoon salt
1 package active dry
yeast
1 1/4 cups unsalted butter, room temperature
3 large
egg yolks
1/2 cup sour cream
1 teaspoon pure vanilla extract
Meringue Filling (see recipe below)
1 cup powdered (confectioners')
sugar
(for rolling the dough in)
1 cup finely-chopped walnuts or pecans
Vanilla Icing (see recipe below)
Preparation:
Preheat oven to 350 degrees F.
Cookie Sheets may be ungreased, lined with parchment paper, or lined with a non-stick
Silicone Baking Mats.
In a large mixing bowel, combine flour, salt,
and yeast; whisk together to combine. Using a pastry blender or two
knives, cut butter into the flour mixture until the mixture resembles
coarse crumbs. Add egg yolks, sour cream, and vanilla extract; stir until
thoroughly mixed.
Divide dough into 10 equal portions, using about 1/3
cup for each portion. Roll each dough portion into a ball, cover, and
refrigerate while preparing the Meringue Filling.
Prepare the Meringue Filling; refrigerate
until ready to use.
When ready to assemble, generously sprinkle
your pastry board and
Rolling
Pin with some of the 1 cup
powdered sugar.
Remove one (1) of the dough balls from the
refrigerator. If necessary, let the dough stand at
room temperature approximately 10 to 15 minutes to soften the dough
enough to make rolling easier. Using your rolling pin, roll the dough ball into an 8-inch
circle. As you are rolling the dough, gently pick
the dough up and lightly re-sugar the work surface. Make sure the dough
is not sticking to the board when you are ready to add the filling.
Spoon 1/4 cup of prepared Meringue Filling on top of the circle of
dough; spread evenly either with a small offset spatula or the back of a
spoon. Sprinkle 1 tablespoon of chopped nuts over the top of the meringue.
Using a sharp knife, pizza cutter, or pastry cutter, cut the dough into
twelve (12) wedges. The easiest way to cut each
piece evenly is to cut the dough as though cutting a pizza. Cut the
dough into quarters and then cut each quarter into thirds.
Starting from the wide end, roll up each wedge of dough. Place the cookie rolls on
the prepared cookie sheet with the point of the dough underneath (on the
bottom).
Prepare the Vanilla Icings while the cookies are baking.
Bake approximately 15 minutes or until the bottoms are light brown and
the meringue is a light golden brown. Remove from oven and frost the
cookies while still hot.
While cookies are still hot from the oven, spoon about 1/4 teaspoon of
Vanilla Icing on top of each cookie. Sprinkle about 1/8 to 1/4 teaspoons
chopped nuts (left over from the filling)
on top of the Vanilla Icing. Use a metal spatula to carefully transfer
the fragile cookies to a
wire
cooling rack and let completely cool.
Repeat the baking, icing, and assembly for the remaining dough balls;
removing from the refrigerator one (1) ball at a time only.
Store cookies in an airtight container at room temperature.
Yields 10 dozen cookies.
Meringue Filling:
4 large
egg whites
1 cup granulated
sugar
1 teaspoon pure vanilla extract
In a large mixing bowl using clean beaters, beat the egg
whites until soft peaks form. Gradually add the sugar and continue
beating until stiff peaks form. Add the vanilla extract and continue
beating approximately 1 additional minute until thoroughly mixed
together.
Refrigerate the meringue until ready to use.
Keep refrigerated while not using during the
cookie assembly.
Vanilla Icing:
2 cups powdered (confectioners') sugar
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons warm milk (preferably whole milk), plus more if
needed
In a medium bowl, and using an electric mixer or hand
mixer, combine powdered sugar and vanilla extract. Add warm milk in
small quantities at a time. Start with 2 tablespoons milk, Add
additional warm milk in teaspoons or just drops at a time until the
icing is the desired consistency. The icing should be like a sour cream
or a little thinner.
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