PILLOWCASE COOKIES
These soft, slightly sweet sugar cookies have the flake and softness of a scone or a biscuit. They're just the right level of sweetness without being overkill. According to Alzina Toups, a chef who specializes in Cajun cuisine, before heading back to the oyster reef during the long cold winters, oystermen from Lafourche Parish would take pillowcases full of these sweet cookies to remind them of home. They were meant to survive the cold and the moisture on the reefs so the texture is a cross between a sugar cookie and hard tack. Store in an airtight container at room temperature up to 1 week.
Provided by thymeforpineapple
Time 2h35m
Yield 24
Number Of Ingredients 9
Steps:
- Whisk flour, sugar, baking powder, and salt together in a large bowl until combined. Grate in cold butter; stir mixture together until mixture resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins to come together.
- Transfer to a lightly floured work surface and knead until dough comes together, 3 to 5 kneads. Shape into a disk, cover with plastic wrap, and refrigerate until chilled, about 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.
- Roll dough on a heavily floured surface to a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed.
- Transfer to the prepared baking sheets, 1 inch apart. Freeze, uncovered, for 15 minutes.
- Bake one tray at a time in the preheated oven until edges are golden brown, 10 to 12 minutes. Let cool on the pan, for 2 minutes, then transfer to a wire rack and let cool completely, about 15 minutes. Repeat with remaining tray.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 18.6 g, Cholesterol 18.3 mg, Fat 4.3 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 2.6 g, Sodium 96 mg, Sugar 8.6 g
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