Guest
Guest
 |  Subject: cuban sugar cookies  Mon Nov 26, 2007 8:21 am | |
| 1 1/2 cups shortening
1 1/2 cups sugar
1/4 teaspoon salt
2 egg yolk <--- important
1/2 teaspoon fresh lime juice
1 teaspoon real vanilla extract
4 1/2 cups flour (more or less)
2 egg whites beaten with 1 tablespoon water
Preheat oven to 325º F.
Cream shortening and sugar with an electric mixer. Add salt and egg yolk, blend. Add lime juice and vanilla. Continue beating and add flour gradually until the mixture is stiff, but not too dry. Mix well.
Roll the dough into a cylinder about 2 inches in diameter. Slice the cookies about 1/2-inch thick. Place on greased cookie sheet. Brush cookies with beaten egg white. Bake about 25 minutes or until lightly browned. |
|
GoGetEmTigers
DTF1 MODERATOR
Detroit Tiger
  
Age : 49
Joined : 05 Oct 2007
Posts : 21896
Location : Eastern Ohio, near Wheeling WV
Favorite Current Tiger(s) : Maggs, Curtis, Inge, Gala, Matt, Clete, Marcus (really all of em!)
| | Subject: Re: cuban sugar cookies Sat Dec 15, 2007 7:17 pm | |
| Sounds good, I will try making them. Thanks  |
|
catbox_9
DTF1 ADMINISTRATOR Detroit Tiger
  
Age : 21
Joined : 04 Oct 2007
Posts : 19449
Location : Paso Robles, California
Favorite Current Tiger(s) : Curtis Granderson
| | Subject: Re: cuban sugar cookies Sun Dec 16, 2007 12:05 am | |
| | Yanks1987 wrote: |
2 egg yolk <--- important
|
Is there ever a non-important ingredient in a recipe (other than salt)?
For those that don't know:
separating eggs is easy. If you're too stupid to figure our how, buy an egg separator. If you're lazy, buy an egg separator. If you have money to blow, buy an egg separator.
TIP: If you get a speck of egg shell in your egg yolk/whites, fish it out with the egg shell (NOTE: egg shells can be full of bacteria and what not so wash your eggs before using them...they still say not to do this).
TIP2: If you're making like 100 batches of something and need to separate a whole bunch of egg yolks, crack eggs as normal into a huge bowl. Use your (WASHED) hands and scoop the yolks out in your fingertips (have your fingertips slightly apart so that the whites can flow through).
TIP3: When measuring shortening line your measuring spoon with plastic wrap - that way you don't have to clean the shortening out of the spoon (which is a huge pain in the  ) - you can just throw the plastic wrap away when you're done.
Hooray! I know how to do something cooking related and can give advice!
_________________
Coming soon: A better signature! |
|
Home 
FAQ 
Search 
Register 
Log in 
