April Fool's Day recipe: French Fry Cookies
Since this recipe makes plenty of classic sugar cookies, you'll have enough to fill the cookie jar, too.
Servings: 60 cookies
Ingredients:
Pineapple Fish Sticks, Apple Coleslaw and French Fry Cookies with Raspberry Ketchup
Photography by Edward Pond
| Nutritional Info | |
| Per cookie: about | - |
| cal | 56 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 21 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 2% |
| folate | 5% |
-
3/4 cup (175 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
2-1/2 cups (625 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
Pinch salt
Topping:
1 egg, beaten
2 tbsp (25 mL) coarse sugar
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture in 3 additions.
Divide dough in half; flatten into rectangles. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out each half of dough into 9- x 4-1/2-inch (23 x 11 cm) rectangle. Cut crosswise into scant 1/2-inch (1 cm) wide french-fry shapes. Place, 1 inch (2.5 cm) apart, on parchment paper–lined or greased rimless baking sheets.
Topping: Brush cookies with egg; sprinkle with sugar. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Divide dough in half; flatten into rectangles. Wrap each in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
On lightly floured surface, roll out each half of dough into 9- x 4-1/2-inch (23 x 11 cm) rectangle. Cut crosswise into scant 1/2-inch (1 cm) wide french-fry shapes. Place, 1 inch (2.5 cm) apart, on parchment paper–lined or greased rimless baking sheets.
Topping: Brush cookies with egg; sprinkle with sugar. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden on bottoms and edges, about 10 minutes. Let cool for 1 minute on pans on racks. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source
Canadian Living Magazine: April 2007
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