April Fool's Day recipe: French Fry Cookies
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Pineapple Fish Sticks, Apple Coleslaw and French Fry Cookies with Raspberry Ketchup
Photography by Edward Pond
This recipe makes 60 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 56 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 8 g |
| fibre | 0 |
| chol | 12 mg |
| sodium | 21 mg |
| % RDI: | - |
| iron | 2 |
| vit A | 2 |
| folate | 5 |
Since this recipe makes plenty of classic sugar cookies, you'll have enough to fill the cookie jar, too.
Ingredients
- 3/4 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2-1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1 pinch salt
- Topping:
- 1 egg, beaten
- 2 tbsp 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 salt ; 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
- Keywords : Dessert; Kid-Friendly; Spring; Flour; Butter; Sugar; Bake; Make-Ahead; Milkshake;
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