Navettes Sucrées
2 people added this to their Recipe Box
This recipe makes 22 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 6767 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 8 g8g carb |
| fibre | 00 fibre |
| chol | 24 mg24mg chol |
| sodium | 32 mg32mg sodium |
| potassium | 13 mg13mg potassium |
| % RDI: | - |
| iron | 22 iron |
| vit A | 33 vit A |
| folate | 66 folate |
- Preparation time: 10 minutes Chill: 1 hour
- Total time : 20 minutes
From France, these “sugar shuttles” are shaped like old-fashioned sewing shuttles. This cookie has a sugary, brittle shell covering a cakelike centre.
Ingredients
- 1 cup all-purpose flour 1 cup all-purpose flour
- 1/2 cup granulated sugar 1/2 cup granulated sugar
- 1/4 tsp salt 1/4 tsp salt
- 1/3 cup unsalted butter , softened1/3 cup unsalted butter, softened
- 2 eggs , separated2 eggs, separated
- 3/4 tsp vanilla 3/4 tsp vanilla
Preparation
In bowl, whisk together flour, 3 tbsp (45 mL) of the sugar and salt. With fork, cut in butter; stir in egg yolks and vanilla.
On lightly floured surface, knead dough until smooth and holds together. Press into disc; wrap and refrigerate for 1 hour.
Roll by 2 tsp (10 mL) into 2-inch (5 cm) long logs. In small bowl, whisk egg whites. With fork, dip each log into egg whites, allowing excess to drip back into bowl. Roll in small bowl of remaining sugar.
Bake on parchment paper–lined baking sheets in 325°F (160°C) oven until golden, 20 to 22 minutes. Let cool on pans on racks.
On lightly floured surface, knead dough until smooth and holds together. Press into disc; wrap and refrigerate for 1 hour.
Roll by 2 tsp (10 mL) into 2-inch (5 cm) long logs. In small bowl, whisk egg whites. With fork, dip each log into egg whites, allowing excess to drip back into bowl. Roll in small bowl of remaining sugar.
Bake on parchment paper–lined baking sheets in 325°F (160°C) oven until golden, 20 to 22 minutes. Let cool on pans on racks.
Source : Canadian Living Holiday Cookbook: Fall 2010
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