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Celestial Cookies

Gary.Parker's picture
Ingredients
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Sifted all-purpose flour 4 Cup (64 tbs)
  Sugar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Butter 1 Cup (16 tbs), chilled
  Egg yolks 2
  Vanilla extract 1⁄8 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Nut filling 1 Cup (16 tbs)
Directions

Soften yeast in the warm water; set aside.
Blend flour, sugar, and salt in a bowl.
Cut in butter with a pastry blender or two knives until particles are the size of rice kernels: set aside.
Beat egg yolks and extract until thick.
Add yeast and sour cream gradually, beating well after each addition.
Add to the flour-butter mixture gradually, blending well after each addition.
Cover and chill overnight.
The next day prepare Nut Filling; set aside.
Roll a half of dough at a time into a 16x12-inch rectangle on a floured surface.
Spread surface of dough with filling.
Roll the other half of dough to the same size on waxed paper.
Invert dough on waxed paper over filling; press down gently and evenly; peel off paper.
Cut into 2-inch squares or into bars or trian gles; press edges together to seal.
Place on lightly greased cookie sheets.
Bake at 3506F 15 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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