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ISO: ISO: Savory cookie press cookie . . .
- Thread starter mistral
- Start date
In Search Of:
REC: LEs Scourtins aux Olives. I don't know since I don't use a press, but maybe.....
Les Scourtins Aux Olives de Nyons
Serving Size : 30
9 tablespoons butter -- softened
3/4 cup powdered sugar
1 tablespoon olive oil
1 1/4 cups AP flour
½ cup cured olives, pitted & coarsely chopped
Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.
Preheat the oven to 350̊F. Line two baking sheets with parchment paper.
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.
Les Scourtins Aux Olives de Nyons
Serving Size : 30
9 tablespoons butter -- softened
3/4 cup powdered sugar
1 tablespoon olive oil
1 1/4 cups AP flour
½ cup cured olives, pitted & coarsely chopped
Jean-Pierre Autrand of Les Vieux Moulins in Nyons, Provence, shared the family recipe for these crisp, salty-sweet cookies.
Preheat the oven to 350̊F. Line two baking sheets with parchment paper.
In a large bowl or the bowl of an electric mixer, cream the butter until it is soft and pale yellow. Mix in the sugar until blended, then drizzle in the olive oil and mix until combined. Add the flour and mix gently but thoroughly until the dough is smooth, then add the olives and mix until they are thoroughly incorporated into the dough.
Place a piece of waxed or parchment paper on a work surface, and place the dough in the middle. Cover it with another piece of waxed paper or parchment paper and roll out the dough until it is about 1/4-inch thick (the dough is very sticky, and the paper makes it possible to roll out). Refrigerate the dough for at least 30 minutes, and up to 24 hours.
Cut out 2-inch rounds of dough and place them about 1/2 inch apart on the prepared baking sheets. Gather the trimmings into a ball and roll it into a 1-inch diameter log. Wrap well and refrigerate, and when you are ready to bake, cut off 1/4-inch thick rounds (this avoids over-rolling the dough).
Bake until the scourtins are golden, about 15 minutes. Remove from the oven and cool on wire racks.
mistral...I also don't have a press, but I've been making cheese wafers using a pizelle iron
also known as a Krumkake iron (from Norway) and a simple zippy cheese cracker/cookie recipe.
It presses the dough ultra-thin and crispy into wafers that you CAN NOT STOP EATING!
Well, at least I can't.
They look very nice stacked in a row in a long tin.
also known as a Krumkake iron (from Norway) and a simple zippy cheese cracker/cookie recipe.
It presses the dough ultra-thin and crispy into wafers that you CAN NOT STOP EATING!
Well, at least I can't.
They look very nice stacked in a row in a long tin.
Mistral I posted a link to this a few weeks ago...
Here's a recipe booklet made by a lady named Jo Casselman. She was offering it to anyone who wanted it back in the days of the Holiday Cookie Club forum (or whatever it was called) on Epi. It has several savory cookie/appetizer recipes in it.
http://www.mimicummins.com/Cookie_Press_Recipes.doc
Here's a recipe booklet made by a lady named Jo Casselman. She was offering it to anyone who wanted it back in the days of the Holiday Cookie Club forum (or whatever it was called) on Epi. It has several savory cookie/appetizer recipes in it.
http://www.mimicummins.com/Cookie_Press_Recipes.doc
Link for "Holy Communion Cheese Wafers" from the Church of Wallace & Grommet
Mar's Notes: In the link, I mention H&D cheese. That's Harry & David.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=39945
Mar's Notes: In the link, I mention H&D cheese. That's Harry & David.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=39945
diannecerkvenik64
Well-known member
Marilyn, I 've been looking for a pizelle iron, can't find one her in Phx, where did you get yours?
Diann, I ordered a Krumkake iron, which sure as heck looks like a pizelle iron to me.
Last year, I borrowed a krumkake iron from a Norwegian friend. The cookies come out the exact thickness of my favorite pizzelles...thin, not thick.
When I researched buying one for myself, online searches returned the same item for both pizzelle and krumkake irons. I've linked the version I bought. It includes a wooden dowel for shaping the Norwegian horns.
Target has a single cookie version for $50.
http://www.amazon.com/VillaWare-Imperia-V3900-Krumkake-Baker/dp/B00004RFRR
Last year, I borrowed a krumkake iron from a Norwegian friend. The cookies come out the exact thickness of my favorite pizzelles...thin, not thick.
When I researched buying one for myself, online searches returned the same item for both pizzelle and krumkake irons. I've linked the version I bought. It includes a wooden dowel for shaping the Norwegian horns.
Target has a single cookie version for $50.
http://www.amazon.com/VillaWare-Imperia-V3900-Krumkake-Baker/dp/B00004RFRR