I was working on a new project involving French Canadian foods and while baking cookies for one of the recipes, I ended up with a lot more dough than expected. The cookies reminded me of a cross between a Madeleine cake and a Linzer cookie
and the reason I was baking them shall remain a mystery until I officially announce the project. Since I had already made the dough, I decided to coat it with cinnamon and sugar and bake it that way but when baking the dough, you can add flavours as well. The dough will not expand in the oven so make sure that the cookies are the size you want them to be and it will rise a bit. I ate the cookies with coffee, tea and even dipped them in hot chocolate!
I added a bit of almond rum instead of vanilla to give it a bit of a different taste. The original recipe actually has no vanilla, just simple ingredients such as flour, eggs, sugar and butter. I coated my cookies with cinnamon sugar and some with sprinkles, just for funzies. Jams, chocolate, citrus zest, yogurt dips, etc are all great combinations as well. The original recipe is extremely delicious and requires the very plain cookie to balance its sweetness but when taken out of the recipe, I discovered that it was like the She’s All That of cookies.
- 1 1/3 cups of whole wheat flour
- 1 cup of all-purposed flour
- ½ cup of sugar
- ½ tsp of salt
- ¾ tsp of baking powder
- 1 pinch of baking soda
- 3/4 cups of butter, softened
- 3 eggs, beaten
- 1 tsp of vanilla extract – I added 1/2 tsp of Sint Maarten Island Almond Rum
Mix the dry ingredients in a bowl on low speed
- Add the butter until the mixture is like sand
- Add the eggs, one by one, until all are combined
- Add the vanilla extract or citrus zest until combined
- Put the dough on a plastic film and wrap the dough tightly
- Put the dough in the fridge for a minimum of 1 hour and a maximum of 3 days
- On a floured surface , roll out the dough to a thickness of 3 mm
- If you are coating with cinnamon sugar, toss the cookies in the 1/2 tsp of cinnamon and 1 1/2 tsp of granulated sugar
- Place the cookies on a cookie sheet lined with parchment paper
- Bake at 375°F for 8-10 minutes or until golden, cool down on rack – Mine only took 6 minutes! Do not over-bake, they will be dry and tasteless.
On a side note, I am very excited for my new French Canadian project which I will be announcing in the next few weeks so stay tuned for more information!