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Leftover cookies

Servings:
Makes 3 1/2 dozen cookies Servings
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Ingredients

  • 3 stick unsalted butter, soft
  • 1/2 teaspoon kosher salt
  • 1/4 cup powdered sugar, plus additional for coating
  • 1 cup egg yolk
  • 2 tablespoon brandy
  • 1 teaspoon vanilla
  • 3 cup all-purpose flour, sifted

Preparation

Baking Directions:

In the bowl of an electric mixer fitted with the whisk attachment, combine the butter and salt and whip until light and fluffy, 3 to 5 minutes.

Add the sugar, egg, brandy, and vanilla and beat until all of the ingredients are integrated.

With the mixer on low speed, gradually add sifted flour to the butter mixture.

Using a rubber spatula, remove the dough and transfer it onto a piece of wax paper or parchment.

Refrigerate for about 45 minutes before rolling.

Preheat the oven to 350 degrees F.

After the dough has cooled, pinch off small pieces and roll them into about 1-inch balls.

Place them in a single layer with space in between each, on a greased baking sheet.

Repeat the process until all of the cookie dough has been rolled.

Place a clove in the center of each cookie.

Alternatively, shape the ball into half moons with a clove in the center of each.

Place the sheets in the oven and bake until the cookies are just slightly brown, about 15 minutes.

Allow them to cool thoroughly, and then roll them in powdered sugar.

Because this cookie is so buttery, it takes to more unusual flavors of ice cream.

It's especially good with coffee/espresso ice cream, dark chocolate or peppermint or lemon or orange flavors.

Take 2 of the cookies (or any leftover cookies) and sandwich a scoop of ice cream between them.

roll the exposed ice cream "edge" in an interesting topping for added texture.

Examples?

leftover (crushed) candy canes, leftover chocolate chips, other flavor of leftover cookie crumbs.

Prep Time: 20 minutes Cook Time: 15 minutes Inactive Prep Time: 45 minutes Ease of preparation: Easy