Recipes: A Quintet of Cuisines, p. 129 (Bulgaria)
8 tablespoons unsalted butter (1
quarter-pound stick, melted but not browned, and cooled)
¼ cup honey
¼ cup sugar
1 teaspoon baking soda
1 egg yolk
1 cup all-purpose flour
½ cup coarse white decorating sugar
Preheat the oven to 350F. In a deep bowl, combine the
cooled butter, honey, sugar, soda, and egg yolk, and beat vigorously with a
wooden spoon until the ingredients are thoroughly mixed. Sift in the flour, a
few tablespoons at a time, beating well after each addition. The dough should
be just firm enough to be gathered into a soft but compact ball.
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| This gadget comes in very handy for making cookie balls. |
To shape each cookie, pinch off about 1 rounded teaspoon of dough and, on a heavily floured surface, roll it with the palm of your hand into a ball about 1 inch in diameter. Dip the top of the ball into the coarse sugar and place it sugared side up on a large ungreased baking sheet.
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| They said "coarse decorating sugar" and I read "sprinkles." |
Make similar balls of the remaining dough and arrange them about ½ inch
apart on the baking sheet. Bake in the middle of the oven for about 10 minutes,
or until the cookies are delicately browned. With a metal spatula, transfer the
cookies to a wire cake rack to cool. Serve them at once or store them in a
tightly covered jar or tin.
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| Happy sprinkle cookies! |
My Rating: 3/5 "These have the advantage of being lower sugar than a lot of cookies. That said, there's no real gusto to them. They came out a little dry and the flavor was very mild. Then again, anything with sugar on top can't be all that bad."
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