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Grandma Sylvia's Salt Butter Cookies
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WHAT CAN I BRING?
Perfect for: Holiday parties, school snacks, brunches, office gatherings.
Make and take: Store in an air-tight container up to three days.
Made famous by: This cookie comes from "America's Best Lost Recipes" (America's Test Kitchen, $29.95) by the editors of Cook's Country magazine. It is a longtime family favorite submitted by Sue Grapel of Chappaqua, N.Y., who remembers her grandmother making the cookies.
Tip: Keep the balls of dough small, or when you sandwich two together with the frosting, they can be quite a mouthful.
Hands on time: 30 minutes Total time: 1 hour and 20 minutes Serves: 36
Ingredients:
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2 egg yolks
1 teaspoon vanilla extract
1 teaspoon whiskey
1 cup (2 sticks) salted butter, room temperature
2/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 ounce unsweetened chocolate
1/4 cup water
2 cups confectioners' sugar
Instructions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. In a small bowl, whisk together the egg yolks, vanilla and whiskey and set aside.
In a mixing bowl, cream the butter and sugar together until fluffy. Beat in the yolk mixture. Add the flour and beat until incorporated. Shape the dough into 3/4-inch balls and place 1 inch apart on the cookie sheet. Bake until lightly browned around the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
When the cookies are cool, in a microwave-safe bowl or on the stovetop, heat the chocolate and water together, stirring occasionally, until completely smooth. Remove from heat. Stir in the confectioners' sugar until smooth.
Spread 1 teaspoon of filling on one cookie and top with another cookie, pressing them together. Repeat with remaining cookies. Let the filling set until hardened, about 20 minutes, before serving.
In a mixing bowl, cream the butter and sugar together until fluffy. Beat in the yolk mixture. Add the flour and beat until incorporated. Shape the dough into 3/4-inch balls and place 1 inch apart on the cookie sheet. Bake until lightly browned around the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
When the cookies are cool, in a microwave-safe bowl or on the stovetop, heat the chocolate and water together, stirring occasionally, until completely smooth. Remove from heat. Stir in the confectioners' sugar until smooth.
Spread 1 teaspoon of filling on one cookie and top with another cookie, pressing them together. Repeat with remaining cookies. Let the filling set until hardened, about 20 minutes, before serving.
Nutrition:
Per cookie: 122 calories (percent of calories from fat, 43), 1 gram protein, 17 grams carbohydrates, trace fiber, 6 grams fat (4 grams saturated), 26 milligrams cholesterol, 53 milligrams sodium.
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