 |
Prep Time: 20 Minutes Cook Time: 85 Minutes |
Ready In: 105 Minutes Servings: 6 |
|
Malouines At the restaurant, these cookies are about the size of a dime. We found them much easier to work with, however, if we made them a little bigger. Ingredients:
5 tablespoons plus 2 teaspoons unsalted butter, well softened |
1/3 cup demerara sugar such as sugar in the raw |
1 tablespoon finely grated fresh orange zest (from 1 large orange) |
1 large egg white |
1/3 cup plus 1 tablespoon all-purpose flour |
3/4 teaspoon cinnamon |
1 scant 1/4 teaspoon baking powder |
1/8 teaspoon salt |
Directions:
1. Blend together butter, sugar, and zest with a rubber spatula. Add egg white and stir until combined well. Sift together flour, cinnamon, baking powder, and salt onto butter mixture and stir until flour is just incorporated. Chill dough, covered (or in pastry bag if using), until firm but not hard, about 1 hour.
2. Preheat oven to 325°F.
3. Pipe or drop 1/2-teaspoon mounds about 3 inches apart onto lightly buttered baking sheets and bake in batches until edges are golden, 10 to 12 minutes. Cool cookies on sheets until warm (about 2 minutes), then transfer to a rack to cool completely.
4. Cooks' note: Cookies keep in an airtight container at room temperature 1 week.
|
|