How To make Christmas Cookie Kringle
-miles kimball 3 Hard-boiled egg yolks
4 tb Shortening
2 c Flour
1 Egg yolk
1/2 ts Cinnamon
1/2 c Sugar
1/2 ts Grated lemon rind
4 tb Butter
1/2 ts Grated orange rind
1 ts Vanilla
Your most blase' guests' taste buds will tingle when they sample your Christmas Cookie Kringle P>: Through a strainer the hard-boiled eggs you force, using the back of a spoon, of course, then combine w5with the raw egg yolk: That's how it's done by the German folk. Work in the sugar, the butter, the shortening and when it's combined, add the flour, cin- namon, vanilla and all of the rind: now into a ball you roll the dough, And chill it and roll it to and fro. When it's 1/8 inch thick you cut it out neat, use a doughnut cutter and a cookie sheet: now paint each cookie with unbeaten egg white And sprinkle with pistachios to add to the delight. At 350d., 8-10 minutes you bake. And you'll be proud of the kringle you make. -----
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This genius technique for the best lemon crinkle cookies from Jesse Szewczyk is all about utilizing preserved lemons. Popular in Middle Eastern and North African cuisines, this ingredient is used instead of salt and gives the classic cookies a robust, intense lemony flavor and subtle salty bite. GET THE RECIPE ►►
PREP TIME: 2 hours 45 minutes
COOK TIME: 15 minutes
MAKES: 22 cookies
INGREDIENTS
1 stick (8 tablespoons/113g) unsalted butter, softened
1 1/3 cups (267g) granulated sugar, divided
2 tablespoons (20g) chopped preserved lemon peel (see Note)
2 large eggs, room temperature
1 tablespoon vanilla extract
2 1/2 cups spooned and leveled all-purpose flour (320g)
1 1/2 teaspoons baking powder
3/4 cup (75g) confectioners’ sugar
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