Cooking & Baking

fadedrose

(10,044 posts)

14. I make them every year

Thu Jan 5, 2012, 09:05 PM

Jan 2012

Cookies were flaky..

The ones with butter weren't flaky, they were soft and tender and sort of melted in your mouth..

When I remember, I roll the dough for these butter Kolachie in l/2 flour and l/2 sugar. When I feel real ambitious, use egg white to brush them before baking.

Oh, best thing I did this year to avoid cleaning was to use parchment paper on the cookie sheets. Cleaning up was a breeze.... I used Wilton, but now I see that Meijer's (grocery-dept store in MI) has their own store brand.

I used the parchment paper on my turkey - worked great..also used it to bake southern fried chicken AFTER it was fried a bit...

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Am looking for a cold dough recipe for cookies [View all] fadedrose Dec 2011 OP

Is this one helpful?: Lucinda Dec 2011 #1

Very fadedrose Dec 2011 #2

okay, I've never heard of ladylocks, and never heard of using clothespins to make cookies grasswire Dec 2011 #4

okay, after hitting the Google... grasswire Dec 2011 #5

here's a recipe from the Pittsburgh newspaper, via chowhound grasswire Dec 2011 #7

I'm glad it was helpful! I love that website. Lucinda Dec 2011 #6

I've seen a lot of recipes for the dough fadedrose Dec 2011 #9

I should have been gone a few times now, but I still keep kicking. :) Lucinda Dec 2011 #10

That would be a Puff Pastry dough housewolf Dec 2011 #3

I made one with butter & one with Crisco fadedrose Dec 2011 #8

Which did you like better? housewolf Dec 2011 #11

Confusing fadedrose Jan 2012 #12

Yeah, traditional (French) puff pastry is made with butter housewolf Jan 2012 #13

I make them every year fadedrose Jan 2012 #14