Baby Almond Elephant Ears Recipes

ELEPHANT EARS

Steps:

• Heat the oven to 425 degrees.
• Grease a cookie sheet with shortening.
• Heat margarine until melted; set aside.
• Stir flour, 2 tablespoons sugar, the baking powder and salt in a medium bowl.
• Stir in milk and 3 tablespoons of the melted margarine until dough forms.
• Sprinkle a surface lightly with flour; turn dough onto surface.
• Knead 10 times.
• Roll dough with a rolling pin or pat with hands into a rectangle, 9x5 inches.
• Brush with remaining melted margarine, using a pastry brush; sprinkle with mixture of 3 tablespoons sugar and cinnamon.
• Roll dough up tightly, beginning at narrow end.
• Pinch edge of dough into roll to seal.
• Cut into 4 equal pieces with sharp knife.
• Place cut sides up on cookie sheet; pat each into a 6-inch circle.
• Sprinkle with more sugar.
• Bake until golden brown, 8 to 10 minutes.
• Immediately remove from cookie sheet with a spatula.
• Let cool on wire rack.

JUMBO ALMOND ELEPHANT EARS

Steps:

• to prepare the COOKIE DOUGH:.
• sift the flour, baking soda and salt into a large bowl. Add the butter and mix with an electric mixer on low speed until the largest of the butter pieces are the size of small lima beans.about 20 seconds.
• the butter pieces will be different sizes and there will still be some loose flour.
• add the sour cream and mix until large clumps of dough form that pull away from the sides of the bowl.about 15 seconds(or use a pastry blender to combine the flour mixture and butter.add the sour cream and stir with a large spoon for about 2 minutes until a smooth dough forms).
• form the dough into a smooth ball and flatten it into a rectangle about 8x5".
• you will see small pieces of butter in the dough, that is good and contributes to the flaky texture.
• wrap in plastic wrap and refrigerator for 30-60 minutes to rest and firm the dough.
• the dough can also be refrigerated overnight, but then it will have to sit at room temperature until it is soft enough to roll out easily.
• this can take as long as 1 hour in a cool kitchen.
• to prepare the FILLING:.
• in a large bowl, using an electric mixer on medium speed, beat the almond paste and butter until smooth.
• mix in the powdered sugar, cream or milk,vanilla and almond extract until blended to a smooth soft mixture.
• OR make the filling in a food processor. Put all the ingredients in the processor, and beginning with a few on/off bursts, process until a smooth mixture forms,.about 1 minute.).
• transfer to a small bowl, cover and set aside at room temperature for up to 1 hour or refrigerate if leaving overnight.
• position a rack in the middle of the oven.
• preheat the oven to 375*.
• line two baking sheets with parchment paper.
• unwrap the dough.
• lightly sprinkle the flour and sugar on the rolling pin and the rolling surface.
• roll the dough to a 14x12" rectangle.
• don't flip the dough over while rolling, but lift and turn it several times as you roll it to prevent it from sticking to the rolling surface.
• and, when you lift and turn the dough, sprinkle sugar generously on the rolling surface.
• use a thin metal spatula to spread the filling in a thin layer over the dough.
• turn the dough if necessary so a short side faces you.
• Measuring along the 14" sides, mark the center of the dough.
• rolling from the shorter 12" edge that is closer to you, roll up the dough like a jelly roll just to the marked center.
• then roll the far side toward the center until the two rolls meet.
• you will have a double log of filled dough that is smoothly attached on the bottom side.
• turn the double log over for easier cutting.
• press in the ends of the log to smooth them.
• and use a large sharp knife to cut the log into 12 1" thick slices.
• dip both sides of each slice in sugar, sprinkle the rolling pin with sugar.
• roll out each slice of dough to a large butterfly shape about 4x5" and about 1/16" thick, sprinkling the rolling pin as necessary with sugar.
• the cookies will not all be exactly the same size.
• use a large spatula to place the cookies at least 1" apart on the prepared baking sheets.
• sprinkle the top of each cookie with about 1/2 tsp sugar.
• bake the cookies one sheet at a time until the tops are evenly light brown.about 15 minutes.
• the cookies will spread about 1" and rise slightly.
• the filling may bubble up slightly on some of the cookies and have a few darker spots.
• cool the cookies for about 5 minutes on the baking sheets.
• then use a large metal spatula to transfer them to a wire rack to cool completely.
• the outside of the sugar coated cookies will become very crisp as they cool.
• the cookies can be stored in a single layer in a tightly covered container at room temperature for up to 3 days.

COULDN'T BE EASIER ELEPHANT EARS.

Steps:

• Preheat oven to 425°F.
• Sprinkle a thick layer of sugar on a pastry board.
• Place puff pastry on top and roll into a neat oblong.
• Fold one long side of puff pastry inward, like a jellyroll, stopping at the centre.
• Repeat on the other side. The 2 sides will meet in the centre.
• Cut into 1/4 inch slices and press each slice in sugar.
• Place slices on an ungreased cookie sheet.
• Bake for 6 to 8 minutes.
• Turn over and bake for another 6 to 8 minutes or until golden brown.
• Variation:.
• In a food processor, process 1/2 cup chopped nuts, 2 tbsp sugar and 1/2 tsp ground cinnamon until finely ground.
• sprinkle dough with mixture before folding.

ELEPHANT EARS

Steps:

• Heat milk with butter until butter melts.
• Set aside to cool to lukewarm.
• Stir yeast and 1 teaspoon sugar into warm water and let stand until foamy, about 5 to 10 minutes.
• In a large bowl, combine milk and yeast mixtures with 2 1/2 cups flour, salt, and nutmeg.
• Stir until smooth.
• Cover and let stand until bubbly, 30 minutes.
• Stir in beaten eggs, then add additional flour to make a soft but not sticky dough.
• Turn dough onto a floured board and knead until smooth, supple, and elastic, about 8 minutes.
• Return dough to bowl, cover, and let rise in a warm spot until dough is doubled, about 1 1/2 hours.
• Punch down and divide into 4 pieces.
• Divide each piece into 4 or 5 pieces.
• Put several inches of oil in a large, deep pan such as a chicken fryer or heavy dutch oven.
• Heat to about 360 degrees F.
• Work each ball of dough with the hands, shaping into a large disk, about 10 inches long and 6 inches wide.
• Fry one at a time, turning once, until nicely browned.
• Drain on paper towels and sprinkle with confectioner's sugar or cinnamon sugar while hot.
• Serve at once.