Sacristan Cookies Recipe 55

SACRISTAINS

Sacristains image

Sacristains are twisty, tasty delights -- perfect for entertaining at brunch. This recipe comes from "Bake! Essential Techniques for Perfect Baking," by Nick Malgieri.Also try:Ox Tongues, Butterfly Wings

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes about 48

Number Of Ingredients 7

Ingredients

1/2 batch (12 ounces) Food Processor Quick Puff Pastry
All-purpose flour, for work surface
1 large egg
Pinch of salt
1/3 cup ground almonds
1/3 cup sugar
1/4 teaspoon ground cinnamon

Steps:

Place dough on a lightly floured work surface; lightly flour dough. Using a rolling pin, press the dough firmly in parallel strokes close to one another. Continue pressing with rolling pin, adding a pinch of flour to dough between strokes, until dough becomes more malleable.
Continue rolling dough back and forth without rolling over the ends (which may make ends thinner and stick to surface). Turn dough 90 degrees, and continue rolling in the other direction; roll dough, changing directions as necessary, into a 12-inch square. If dough gets soft, slide it onto a baking sheet and refrigerate for 15 minutes.
In a small bowl, beat together egg and salt; brush over dough. In a medium bowl, mix together almonds, sugar, and cinnamon; sprinkle evenly over half of the dough. Fold dough in half over almond mixture to cover; press to adhere. Transfer to a parchment-paper-lined baking sheet and refrigerate until firm, about 15 minutes.
Preheat oven to 375 degrees with racks set in the upper and lower thirds of the oven. Line baking sheets with parchment paper; set aside.
Roll chilled dough out into a 12-inch square. Using a sharp pizza wheel, cut into 24 1/2-inch-wide strips. Twist strips into corkscrew shapes by holding at each end pressing in opposite directions at the same time. Place on prepared baking sheets, pressing into pan to prevent them from unraveling while baking.
Transfer to oven and bake until deep golden, about 15 minutes, switching pans from top to bottom and vice versa, and rotating from front to back, halfway through baking.
Immediately transfer sacristains to a cutting board. Trim ends and cut in half crosswise, working quickly, as sacristains will become crisp as they cool. Let cool on a wire rack. Sacristains are best eaten the day they are made, but can be stored in an airtight container between sheets of wax paper.

KRISTEN'S AWESOME OATMEAL COOKIES

Kristen's Awesome Oatmeal Cookies image

This is my mothers recipe and it really is awesome! They are somewhat crispy but not cakey. You can add raisins, chocolate chips or coconut to this recipe too.

Provided by KRISTEN HATHAWAY

Categories Desserts Cookies Oatmeal Cookie Recipes

Yield 30

Number Of Ingredients 11

Ingredients

¾ cup shortening
1 cup packed brown sugar
½ cup white sugar
1 egg
¼ cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
1 tablespoon ground cinnamon
3 cups rolled oats

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 19.4 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 103.5 mg, Sugar 10.6 g

SACRISTAN COOKIES RECIPE - (5/5)

SACRISTAN COOKIES Recipe - (5/5) image

Provided by akselden

Number Of Ingredients 9

Ingredients

1/4 cup pistachios
2 T sugar
1 sheet puff pastry, frozen
1 egg yolk
1 T milk
Sundae filling
1 pint hulled strawberries, 1/2 sliced and 1/2 diced
1/2 pint vanilla ice cream
1/4 cup chopped pistachios, for garnish

Steps:

Preheat oven to 350'F and position rack in the center. In a small food processor, grind together the pistachios and 1 1/2 T of sugar; transfer to a plate. Cut a 2" x 6" rectangle from a sheet of puff pastry and place in the freezer until ready to use. Whip together the yolk, milk, and remaining sugar, and brush the mixture on both sides of the pastry rectangle. Cut the pastry into four 2" x 6" strips. Hold the strips on both ends and carefully twist two or three times (make sure pastry is thawed enough to be malleable). Place the twists about 1 1/2" apart on a baking sheet lined with parchment paper. Bake for 10 minutes or until golden brown. When the cookies are done, carefully roll them in the pistachio-sugar mixture to coat; set aside until ready to serve. Assembly Remove the goblets from the refrigerator. Above the layer of gelee, arrange sliced strawberries against the inside of each glass. Spoon the diced strawberries over the gelee, and then add a scoop of ice cream on top. Pipe whipped cream over the ice cream. Sprinkle with chopped pistachios, and serve immediately with the cookies. Serves 4.

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