Sugar Shuttles – 12 Days of Cookies

11 Dec 2008 by Claire, 6 Comments »

(I know it’s an odd image…but I love my cow creamer, and needed an excuse to put him here!)

This is another example of the wonders of a food community. I had picked out the Sugar Shuttles early on, and threw together the dough after completing yesterday’s Pecan Tassies. But I worried – the dough crumbled, resisting all my attempts to smash it together into a cohesive lump. Believing in the power of refrigeration, I mashed it into a ball, wrapped it in plastic wrap, and hid it away.

Today, it was no better.

Then I remembered – others had gone where I had not yet tread! They would help me!

Both Sandy and Coco had done the Shuttles a in the days before me before, and also experienced the crumbling dough. A few tablespoons of milk later, and it seemed I was back in business.  A quick roll in some egg whites and sugar, and the cookies baked up with a delicate sugar shell and a moist, cakey interior.

Thank goodness for bloggers.

Only one day remaining – it’s a bit sad, though I won’t miss doing all the dishes this challenge has set out for me! Don’t forget to visit my fellow soldiering bakers – Jerry at Cooking by the Seat of my Pants, Judy at No Fear Entertaining, Sandy at At the Baker’s Bench, Courtney at Coco Cooks, Kelly at Sass and Veracity, and Andrea at Andrea’s Recipes.
(recipe after the break )

Navettes Sucrées (Sugar Shuttles)
Adapted from Gourmet, December 1951

ingredients:
1 cup flour
1/4 cup sugar, plus more for coating
1/4 teaspoon salt
1/4 cup unsalted butter, softened
2 eggs, separated (you’ll need both the yolks and whites)
1 teaspoon vanilla
1 tablespoon milk (optional)

equipment:
parchment paper, electric mixer, baking sheets

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.

2. Sift together the flour, sugar and salt. In a separate bowl blend together the butter, egg yolks, and vanilla. Mix in with the dry ingredients until well blended. If dry, add the milk a little at a time until the dough comes together. Wrap in plastic wrap and chill for 2 hours.

3. Grab walnut size balls of dough. Roll out on a floured board until they resemble a small sewing-machine shuttle, or tapered tube about 2 inches long.

4. Beat the reserved egg whites. Put several tablespoons of sugar in a shallow dish. Dip the cookies in the egg whites and roll in the sugar before placing gently on the prepared cookies sheet. Repeat with all the dough, and bake for about 8 minutes until the sugar coating is light and crackly.

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6 Comments

  1. Judy says:

    I love these and wish I had of gotten around to making them! Lucky for you they had been made before!

  2. courtney says:

    Oh I am happy you got to make them. They are worth the extra bit of trouble. Love that creamer! One more day…I will be going through cookie withdrawel.

  3. Andrea says:

    Yah, so glad they worked for you, they look delish. And I giggled when I saw the cow creamer. :-)

  4. kellypea says:

    LOVE that cow creamer! I’m dying to add these to my remaining few, but….nervous! They sound delish, though and I do remember Courtney & Sandy’s notes about the milk, so we’ll see. I can tell the exterior of your cookies is all crispedy. Yum!

  5. Sandy S says:

    I have the SAME creamer! Your shuttles look terrific, and your cow wears them well. :)

  6. [...] Sugar Shuttles, Pecan Tassies, Strawberry Thumbprint Cookies, Honey Walnut Cookies and Chocolate Wafers, Fig [...]

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