Sugar Shuttles – 12 Days of Cookies
(I know it’s an odd image…but I love my cow creamer, and needed an excuse to put him here!)
Today, it was no better.
Then I remembered – others had gone where I had not yet tread! They would help me!
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
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)
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.