Excerpted from Kosher Style by Amy RosenCopyright © 2019 Amy RosenPublished by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
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| 5 dozen |
Ingredients
- 3 Tbsp sugar
- 1 tsp sea salt
- 4 eggs
- 9 egg yolks
- ¾ cup vegetable oil
- 2 tsp vanilla extract
- 3½ cups flour, plus extra for kneading
- For the coating:
- 3 cups sugar
- ½ cup coloured sprinkles
Directions
- In a stand mixer fitted with the paddle attachment, combine the sugar, salt, eggs, egg yolks, vegetable oil, vanilla and flour. Beat on low speed for 15–20 minutes, until the dough is smooth and the gluten is developed. Note: This will be the stickiest dough you’ve ever felt.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Generously flour your work surface and tip the dough onto the flour. Knead by hand for 3–5 minutes, or until the dough is no longer sticky. Scatter a bit more flour on the work surface and place the dough on top, then cover with plastic wrap and let sit for 30 minutes. Wipe away any excess flour so that the work surface is ready for the next step.
- Combine the sugar and sprinkles in a bowl. Spread half the mixture on your work surface and roll the dough out to ¼-inch thickness. Sprinkle the rest of the sugar-sprinkle mixture on top of the dough. Press and flip until nicely coated. Using a sharp knife, slice the dough into 1 × 2-inch rectangles, pressing the dough into more of the sugar. Then twist each rectangle into a bowtie and place them 1 inch apart on the lined baking sheets.
- Bake for 25–30 minutes, or until golden brown. Remove the cookies to cooling racks and let cool and dry thoroughly for 4 hours. Store in airtight containers for up to 1 week.
Note: With the leftover egg whites and the leftover sprinkle sugar, make rainbow meringues!