Friday, December 23, 2011

Season's Greetings

Special Strasbourg Bredele Cookies

This is is a traditional recipe from Chef Luc Dimnet, of Brasserie in New York City who was born in Strasbourg Alsace, where the Christmas traditions are alive and strong.

3 ¼ cups flour
18 tablespoons butter, at room temperature, cut into small pieces
1 ¼ cups sugar
1 teaspoon cinnamon
Zest of 1 lemon
3 eggs
1 egg yolk


Place flour in a large bowl. Make a well in the center, and add the butter. With your fingers, mix the butter with flour until sandy. Add the sugar, cinnamon, lemon zest and the whole eggs. Mix well to obtain a smooth dough. If the dough seems too dry, add another egg.
Wrap the dough in plastic wrap and allow it to rest overnight, or for at least 6 hours.
When ready to bake the bredele, preheat oven to 355 degrees. Roll out dough on a floured surface to 3/16-inch thickness. Cut dough into desired shapes with cookie cutters. Place cookies on a buttered cookie sheet.
Beat the egg yolk with a fork, and brush cookies with egg wash.
Bake for 15 minutes, then let the cookies cool.
Remove from cookie sheet and enjoy this Christmas!

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