WASHBOARD COOKIES

Some things are better left in the past. Recalling one consistent no thank you food event from my childhood was "darálós keksz", dry pain AKA száraz fájdalom? I thought I could come up with an alternative, a good alternative, only to discover there exists no such thing. To churn out cookies with a meat grinder, you need a flour-heavy dough and if you want to reproduce it using a pastry bag, yes there exists such, you better call in iron man. Having neither, I settled for half a batch of my spritz cookie recipe. I pushed out eight six inch length sausages with a giant #863 star tip. They were the right size at the time, but they spread during baking. I cut them in half and washboard cookie was born. Next time I will flavour it with grated lemon rinds. Afternoon tea may never be the same.

WASHBOARD COOKIES 

1 egg yolk 

2 Tbsp heavy cream 

1 tsp vanilla 

1/2 cup unsalted butter, softened 

1/3 cup sugar 

sprinkle of salt 

1 cups flour 

• Preheat oven to 375F. 
• Line a cookie sheet with parchment paper.
• In the bowl of a stand mixer, beat butter, sugar and salt at medium high speed until light, fluffy and pale in color. 
• Reduce speed and add the egg yolk cream and vanilla. 
• Beat until thoroughly combined. 
• Gradually add flour and mix until just combined.
• Fill a large pastry bag with the dough and twist the top to close. 
• Using a large #863 star tip pipe 8 six inch length strips on the prepared cookie sheet, leaving 2 inches between the strips. 
• Bake for 10 minutes or until lightly golden brown on the edges. 
• Remove from oven and immediately cut cookies in half.