HOMEMADE GOODNESS: made one batch at a time. Only fresh ingredients are used and organic when possible. Not sold in stores. The standard Phyllis' Cookie is made with oatmeal. Special cookies are made for holidays - scroll down to view. CONTACT: firstname.lastname@example.org or 845-365-0042. $24 per pound.
(adapted from NY Times and 2nd Avenue Deli Cookbook)
Here is the recipe. I will be making some before March 7th.
Taking orders in advance: $24 per pound, plus shipping. Scroll to the bottom of this posting for more specific instructions for ordering.
3 cups flour
2 teaspoon baking powder
1 cup pulverized almonds
(Trader Joe's Ground Almonds)
Mix the above together.
1 cup or less of sugar
1 stick unsalted butter
Beaten together, then add
3 eggs, beaten
1 teaspoon lemon zest
1 teaspoon vanilla
1 teaspoon almond extract
Add dry to wet. Mix until it
forms a ball then take out and knead.
1 egg, beaten with 1
tablespoon heavy cream
Divide the dough into four
sections. No, you don't have to refrigerate it first. Roll each section to
about 1/4-inch thick. Cut into 4
inch diameter rounds. Put about a teaspoon of filling in the center. Moisten the edge of the circle with a bit of water so that the dough holds togethere. Fold two
sides together and pinch. Fold up bottom but leave an opening in the center so
you can see the filling. Brush with egg glaze. Sprinkle with sugar.
Do the same to the rest of
the dough and re-roll the scraps. Place on a greased or parchment covered
sheetpan. Bake 20 minutes at 350 F. until golden. Cool. Serve with some powdered sugar
sprinkled on top, if you like.
POPPY SEED FILLING
3/4 cup poppy seeds
3 tablespoons honey
¼ cup brown sugar
grated zest of ½ orange
2/3 cup raisins
juice of ½ lemon
2 teaspoons lemon zest
½ tablespoon brandy
½ tablespoon cointreau or
other orange liqueur
1-1/2 teaspoons vanilla
Soak the poppy seeds in
boiling water then drain. Process with honey, brown sugar, raisins, juices,
zests, liqueurs, vanilla extract. If you are not thrilled with how ground up
the poppy seeds are then put the entire mixture into a large mortar and grind
away with a pestle until you love what the mush has become. Then put it into a
saucepan and cooked it until all the ingredients are melded together.
BALL OF ALMOND DOUGH
FILLING THE DOUGH
TO ORDER: via Paypal: to Phyllis Segura. If I know you sending a check is fine. Contact me at PHcookies@gmail.com.