Make shabby flour sack pillows


These soft, slightly sweet sugar cookies have the flake & softness of a scone or a biscuit. They"re just the right level of sweetness without being overkill. According lớn Alzina Toups, a chef who specializes in Cajun cuisine, before heading back to the oyster reef during the long cold winters, oystermen from Lafourche Parish would take pillowcases full of these sweet cookies to lớn remind them of home. They were meant to survive the cold and the moisture on the reefs so the texture is a cross between a sugar cookie & hard tack. Store in an airtight container at room temperature up to 1 week.

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2 ½ cups all-purpose flour

1 cup white sugar

2 ½ teaspoons baking powder

½ teaspoon kosher salt

½ cup cold unsalted butter

1 large egg, lightly beaten

1 large egg yolk, lightly beaten

6 tablespoons whole milk

1 teaspoon vanilla extract

Whisk flour, sugar, baking powder, & salt together in a large bowl until combined. Grate in cold butter; stir mixture together until mixture resembles coarse crumbs. Stir in beaten egg and yolk, milk, and vanilla until mixture begins lớn come together.

Transfer lớn a lightly floured work surface and knead until dough comes together, 3 to lớn 5 kneads. Shape into a disk, cover with plastic wrap, và refrigerate until chilled, about 1 hour.

Preheat the oven lớn 400 degrees F (200 degrees C); position an oven rack in the middle of the oven. Line 2 large, rimmed baking sheets with parchment paper.

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Roll dough on a heavily floured surface lớn a thickness of 3/8 inch. Cut cookies with a 2 1/2-inch circle cutter, rerolling scraps as needed.

Bake one tray at a time in the preheated oven until edges are golden brown, 10 to lớn 12 minutes. Let cool on the pan, for 2 minutes, then transfer khổng lồ a wire rack và let cool completely, about 15 minutes. Repeat with remaining tray.

Cook"s Note:

Be careful not to overwork the dough too much. The flecks of butter as they melt will create pockets of air that give the cookie rise-if the dough is overworked too much it can tend lớn melt and not rise. You are treating this like a biscuit dough-working lớn create those layers and flakes so you have lots of soft texture inside. Try và reroll as little as possible to lớn avoid melting the butter.