The trick is to smoke the meat and not make the meat smoke
HUNGARIAN CHRISTMAS COOKIES
Date: March 19, 2014 Favorite:Desserts Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The apricots were placed in a pan of water which was brought first to a boil & then the heat was reduced to a simmer.
The apricot & water were simmered until very little water is in the pan. The apricots had absorbed some of that water & the rest boiled off. The sugar was added & the mixture was cooked to thicken.
The mixture was added to a food processor…
… & pureed,
The flour, baking powder & lemon zest were mixed together in a medium bowl.
The sour cream, evaporated milk, & lemon juice were mixed together in a second bowl.
The shortening, butter & sugar were mixed together using a stand mixer set to medium speed & using the paddle blade. The eggs were added in next, one at a time.
The mixer was set to low & the dry flour mixture was added in using 4 additions, alternating between 3 additions of the wet mixture.
The finished dough was turned out onto my silicone dough mat.
The dough was rolled into a log and divided into 3 pieces.
Each of the 3 pieces were formed into a 5” x 5” square piece of dough.The pieces were each wrapped in plastic cling wrap & went into the refrigerator for 1 hour.
The dough is out of the refrigerator & each square get rolled out into a 9” x 12” rectangle.
Using a dough cutter, the 9” x 12” dough rectangles are cut into 3” x 3” squares.
A heaping teaspoon of the apricot blend is placed in the center of each 3” x 3” square. The 4 corners are folded over so they meet in a point above the filling at the top of the square.
The Egg has been stabilized at 325 degrees and the Adjustable Rig is installed & set for indirect using the oval stone at level 3, the sliding oval grid at level 4.5 & the D-grid on the Rig Extender att level 6.
The cookies baked for 30 minutes & are ready to come off. Midway through I sapped the vertical positions of the sheet pans & turned them 180 degrees.
The cookies have cooled to room temperature & are ready to be dusted with confectioners sugar.
The cookies are done. There is only one thing left to do now!!
The cookies had perfect color top & bottom. The cookie dough was unique reminding me of a combination of the taste of a baking powder biscuit & constancy of pie crust, all while being not att all dry.
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I bought the America's Test Kitchen Christmas Cookies before Christmas 2013, but never got around to making anything from it. I decided I was not going to wait till next year to start making things from this cookbook. I also wanted to start exploring the use of my Adjustable Rig for multi-tier cooking. The first item I attempted was called Hungarian Christmas Cookies and they were in a word: AMAZING!! I had no idea what these cookies were going to be like and it was an interesting surprise. I will let the captions on the pictures tell the story of the cook, so let me cut to the chase. These cookies had a really interesting texture. They reminded me of a crunchier version of a baking powder biscuit. The apricot filling was a perfect match for the flavor of the cookie dough. The Adjustable Rig allowed me to cook up two trays of cookies which turned out perfectly. I was able to put in an oval grid, just above the oval pizza stone, to hold the grate probe of my ET-732. This way I knew my Egg was stabilized at my 325 degree baking temperature right where I was going to be cooking. I swapped the trays and rotated them 180 degrees midway through the baking time. The two trays were cooked evenly to a light golden brown. If this first attempt from Christmas Cookies is any indication, I am in for some tasty treats.
America's Test Kitchen Christmas Cookies: Hungarian Christmas Cookies - Page 21
Indirect Grilled: Using Big Green Egg Kamado Cooker