Okay, please tell me I wasn't the only one who spent the last week or two saying scherben over and over again? Please? Because seriously, that was my favorite part of these cookies. Not to say they weren't interesting and tasty, they were! But how can the flavor live up to the name?
I did cheat a little bit with these though. The simple dough of butter, flour, a large pinch of sugar, a small pinch of salt, and hot water was supposed to be chilled for an hour, rolled thin as could be, cut, refrigerated, and fried. Deep fried. In my apartment. I've done it, but it's a bit of an undertaking, one in which I try to deep fry as many things in a row as I can. But when I've been told to heat three inches of oil in order to fry a measly few cookies? Yeah, I'm going to do something a bit different.
So I did it. I baked them. The heavens didn't fall, hell didn't freeze, and they were still quite tasty. Just a bit less labor intensive because oh I didn't bother chilling them for an hour post-rolling and cutting either. Nope. Roll, cut, into a 400*F oven for 12-13 minutes, although timing is very dependent upon how thin you roll the dough. Just make sure to toss them directly into powdered sugar or cinnamon sugar, right out of the oven. And paradoxically, you need to wait until they're cool before tasting, because otherwise they're a bit chewy. And not in a good way. My eternal apologies to Teanna for bastardizing her recipe, but luckily they turned out wonderfully! Not a cookie that I'd run to make again, but a very fun one to try this once.
Last Week: Tarte Tatin and Cocoa-Buttermilk Birthday Cake (I'm still contemplating making that cake again...)
Next Week: Chocolate Oatmeal Almost-Candy Bars (yes please)