Side Pannel
Rigglevake Kucha (Railroad Cookie)
Rigglevake Kucha (Railroad Cookie)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cookies
Ingredients List
- ---------------------------------LIGHT PART---------------------------------
- 4 c Sugar
- 1 Egg
- 1 c Butter
- 1/2 c Milk
- 2 ts Baking powder
- 1/2 ts Vanilla
- Flour: enough to make dough
- -easy to handle
Directions
DARK PART
1 c Brown sugar
1 c Molasses
1/2 c Water
2 ts Soda
1/2 ts Vanilla
Flour: enough to make dough
-easy to handle
Mix the light and dark parts in separate bowls. Blend the sugar and butter
for both parts.
For the light part, beat in the egg then alternately add the milk, vanilla
and baking powder sifted with flour.
For the dark part add to the butter-sugar mixture the molasses, water and
vanilla alternately with enough flour.
Break off pieces of dough from both dark and light parts, shape them into
rounds and roll them separately about 1/8 inch thick. Put one on top of the
other, roll up like a jelly roll and slice off the pieces as thinly as you
can. Place on greased cookie sheets and bake at 350'F until done.
This is a cookie with a "laminated dough structure," that is, one part is
crispy and the other part is chewy. It results from differential sugar
crystallization. Ordinary sugar is readily crystallizable and produces the
crisp part of the cookie (the light part). Molasses contains invert sugar
and is crystallization resistant; it produces the crispy, dark part of the
cookie.
1 c Brown sugar
1 c Molasses
1/2 c Water
2 ts Soda
1/2 ts Vanilla
Flour: enough to make dough
-easy to handle
Mix the light and dark parts in separate bowls. Blend the sugar and butter
for both parts.
For the light part, beat in the egg then alternately add the milk, vanilla
and baking powder sifted with flour.
For the dark part add to the butter-sugar mixture the molasses, water and
vanilla alternately with enough flour.
Break off pieces of dough from both dark and light parts, shape them into
rounds and roll them separately about 1/8 inch thick. Put one on top of the
other, roll up like a jelly roll and slice off the pieces as thinly as you
can. Place on greased cookie sheets and bake at 350'F until done.
This is a cookie with a "laminated dough structure," that is, one part is
crispy and the other part is chewy. It results from differential sugar
crystallization. Ordinary sugar is readily crystallizable and produces the
crisp part of the cookie (the light part). Molasses contains invert sugar
and is crystallization resistant; it produces the crispy, dark part of the
cookie.
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