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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Milk cookies Recipe

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This recipe for Milk cookies is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. flour
1 ¼ - 1 ½ lb. melted, unsalted sweet butter(recipe calls for 2 ½ lbs, but is makes for a very heavy, greasy dough).
3 c. milk
2 c. sugar
½ c. powdered mehlab(powdered cherry pits)
1 c. rosewater (24 drops of concentrate)
3 yeast cakes
Directions:
Directions:
Mix flour and melted butter by hand;set aside; in 2 qt. pot on stove, mix over low heat, milk, mehlab, rosewater; when warm add yeast; make an indent in the middle of the flour mixture and add the liquid a little at a time; mix by hand until dough can be rolled; add flour if too watery; pinch a hand full of dough and roll into a long roll; place each dough roll in the shape of a circle on an ungreased cookie sheet.

Bake at 300º for 20 minutes on bottom rack, until bottoms are brown; transfer to top rack for another 10 minutes until brown on top. Do not over cook.
Personal Notes:
Personal Notes:
Monser favorite for Easter.

When liquids are added to the dry ingredients, make an indent in the middle of the dry ingredients. liquids are added slowly to the middle and dry ingredients are mixed in, by hand, from the outer edges of the bowl towards the center working your way around the circumference of the bowl.

 

 

 

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