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Martha’s Mother’s Cookies
Recipe Summary
Yield: Makes about 30 cookies
Ingredients
Ingredient Checklist
1 cup (2 sticks) unsalted butter, room temperature
8 ounces (1 cup) cream cheese, room temperature
2 scant cups all-purpose flour, plus more for rolling out dough
1 pinch of salt
1 large egg, separated
1-inch strip orange or lemon zest (optional)
Sugar, for coating
Gallery
Martha’s Mother’s Cookies
Recipe Summary
Yield: Makes about 30 cookies
Gallery
Martha’s Mother’s Cookies
Martha’s Mother’s Cookies
Martha’s Mother’s Cookies
Recipe Summary
Yield: Makes about 30 cookies
Recipe Summary
Yield: Makes about 30 cookies
Yield: Makes about 30 cookies
Makes about 30 cookies
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 8 ounces (1 cup) cream cheese, room temperature
- 2 scant cups all-purpose flour, plus more for rolling out dough
- 1 pinch of salt
- 1 large egg, separated
- 1-inch strip orange or lemon zest (optional)
- Sugar, for coating
Directions
In a food processor, combine butter, cream cheese, flour, salt, egg yolk, and zest, if using. Process until smooth. Transfer to resealable plastic bag and flatten with the palms of your hands into a 6-inch square. Seal, and chill for at least 1 hour, and up to 2 days. (Refrigerate egg white in a sealed container until ready to bake the cookies.)
Turn the dough out onto a very lightly floured work surface. Rolling from the center outward, roll into a 12-by-8-inch rectangle. Fold in thirds, as for a business letter. Lightly dust rolling pin with flour, and then roll dough into a 16-by-8-inch rectangle. Fold again in thirds, using a dough scraper, if necessary, to release the dough from work surface. Repeat rolling and folding once more, then roll out 1/8 inch thick
Drape dough over rolling pin and transfer to a baking sheet. Cover with plastic wrap, and refrigerate for at least 30 minutes, and up to 2 hours.
Meanwhile, place 2 racks just above and below the center of the oven, and preheat oven to 350 degrees. Line two baking sheets with parchment or wax paper.
Lightly beat egg white until frothy. Place about 1/4 cup sugar in a shallow bowl. Remove dough from refrigerator. Leaving it on the baking sheet, use a 1/2-inch round cookie cutter or fine rimmed glass to cut out cookies. Brush each cookie on one side with egg white. Place a few cookies at a time in sugar, egg-white side down, to coat. Transfer to prepared baking sheets, sugared-side up. Repeat with remaining cookies, leaving 1/4-inch between cookies. The dough scraps can be gathered together, and rolled out once.
Bake until shiny and risen, rotating pans halfway through baking, 18 to 20 minutes. Remove from oven and let stand for about 2 minutes. Use a spatula to transfer cookies to wire racks to cool completely.
Reviews (5)
Add Rating & Review
Reviews (5)
Add Rating & Review
Add Rating & Review
Martha Stewart Member
Rating: Unrated
03/07/2009
Also...I was confused about the size of the cookie cutter to use. Based on the suggested yield, I used a 1.5"-diameter round cutter and got a few more than 30. The second roll-out produced cookies that puffed a bit less, so I considered those ones as tasters just for me!
Martha Stewart Member
Rating: Unrated
03/05/2009
These are one of the most lovely cookies I have ever made and I was thrilled with how they turned out (and a little proud of myself!). I was very curious about the dough (with cream cheese, like rugelach) and the method (multiple folds like croissants). They puffed up beautifully, with a golden sugar crust on top. I too was curious that there was no sugar in the dough, but I encourage you to try them just as written---they are delicate in texture and sweetness. 4 stars!
Martha Stewart Member
Rating: Unrated
02/09/2009
I contacted 'Martha's People', and they said there is NO sugar IN this recipe-- just on the outside of the cookie. I like a sweeter cookie, so I may try these with just a little sugar in the batter:)
Martha Stewart Member
Rating: Unrated
12/16/2008
i wanted to make these, i'm glad i read the last comment, somebody forgot to put the sugar in the recipe. How much sugar?
Martha Stewart Member
Rating: Unrated
10/30/2008
should there be sugar in the dough, or no...?
Martha Stewart Member
Rating: Unrated
03/07/2009
Also...I was confused about the size of the cookie cutter to use. Based on the suggested yield, I used a 1.5"-diameter round cutter and got a few more than 30. The second roll-out produced cookies that puffed a bit less, so I considered those ones as tasters just for me!
Rating: Unrated
Rating: Unrated
03/05/2009
These are one of the most lovely cookies I have ever made and I was thrilled with how they turned out (and a little proud of myself!). I was very curious about the dough (with cream cheese, like rugelach) and the method (multiple folds like croissants). They puffed up beautifully, with a golden sugar crust on top. I too was curious that there was no sugar in the dough, but I encourage you to try them just as written---they are delicate in texture and sweetness. 4 stars!
Rating: Unrated
02/09/2009
I contacted 'Martha's People', and they said there is NO sugar IN this recipe-- just on the outside of the cookie. I like a sweeter cookie, so I may try these with just a little sugar in the batter:)
Rating: Unrated
12/16/2008
i wanted to make these, i'm glad i read the last comment, somebody forgot to put the sugar in the recipe. How much sugar?
Rating: Unrated
10/30/2008
should there be sugar in the dough, or no...?
All Reviews for Martha’s Mother’s Cookies
- of Reviews
Reviews:
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Most Helpful
Most Positive
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All Reviews for Martha’s Mother’s Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
