MY COOKBOOK

MY COOKBOOK
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29.9.17

WASHBOARD COOKIES


Some things are better left in the past. Recalling one consistent no thank you food event from my childhood was darálós keksz, dry pain AKA száraz fájdalom? I thought I could come up with an alternative, a good alternative, only to discover there exists no such thing. To churn out cookies with a meat grinder, you need a flour-heavy dough and if you want to reproduce it using a pastry bag, yes there exists such, you better call in iron man. Having neither, I settled for half a batch of my spritz cookie recipe. I pushed out eight six inch length sausages with a giant #863 star tip. They were the right size at the time, but they spread during baking. I cut them in half and the washboard cookie was born. Next time I will flavour it with grated lemon rinds. Afternoon tea may never be the same.

Washboard Cookies

1 egg yolk 
2 Tbsp heavy cream 
1 tsp vanilla 
1/2 cup unsalted butter, softened 
1/3 cup sugar 
sprinkle of salt 
1 cups flour 

  • Preheat oven to 375F. 
  • Line a cookie sheet with parchment paper.
  • In the bowl of a stand mixer, beat butter, sugar and salt at medium high speed until light, fluffy and pale in color. 
  • Reduce speed and add the egg yolk cream and vanilla. 
  • Beat until thoroughly combined. 
  • Gradually add flour and mix until just combined.
  • Fill a large pastry bag with the dough and twist the top to close. 
  • Using a large #863 star tip pipe 8 six inch length strips on the prepared cookie sheet, leaving 2 inches between the strips. 
  • Bake for 10 minutes or until lightly golden brown on the edges. 
  • Remove from oven and immediately cut cookies in half.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!