Rendered fat 'S' cookies

[Jim Elbrecht]

Mention of rendering lard in another thread reminded me that I've been searching on and off for years for a recipe for a cookie that uses rendered fat from ??a sheep?, lamb? goat? ?????.

I had the cookies 40 years ago cooked by a lady who I think was of eastern European heritage. They were 'S' shaped, melt in your mouth morsels. She mentioned that the unusual flavor was from rendered fat.

Ring any bells?

This time my Google searches turned up the term 'Esse di Raveo' for an S-shaped biscuit- but I can't find a recipe.

Jim

[Jim Elbrecht]

[RicodJour]

Yeah, the bells on the cardiac monitor.

I'm sure they taste great. That's how you know God isn't a woman - a woman would NEVER have made fat taste so good.

R

[Molly Brown]

Take a cup of Kerrygold Pure Irish butter (not just any old butter) at room temperature and whisk it with a cup of powder (not granular) sugar until it is white in color at which time add flour until it is just barely hard enough to form. First form sticks and them form the sticks into an S shape. Place on baking tray and bake at 325 fahrenheit until they are a light yellow in color. Do not rush it. Remove from oven, wait to cool and serve. You can find the butter at Vons or Pavilions.

[Jim Elbrecht]

Y'know- that *could* be it. Talk about serendipitous accidents. It could have been the butter she couldn't find- not the fat.

No Vons or Pavillions in my neck of the woods-- I see it is also at Trader Joes and Costco but they are also several hours away. I do have a Sam's and a Shoprite nearby- I'll try them.

Where it is supposed to be for anyone who might wonder-

Do you use salted or unsalted?

Thanks- Even if it isn't the cookie- I'm looking forward to trying Kellygold.

Jim

[FatterDumber& Happier Moe]

Fat, salt, sugar aren't those the three basic food groups here in America? Oh yeah, and ketchup makes it four, gotta have our veggies.

[Molly Brown]

Unsalted, unless you want to add a whole lot more sugar for nothing.

[Molly Brown]

You might also try putting in a little mahlab in it for flavor. Here is a link to it:

[Jim Elbrecht]

I posted the original to the wrong newsgroup- but felt it only fair to tell Molly I tried her recipe.

[so it took me a month to get a round toit-- it was worth the wait]

Molly Brown wrote:

-snip-

I found the Kerrygold in the cheese display at Samsclub. These were super nice butter cookies- but not the flavor I remember. [someone mentioned goose fat & I'm going to start looking for it-- I might just do the same cookie with other fats]

I don't know how much my interpretation resembled yours- I only ended up using 1 1/2 cups of flour. Made ropes about 3/4" in diameter, and cut them about 4" long. Only made 22 cookies-- but I think I'll only eat 1/2 a cookie at a time because I'm really trying to eat healthy.

Took 23minutes to brown them up.

Thank you-- We will be making them again.

Jim

[The Daring Dufas]

You could make a deal with a local plastic surgeon to get some alternative fat. :-)

TDD

[Jim Elbrecht]

-snip-

Oh man-- I'm not sure if that is the germ of a sci-fi movie or a business opportunity.

I know we can't eat human flesh--- but fat isn't flesh, is it?

You're evil-

Jim

[The Daring Dufas]

Well, it would probably be easily digestible because of its source and be completely compatible for the same reason. No assimilation problems there, load it with vitamins. :-)

TDD