“Doughnut” Cookies

This recipe was posted in the foodporn community on live journal – posted by audio xxx – and I just couldn’t resist them , so despite swearing off cookie and cake making for “at least two days” I had to make them.  I have the will power of a goldfish with amnesia.

(I actually sat for a good three minutes trying to remember the word “amnesia” and when I asked my husband what the word was for forgetting things he replied “Alison?” which somehow reminded me…)

Doughnut cookies.  They are actually similar to biscuits we used to have as kids for parties, Iced Rings, though these are thicker.  And, as well as being cute, they taste good.

So cute!! I was going to make different colours of icing, but the pink was so pretty that I didn’t.  This time.

The recipe is really simple, as all good cookie recipes are.

Doughnut Cookies

(recipe from audio xxx on foodporn community Live Journal)

  • 2 tbls canola oil
  • 3 tablespoons unsalted butter, melted
  • 2 large eggs – room temperature
  • 2 tsp vanilla extract
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 4 oz confectioners’ sugar (1 cup)
  • 10 1/2 oz all-purpose flour (2 1/2 cups)Icing
  • 4 oz confectioners’ sugar (1 cup)
  • 4 tsp milk
  • 4 tsp light corn syrup
  • Your choice of food coloringDirections – Dough

Beat oil, butter, eggs, vanilla, salt, baking powder, and sugar until smooth in a medium bowl. Add flour, beating until smooth. Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour.

My dough ended up like rough oatmeal.

Preheat oven to 350. Line two baking sheets with parchment paper.

Scoop the dough into 2 teaspoon sized balls. Roll the balls into ropes about 4 inches long and about 1/2 in diameter. Coil the ropes into round doughnut shapes, leaving a small hole in the middle.

Place the cookies on the baking sheets about 1 inch apart. Place in the oven and bake for about 18 minutes. They will have just a slight golden color on top – but will not be brown. Remove from the oven and transfer to a rack and cool completely before icing.

Directions – Icing

Place 1/4 cup confectioners’ sugar into 4 tiny bowls. Add 1 tsp milk and 1 tsp corn syrup to each bowl. Stir until you have made a spreadable icing – add milk drop by drop until you reach the desired consistency. Tint the icing in each bowl a different color.

Dip the top of each cookie in one of the icings and place back on rack to let the frosting harden completely.

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