Over a week ago I baked these Hazelnut Spirals from The Joy of Cookies, and I’ve already been informed that I will have to make them again, which will slow down forward progress considerably! They are sweet and good but my first attempt was flawed and I baked mostly crumbles of hazelnut spirals. Not a total loss, however, as the crumbles are very good with vanilla ice cream and chocolate syrup. That saved them from being an epic fail, according to Kate.
And according to Sharon Tyler Herbst, these cookies are Haselnuss-Schnitten from Austria. The only liquid in the dough is an egg yolk and a teaspoon of vanilla extract. Which, it turns out, is not enough if the egg yolk is on the small side. Who knew? When I was mixing it up I thought maybe I should add some milk, but didn’t. And that’s exactly what I should have done according to the trouble-shooting guide. Next time I’ll try to have a little more confidence in my instincts.
Bruce and Kate were watching a movie while I worked on these. Dinner for Schmucks, if I remember correctly. I could hear it and it was funny. But not nearly as funny as trying to roll out crumbly dough and make cohesive spiraled cookies from it. I laughed and laughed.
Another change I’ll make, which Ms. Herbst suggests, is brown sugar instead of white for the filling. It will look better and I think it will taste better. Especially with ice cream and chocolate syrup, you know, should there be another failure.
The Hazelnut Spiral crumbles are nearly gone, and the ice cream has a substantial dent in it despite the weather (which, by the way, is nasty cold again with sub-zero windchill). Now, when will I have time for Take 2 again? I need to have a good reason for turning on the oven and heating up the kitchen whilst the wild winter wind blows!