Good Eating's favorite 2012 recipes
It's a buffet of the best: Dig into our favorite recipes from last year
Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune)
1/2 cup (3 1/2 ounces) sugar
8 tablespoons butter, olive oil or lard, see note below
3 eggs, separated
2 tablespoons milk
1 tablespoon honey
Grated zest of 1/2 lemon
1/4 teaspoon salt
3/4 cup sesame seeds
3 tablespoons water
1. Combine the flour, sugar and butter in a large bowl until mixture resembles coarse sand. Add the egg yolks, milk, honey, lemon zest and salt; knead with your hands until a dough forms. Roll the dough into a ball; cover with plastic wrap. Refrigerate 1 hour.
2. Heat oven to 350 degrees. Toast the sesame seeds in a dry skillet over medium heat until light golden, about 5 minutes; shake pan occasionally and do not overcook, or they'll burn. Pour into a shallow bowl or plate; let cool.
3. Beat the egg whites and water with a fork in a small bowl; set aside.
4. Divide chilled dough into four portions. Roll each section into a log about 1-inch thick; cut the log into 1 1/2-inch sections. Dip each section in the egg whites, then roll in the sesame seeds, covering all sides. Place cookies on a baking sheet lined with parchment or foil. Bake until golden, about 30 minutes. (Do not over bake; check the bottom of the cookies.) Cool cookies on wire rack. Cookies can be stored in an airtight container for several weeks, and freeze well too.
Note: Butter or oil will give these cookies a softer center; lard will make them crunchier.
Nutrition information per serving: 139 calories, 7 g fat, 3 g saturated fat, 34 mg cholesterol, 16 g carbohydrates, 3 g protein, 43 mg sodium, 1 g fiber.
Corn pancakes with shiitake mushrooms and Asiago cheese
Prep: 10 minutes
Cook: 20 minutes