Directions: |
Directions:Dough prep.
Sift 2 cups of flour on a pastry board. Make a well in the center and in it add ½ C water and salt. With your finger tips, work the water into the flour. Work quickly and add the other ¼ C water to the mix. The paste should be about the same consistency as butter. Let stand for 15 minutes.
Place the paste on a lightly floured board and pound out with your fist in a ¼" thick triangle. Shape firm, but not hard butter into 1" square cake and place in middle of paste. Fold the corners of the paste over the butter to enclose it in an envelope of paste.
Roll the folded paste away from your body into a long rectangle. Roll as thin as possible without letting the butter break through. Fold into thirds: bring one side over the center third and fold the other side over the first. Turn the dough package so one of the side edges faces you.
This rolling, folding and turning is called a turn. Make another turn and chill the dough for 20 minutes. Make 2 more turns and chill the dough for 30 minutes. Make 2 final turns and chill the dough for cutting, 30 minutes.
Cookie cutting.
Cut pastry in half. Roll out slightly. Sprinkle liberally with ½ C sugar and roll roll it out on a sugared board to a large square ⅛' thick. Fold one side twice, then fold to the center. Fold the dough at the center so that the first double fold lies on top of the second double fold, making 6 thicknesses in all.
Cut the folded dough into ¼-½" slices and arrange 2" apart on a large baking sheet. Bake for 10 minutes in a 400º oven. Turn and bake 5 minutes longer. Cool on a rack. |
Personal
Notes: |
Personal
Notes: One of the Smith boy favorites. I don't think any one of us realizes how much work and time went into these cookies. Thanks Mom!
Mr. Pfaff, across the street always looked forward to Michigan tailgates and Christmas parties at our house, because Mom made Pigs ears. Great memories typing out this recipe.
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