New Cookie Series: United Cookies of America.
The goal is to create and bake a cookie representing each state.
First up, the Alabama Cookie. It is a take on the Lane Cake that was inspired by Emma Rylander Lane of Clayton, Alabama who first published the recipe in 1898.
The Alabama Lane Cookie is packed with Bourbon, Coconut, Pecans, Raisins, Dried Cherries topped with vanilla icing and a gooey pecan, coconut, dried cherry, raisin, bourbon topping.
- 225 g butter, at room temperature
- 300 g sugar
- 25 g corn syrup
- 2 eggs
- 8 g (2 tsp) vanilla extract
- 2 Tbsp Bourbon
- 200 g cake flour
- 200 g bread flour
- 50 g milk powder
- 9 g cream of tartar
- 6 g (1 tsp) baking soda
- 5 g (1 1/4 tsp) kosher salt
- 1 cup unsweetened coconut flakes
- 1 cup pecans, toasted & chopped
- 1/2 cup raisins
- 1/2 cup dried cherries
- 1 1/2 cups sugar
- 1/4 tsp cream of tartar
- 1 1/2 tsp light corn syrup
- 2 egg whites
- 1 tsp vanilla extract
- 4 egg yolks, beaten
- 1/2 cup sugar
- 1/2 stick unsalted butter
- 1/2 cup unsweetened dried coconut
- 1/2 cup chopped dried cherries
- 1/2 cup chopped pecans
- 1/4 cup chopped raisins
- 1/2 tsp Bourbon
Combine the butter, sugar, and corn syrup in the bowl of a stand mixer with a paddle and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of bowl with spatula.
Add the coconut, pecans, raisins and cherries and mix on low until just incorporated, about 30 seconds.
Portion out the dough in to 12 cookies (about 105-110 g each) onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
Heat oven to 350 F.
Arrange the dough on a minimum of 4 inches apart on parchment or Silpat-line sheet pans. Bake for 18 minutes. After 18 minutes, they should be very lightly browned on the edges. The centers will show just the beginning signs of color. Leave in the oven for an additional minute or so if the cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans.
FOR THE ICING
In the top of a double boiler, combine 5 Tbsp of water, the sugar, cream of tartar, corn syrup, and egg whites. Cook, beating constantly with an electric hand beater, until it is combined completely and to a spreading consistency, about 7 minutes. Remove the pan from heat and add the vanilla. Continue beating with the hand mixer until the icing is thick enough to spread, about 2 minutes.
FOR THE TOPPING
In a medium saucepan set over medium heat, combine the egg yolks, sugar and butter. Cook, stirring constantly until the mixture thickens, about 3 minutes. Remove the pan from the heat and add the coconut, dried cherries, pecans, raisins and bourbon. Set aside to cool.
When the cookies have cooled, spread the icing over the cookie and then top with a tablespoon or so of topping.