What are "Make a Wish Yeast Cookies"? They are a yeast based crispy cookie thats rolled in a mixture of sugar, pecans and instant coffee. After that they are formed into the shape of a Wish Bone and baked.
Keyword yeast,sugar,coffee,pecans,almond extract
Prep Time 15minutes
Cook Time 14minutes
Chilling time 1hour
Total Time 29minutes
Author Nicole Crocker
For the Cookie Dough
2 1/2CupsAll purpose Flour
2LargeEgg yolks,reserve whites for egg dip mixture
For the Coating
For the cookie dough
In a medium bowl sprinkle yeast over the warm water and set aside to let it activate.
In a separate medium bowl sift together, flour, sugar and salt. Set aside.
In a large bowl cream Butter and shortening. Add egg yolks and blend to combine.
Mix in light cream and almond extract and beat well.
Add the activated yeast and dry ingredients into your butter mixture and mix to combine.
Add the 1/2 cup of chopped pecans and mix into the dough.
Wrap the dough in plastic wrap and place in the fridge to chill for 1 hour.
For the coating
In a medium bowl mix together the sugar, pecans and instant coffee.
In another bowl whisk the egg whites with a tablespoon of water.
Make the cookies
Preheat oven to 375 Degrees F. Line a large cookie sheet with parchment paper.
Remove chilled dough from the fridge. Scoop about a 1 inch ball sized piece of dough and roll it into a 6 inch strip.
Dip the dough strip in the egg wash, letting excess egg drip back into the bowl.
Roll cookie strip in the sugar mixture to coat well.
Place on your lined cookie sheet and bend the strip in half to form an up side down "V" shape and pinch at the tip. Then flip the end of each of the legs up and pinch them to make a "Wish Bone" shape. ***Spread the crease open a bit more to make it more like a "U" at the end...before you bake it. Once the cookie bakes it will grow together if you don't.
Continue making cookie wish bones with the rest of your dough and bake for 12-14 minutes. ***Check after 12 minutes and slightly lift your cookie to check underneath to make sure it's not burning.
Remove from oven and let cool on cookie sheet for 12-14 minutes then remove cookies to cooling rack and cool completely.
Store in an air tight container for up to a week. Or freeze for up to 3 months.