[Sca-cooks] Fig Newtons from God?

otsisto otsisto at socket.net
Mon Mar 31 02:27:51 PDT 2008

The difference is yeast.

cookie dough (one version)
2/3 cup butter  
1/2 cup sugar 
1 egg 
1/4 cup orange juice  
1 cup white flour 
1 cup wheat flour 


21/2 cups flour 
1/2 cup sugar 
21/2 tsp. baking powder 
1/2 tsp. salt 
6 Tbsp. melted butter 
1 egg, beaten lightly 
3/4 cup milk 

pastry dough (one version)
2 packages active dry yeast (1/4 ounce each)
2 tbs warm water
2 cups unbleached all-purpose flour
1/4 cup pear baby food
1 cup granulated sugar
1 medium egg yolk
2 1/4       teaspoons dry yeast 
1/4          cup lukewarm milk (nondairy milk for pareve) 
1/2          cup sugar, divided 
2             cups flour, divided 
1/2          cup butter (or margarine) 
1/2          cup sour cream for dairy (nondairy sour cream for pareve) 
2             large eggs, beaten well 
1/4          teaspoon salt 

-----Original Message-----
<<< Found this comment from a blog of Jewish cooking.

"In The World of Jewish Cooking, Gil Marks claims that hamentaschen were
originally made with yeast pastry dough, and that the sweet cookie  
dough is
quite recent." >>>

Okay, from a non-pastry baker. What is the difference between "yeast  
pastry dough" and "sweet cookie dough"? Sweet cookie dough doesn't  
have yeast? Or pastry dough doesn't have sugar/honey added?


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