Rigglevake Kucha (railroad Cookie) Recipe

The best delicious Rigglevake Kucha (railroad Cookie) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rigglevake Kucha (railroad Cookie) recipe today!

Hello my friends, this Rigglevake Kucha (railroad Cookie) recipe will not disappoint, I promise! Made with simple ingredients, our Rigglevake Kucha (railroad Cookie) is amazingly delicious, and addictive, everyone will be asking for more Rigglevake Kucha (railroad Cookie).

What Makes This Rigglevake Kucha (railroad Cookie) Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rigglevake Kucha (railroad Cookie).

Ready to make this Rigglevake Kucha (railroad Cookie) Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


LIGHT PART
4 c Sugar
1 Egg
1 c Butter
1/2 c Milk
2 ts Baking powder
1/2 ts Vanilla
Flour: enough to make dough
-easy to handle

DARK PART
1 c Brown sugar
1 c Molasses
1/2 c Water
2 ts Soda
1/2 ts Vanilla
Flour: enough to make dough
-easy to handle

Mix the light and dark parts in separate bowls. Blend the sugar and
butter for both parts.

For the light part, beat in the egg then alternately add the milk,
vanilla and baking powder sifted with flour.

For the dark part add to the butter-sugar mixture the molasses, water
and vanilla alternately with enough flour.

Break off pieces of dough from both dark and light parts, shape them
into rounds and roll them separately about 1/8 inch thick. Put one on
top of the other, roll up like a jelly roll and slice off the pieces
as thinly as you can. Place on greased cookie sheets and bake at
350’F until done.

This is a cookie with a “laminated dough structure,” that is, one
part is crispy and the other part is chewy. It results from
differential sugar crystallization. Ordinary sugar is readily
crystallizable and produces the crisp part of the cookie (the light
part). Molasses contains invert sugar and is crystallization
resistant; it produces the crispy, dark part of the cookie.


Yields
1 Servings



Leave a Reply

Your email address will not be published.