Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large bowl, thoroughly stir together the flour and salt; set aside. | 2. In another large bowl, with electic mixer on medium speed, beat together the butter, shortening and brown sugar until light and fluffy. | 3. Beat the molasses and orange zest into the butter mixture until evenly incorporated. In a small bowl, stir together the sour cream and baking soda until well blended. | 4. Beat the sour cream mixture into the molasses mixture. Gradually beat in the flour mixture until smooth and well blended. | 5. Cover and refrigerate the dough until firm enough to handle, at least 4 hours or overnight. | 6. Preheat the oven to 375*. Grease several baking sheets or coat with nonstick spray. Divide the dough in half. Working with one portion at a time and leaving the remaining dough chilled, shape portions of the mixture into generous golf ball sized balls with lightly greased hands. | 7. Place on baking sheet, spacing about 3 1/2" apart. Using your hard, press down the balls until about 1/2" thick. | 8. Evenly brush the cookies with the egg yolk mixture, try not to drip on the cookie tray, as the egg will burn on the baking sheet. Bake the cookies, one sheet at a time, in the middle of the over, reversing the sheet from front to back, halfway through baking to ensure even browning. | 9. Bake for 7-10 minutes -- or until browned on top and just beginning to firm up when tapped in the centers; be careful not to overbake. | 10. Transfer baking sheet to wire rack and let stand until the cookies firm up slightly -- 3-4 minutes. | 11. Using a spatula, carefully transfer the cookies to wire rack to cool completely -- Store in an airtight container for up to 1 week or freeze up to one month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose white flour	3 2/3	cups		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
butter	3/4	cup	unsalted softened	1220.6925	0.1022	1.4471	138.0898
vegetable shortening	1/2	cup		922.5	0.0	0.0	102.5
brown sugar	1 1/3	cups		1114.6667	287.7307	0.35200000000000004	0.0
molasses	1	cup		977.3	251.8401	0.0	0.337
orange zest	1/2	teaspoon	grated	-	-	-	-
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
baking soda	2	teaspoons		0.0	0.0	0.0	0.0
egg yolk water	2		beaten	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.