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Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Latke Cookies
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- Level: Easy
- Total: 2 hr 15 min
- Active: 1 hr
- Yield: 20 to 22 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 317
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 189 mg
These sweet-and-salty cookies are inspired by classic potato latkes with all the traditional toppings. A coating of crushed potato sticks gives each cookie a crispy, salty exterior, while an apple butter glaze is a nod to the usual applesauce accompaniment. Finish with a dollop of tangy sour cream frosting and playful "caviar" topping of either orange sugar pearls or black nonpareils, plus green sprinkles to mimic chives. The cookies are a delicious and whimsical treat that's perfect for Hanukkah or any holiday cookie swap.
- Level: Easy
- Total: 2 hr 15 min
- Active: 1 hr
- Yield: 20 to 22 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 317
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 1 g
- Sugar
- 33 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 189 mg
Ingredients
Cookies:
Apple Glaze:
Sour Cream Frosting:
Decoration:
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Directions
- Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- For the cookies: Whisk together the flour, baking soda and salt in a medium bowl. Set aside.
- Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. (If using a stand mixer, fit it with the paddle attachment.) Beat in the egg until incorporated, then beat in the vanilla. Add the sour cream and beat until smooth. Reduce the mixer speed to low and gradually add the flour mixture in 2 additions, mixing just until no streaks of flour remain.
- Place the crushed potato sticks in a shallow bowl. Scoop the dough into 3-tablespoon balls using a 1 1/2-ounce cookie scoop or ice cream scoop. Roll each ball in the potato sticks, gently pressing so the pieces adhere. Arrange the cookies 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden around the edges and just set in the centers, 16 to 20 minutes, rotating the pans from top to bottom and front to back halfway through baking. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- For the apple glaze: Whisk together the apple butter, confectioners' sugar and salt until smooth. The glaze should be thick enough to coat the cookies but fluid enough to slowly run off a spoon in a thick ribbon. If it's too thick, whisk in water or milk 1/4 teaspoon at a time. If it's too thin, whisk in additional confectioners' sugar 1 tablespoon at a time.
- Dip the tops of the cooled cookies into the glaze, letting the excess drip back into the bowl. Immediately mound about 1 tablespoon of potato sticks on top, gently pressing so they adhere. Let the glaze set completely before decorating.
- For the sour cream frosting: Beat the butter with an electric mixer on medium-high speed until completely smooth, scraping down the bowl as needed, about 2 minutes. Add the sour cream and beat until combined. Reduce the mixer speed to low and gradually beat in the confectioners' sugar until incorporated. Increase the speed to medium-high and beat until light, fluffy and smooth, about 2 minutes.
- For decoration: Scoop a heaping teaspoon of frosting on top of each cookie so the frosting looks like a dollop of sour cream. (Alternatively, you can fill a piping bag fitted with a plain tip with the frosting and pipe a small dollop onto each cookie.) Sprinkle with either orange sugar pearls (to mimic salmon roe) or black nonpareils (to mimic caviar), then garnish with a few green sprinkles, to look like chives. Decorated cookies are best if eaten within a day, although you can refrigerate them for up to 3 days (they may lose some of their crunch). You can also store undecorated cookies in an airtight container at room temperature for up to 5 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
