Ambrosia and Butter Cookies

This is a salad that always shows up at our family gatherings be it spring or winter or fall!! It is always good and easy. It is also known as Five cup salad. The cookie is a new one I tried and adapted posted on another blog I really like, Annies' eats. These are really good as are most of her postings.

Here is the fruit salad:

1 C. Mandarin oranges drained
1 C. pineapple tidbits drained
1 C. coconut
1 C. miniature marshmallows
1 C. sour cream

Stir together well and serve.

The cookie ingredients are:

1 large egg
10 T. butter softened
1/3 C. plus 1 T. sugar
1/4 t. salt
1 t. vanilla ( I use the Tahitian vanilla in this cookie)
1 1/2 C. unbleached all-purpose flour

Place the egg in a small pan and cover to 1" over the egg and bring to a boil. Remove at once from the heat and cover. Let it stand exactly 10 minutes, then remove from the hot water into a small bowl of ice water for exactly 5 minutes. Crack and peel the egg discarding the white. Press the yolk through a fine mesh sieve into a small bowl.

Using the bowl of an electric mixer combine the butter, sugar, salt, and cooked egg yolk. Beat on medium speed until light and fluffy about 4 minutes. Add the vanilla mixing on low. Continue on low adding the flour until just combined. Press into a ball and divide in half with a large spoon or spatula.

Roll each half into a log about 6" long and wrap well in parchment or waxed paper. Place the rolls into the freezer for 1 hour. 

Preheat oven to 350 degrees and line baking sheets with silpat or parchment. Using a chef's knife slice the dough into 1/4" thick rounds. Place 1" apart on prepared sheets. Brush with egg white and sprinkle with demura sugar or sugar of your choice. Bake 15 minutes. cool 5minutes and remove to cooking racks. Yield 28 cookies.