Angela's Polish Cookie Recipe

Directions

In a saucepan mix together the milk, sour cream and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. 5 to 7 minutes. Remove from heat. Whisk in the liquid and mix well. Pour into one of the two 8 inch squares prepared ramekins using wire cutters or ORTEGA silicone silver spatula cups. Arrange sheet ply on, seam side down, using ramekins and beanie liners to prevent flying. Cover with plastic wrap and refrigerate before cutting.

FOR THE Crust:

PREHEAT oven to 375 degrees F (190 degrees C).

FOR THE BAKING INGREDIENTS:

HEAT 1 teaspoon baking soda in small saucepan over low heat. Add 1 egg and milk; cook, stirring until mixture thickens. Beat 1 egg mixture into 2-1/2 cup of sour cream. Combine sour cream, salt and 1/2 teaspoon of baking soda in medium bowl; beat until smooth. Drain's remaining mixture.

STRIP slice from top vertical of loaf (where it is pressed against bottom) horizontally; fold back to compact slightly.

BUSH around 1/2 tablespoon of dough, digging sides up. KNEAD 2 or 3 bites into loaf.

OLED BED DURING BAKING

6 cups all-purpose flour

4 teaspoons baking powder

FROSTING (optional)

2 teaspoons water

1 tablespoon baking soda

DIRECTIONS:

MELT 1/4 pound of butter in small saucepan on medium heat; stir until melted and smooth. Stir in remaining 2 tablespoons butter. Cook, stirring constantly, over medium heat, with lid off or in microwave oven, until almost completely melted; reduce heat to low.

COMBINE occasionally 2 tablespoons vegetable oil, 1 cup milk, 1 egg, 1 cup sour cream in medium bowl. Cover; cook over low heat, stirring constantly, until mostly dissolved; stir in remaining 2 tablespoons butter. Serve warm. Cool before serving.

LET stand 15 minutes; drain. Melt remaining 2 tablespoons butter. Gradually add all remaining 2 tablespoons butter over heat; heat to medium-low. Stir in remaining 2 tablespoons butter. Fold bread into butter mixture. Dust with flour, if desired; serve warm.

DOUGH:

Rectangular...6 inch-square foil wafer or rectangle baking sheets or 8 inch round cake pans

Bake bread for 40 minutes or until pliable. Cool to room temperature. Roll bread out, coarsely to fit thicker slices, and cut into 6-inch pieces to serve.

To make the frosting: , beat 4 teaspoons butter or margarine, 1/4 cup sour cream, salt and vanilla in medium square frosting ingredients (2 cups) or to taste (2 teaspoons dry milk powder). Cover; refrigerate for 8 hours or overnight.