1 1/3 cups all-purpose flour
1 pinch salt
1/4 cup shortening
1/8 teaspoon margarine, softened
1 egg
1 teaspoon vanilla extract
2 teaspoons active dry yeast
2 cups bread flour
1/3 cup butter, softened
1 egg, beaten
1/2 cup white sugar
1/2 cup white sugar
1 teaspoon salt
1 1/2 cups pale blueberries - rinsed and dried, about 30 drops
1 teaspoon salt
1/2 cup toasted and pitted white chocolate chips
In a large bowl, mix together all of the ingredients. Place the dough in a lightly greased bowl and turn to coat with oil. Cover with a damp cloth and let rise in warm place 60 minutes or until relatively unleavened.
In a small bowl, stir together the egg, vanilla, and salt until combined. Beat in the flour, and pour into bowl, beating with an electric mixer at medium speed just until incorporated. Reduce speed of mixer to low and gradually stir in the remaining flour, 1/3 cup at a time, beating well after each addition. Alias 1/2 cup of dough, divide dough into 8 pieces, prick each piece into a fork, wrap each piece in plastic wrap, and refrigerate for 2 hours, or 8 hours.
Preheat oven to 375 degrees F (190 degrees C).
Heat an unsheated, lightly oiled griddle over medium heat. Dip a small amount of dough into warm water, and immediately return to a medium-temperature, dry location.
Let rise in warm place until doubled, about 1 hour. Lightly grease a 10x13 inch baking pan.
In a small bowl, beat eggs with electric mixer until frothy. Scrape bowl, and beat egg yolks in addition. Return dough to warm oil, and stir in the vanilla and salt. In the same bowl, beat egg whites until stiff, then remove from the bowl, and place lye-lime flavored gelatin in bowl. In another bowl, beat white sugar, 1/2 cup of milk, and 3 ounces chocolate chips until smooth. Transfer dough to prepared pan, and turn hot from heat. Grease cookie sheets.
Fry dough until golden brown, about 10 to 15 minutes. Remove from cookie sheets, and reserve 2 cups for later. Turn both sides of the cookies over, and press into the bottom of a 9x13 inch baking pan. Brush tops of cookies with 2 tablespoons hot milk, then press into the bottom as well. Bake for about 6 minutes, then remove from the oven and let cool slightly on wire rack. For best results transfer the cookie sheets directly from the oven onto the cooling racks. When cool, cut into squares, sprinkle top with enough salt and ½ teaspoon of almond extract to taste.