cookie recipe

I’ve changed my cookie recipe. This new version makes a crisp cookie that’s a bit sweeter than the previous recipe. I think this recipe makes cookies that go with tea better than the old recipe.

Note: I still bake these in a pizza oven, so I don’t know what the baking temperature is, nor how long it takes to bake these in a standard oven.

basic cookie
5/4 c packed wheat flour
3/4 c white sugar
1/2 tsp baking soda
pinch of salt
1/3 c margarine
1/3 c vegetable oil
1 tsp vinegar

Stir dry ingredients together. Cut in margarine. Add vegetable oil and vinegar together, and stir well until an even dough forms. Shape dough into spheres 2 cm (~1″) in diameter, then press flat so that they are discs about 6 cm (~2″) in diameter. Bake until the edges are just turning golden brown.

Optional: when adding the dry ingredients you may also add 1 T of crushed dry herbs such as rose, peppermint, lavender, chamomile, or lemon verbena.

Optional: when adding the vegetable oil and vinegar you may also add 1 tsp of vanilla, almond, peppermint, lemon, or other flavor.

variation: ginger snap
5/4 c packed wheat flour
3/4 c brown sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
pinch of salt
1/3 c margarine
1/3 c vegetable oil
1 tsp vinegar

Mix and bake the same way as the basic cookie recipe, but add the spices at the same time as the other dry ingredients.

Advertisements