Saturday, January 11, 2014
Visiting New Northland
As far back as I can remember, my family has consulted Betty Crocker's Picture Cook Book. The first copy we had was batter-stained and disintegrating by the time it retired. I used to pore through the illustrated desserts, intimidated by the instructions but definitely hungry. When I was thirteen or so, my mom gave me a shiny new version, probably hoping (in vain) that I would learn to cook properly. More than six years later, I still only pay attention to the sections on baking.
Elegant china + half coffee/half tea with a dash of vanilla + homemade cookies + bunny-patterned napkin = sweet interlude.
I almost never follow a recipe exactly, due to a combination of impatience and dietary restrictions. Sometimes my slapdash technique can yield... surprises. But these cookies turned out really well, so I'm going to share my modified version with y'all. The original instructions are included at the end of the post.
// Modified New Northland Cookies //
Preheat oven to 400 degrees Fahrenheit.
- 6 tablespoons // soft or melted butter
- 1 cup // coconut palm sugar (or 1/2 cup // agave syrup)
- 1/4 cup // cold water
Mix and stir in:
- 1 & 3/4 cups // unbleached whole-wheat flour
- 1 teaspoon // baking soda
- 1/2 teaspoon // salt
- 1/2 teaspoon // cinnamon
- 1/2 cup // broken macadamia nuts
- handful // unsweetened shredded coconut
After all the ingredients are thoroughly combined, use your palms to roll tablespoon-sized balls. Place the dough-balls on a greased baking sheet--Silpat is amazing, by the way--with an inch or two between them. Then stick those suckers in the oven for 10 minutes. They should come out crunchy, buttery, and delicious.