Happy National Cookie Day! I love cookies, almost as much as I love pie, so I don’t really need an excuse to make cookies, especially during the holidays. Especially, especially when your main source of heat comes from your oven and it’s already 48 degrees outside.
I was first introduced to pudding cookies by a friend of
mine who made the most amazing chocolate chip cookies. Ever. When asked why they were so delicious, she
smiled and admitted to putting a packet of vanilla pudding in them. Coming home
recently, I spotted a packet of Jell-o Cheesecake Pudding on the counter.
Immediately plans of delicate cheesecake flavored cookies sprang to my mind,
only to quickly be forgotten—until today. And because it’s winter and the holidays
and all of that splendor, I decided to spice them up, because, well, I like
spice. This recipe was a complete
experiment, but they turned out fairly well. Well enough to share. =) I will say though, that the spices overpowered
the cheesecake flavor, so I think vanilla would have turned out just as well.
Recipe:
Ingredients
2 ¼ cup all-purpose
flour
1 tsp.
baking soda
¼ cup white
sugar
¼ cup brown
sugar
11 grams
instant cheesecake pudding
½ cup
cinnamon Graham Cracker cookies, crushed (optional, for a crunchier texture)
2 tsp.
cinnamon
1 tsp.
nutmeg
½ tsp.
ground clove
½ tsp.
ground ginger
1 cup butter
1 tsp. vanilla
extract
2 eggs
Preheat oven to 375 degrees Fahrenheit.
Combine dry ingredients in bowl and mix thoroughly.
In separate bowl, soften butter. Mix butter with wet ingredients and combine into bowl with dry ingredients.
Roll
dough into appx. 1 inch balls, flatten to desired shape of cookie and place on
cookie sheet.
Flattening these cookies is incredibly important—they keep whichever form you put them in. Put into oven for about 9-10 minutes. When you remove them from the oven, they should look slightly undercooked. Remove them from cookie sheet to cooling rack immediately to avoid the bottom of the cookie from cooking further, and let sit to cool. These cookies taste better colder, for whatever reason, so I don’t recommend eating them hot from the oven.
Once cool, refrain from scarfing them down in one sitting. You can wrap them up in plastic with ribbon ties for an individual gift to someone, or bring them to a party. Whichever you choose, share them, please. =)
Combine dry ingredients in bowl and mix thoroughly.
In separate bowl, soften butter. Mix butter with wet ingredients and combine into bowl with dry ingredients.
Flattening these cookies is incredibly important—they keep whichever form you put them in. Put into oven for about 9-10 minutes. When you remove them from the oven, they should look slightly undercooked. Remove them from cookie sheet to cooling rack immediately to avoid the bottom of the cookie from cooking further, and let sit to cool. These cookies taste better colder, for whatever reason, so I don’t recommend eating them hot from the oven.
Once cool, refrain from scarfing them down in one sitting. You can wrap them up in plastic with ribbon ties for an individual gift to someone, or bring them to a party. Whichever you choose, share them, please. =)
21 Days Until Christmas!
No comments:
Post a Comment