My name is Amy and I am a book-aholic. I have a huge thing for reference books.
Normally when my husband asks for something sweet, I pull one of my books and bake something. BUT, we are moving out of our rented house and ALL of my books are in storage.
So the internet would be my second choice, but it was acting up. GAH! I need a cookie recipe!
The pioneers and homesteaders of yesteryear would have had “receipts” of hand written and often family recipes – or – they would have applied their knowledge of other baking skills to what they needed and hoped for the best. That is exactly what I did this afternoon.
Some would say “winging it”, I call it “creative inventiveness.”
This is what I came up with from my head and it turned out great. It is somewhat like a sugar cookie but more chewy and melty than a traditional sugar cookie. I think this one is going to be one I enter this year at the fair. I was quite pleased with myself. But not pleased with how many I ate…
- 5tbs butter, softened.
- 3/4 cup white sugar
- 1 large egg
- 1 1/2 cups All purpose flour
- 1tsp baking powder
- 1/2 vanilla pod, scraped of seeds
- 1/4 cup coconut milk
- Cream butter and sugar until smooth, beat in egg and vanilla seeds.
- Gradually incorporate flour and baking powder and coconut milk.
- Wrap dough in film, refrigerate 30 minutes.
- Roll to 1/4 inch thick, use a canning jar to cut circles. Use white sugar to roll with, this gives the cookies a crust.
- Bake at 375F for 11 minutes on a lined cookie sheet, no need to grease.