My sweet tooth went out of control tonight. Maybe my cravings started earlier in the day but I was too busy to think about it. Well, at some point I jumped up from what I was doing to go make cookies. My first thought was snickerdoodles. I recently had one eaten right under my nose and it honestly seemed wrong for me to just sit by and let that good cookie go. I had to though, because it had sugar. It was loaded with sugar. That was when I decided that next time I'm in the mood for baking, I will make snickerdoodles and substitute date sugar for white refined sugar.
It seemed like a good idea, but here is what happened:
I pulled out the few ingredients needed to make cookies and started by creaming the egg, date sugar and organic, non-hydrogenated shortening. Things were not looking so good. Instead of a "whipped" consistency, these three ingredients became tough. I decided to switch to a chocolate chip cookie recipe so that I could add vanilla. I added vanilla, some baking soda and then white flour (I know, I know...).The cookie dough still seemed rather stiff and tough, so I opted to add some water to smooth things out, and then more vanilla for taste. I realized this was not going to be a chocolate chip cookie recipe for several reasons, one of which is that I do not have any grain-sweetened chocolate chips at home right now. At this point I added a little sea salt here, a splash more of vanilla there, and then sent it through the mixer for a few more rounds. I tasted the dough and it was so-so. It left a pretty nice aftertaste though, so I went ahead and put some doughy spoonfulls on a cookie sheet.
When they were done baking, I had to smack each one of them with a spatula so that they were flat cookies instead of the biscuits that they looked like otherwise. After they cooled I bit into one and was pretty surprised how nice and chewy they turned out. The flavor is hard to describe, but I could taste the vanilla and sense the presence of salt. They were dark brown because of the date sugar. That is another reason I could not go through with making them snickerdoodles. Snickerdoodles are typically white colored with a light sprinkling of cinnamon sugar on top. My cookies were a dark brown and would not pass for a snickerdoodle. I will have to wait for 2009 to eat a snickerdoodle.
In the meantime, as I bite into another cookie, I have to say it's pretty darn good for a no-name, date sugar and shortening blend. It provides the sweet chewiness that is ultimately what I am craving when my sweet tooth acts up. Here's to a no-name, made-up cookie!
1 C. organic shortening
1 and 1/3 C. date sugar
1 tsp baking soda
3 tsp vanilla
3 tsp water
1/2 or 1 tsp sea salt
flour (I did not even come close to measuring this. Just add enough so that the consistency is similar to chocolate chip cookie dough)
Cream together shortening, eggs and date sugar. Add other wet ingredients and then stir in the dry. Scoop into spoon-sized drops on a greased cookie sheet and bake at 375 degrees for about 7 minutes or so. Enjoy!
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