This is the double ginger cookie recipe without the eggs. The absence of eggs changes the texture: these are more dense than soft and a little more crumbly. Still, they are moist, flavorful, and simply delicious. And notice the beautiful crackly look of the cookies!
Really? That's all it took? Okay, since we're on the topic of modifying a recipe, my friend Karen and I were discussing how to modify the traditional "Peanut Blossoms" recipe to be a chocolate cookie capable of holding other flavors of chocolate Kisses. (For example, a peppermint Kiss would be great on a chocolate cookie, but not on a peanut butter one.) What would you use instead of the peanut butter and still get a similar texture?
ReplyDeleteBecky,
ReplyDeleteI am guessing that with the "Peanut Blossoms" recipe you can make the following substitutions and produce pretty good chocolate cookies to hold peppermint kisses: 1/4 cup butter for the 1/2 cup of peanut butter and 1/4 cup cocoa powder for 1/4 cup of the flour. And maybe add chocolate chips to the dough to add a little bump in the texture? And peppermint extract?
I'm also about to post a recipe for Chocolate Crackle cookies. I think these would work well with peppermint kiss on top. You can just roll them in granulated sugar as you do with peanut blossoms.
Thanks, Hazel! All those options sound great, and the Crackles look gorgeous, as well as delicious.
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