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Welcome back to the Chaotic Cooky Kitchen, where I’m still trying to get back on track here. But this time, I brought in a ringer recipe, because I can’t pass these up when I have the opportunity to make them.
But I didn’t have to do anything crazy like jump ahead at all, just move on a couple of pages to:
Molded Cookies
OK, this is a recipe in the Cooky Book* that I know and love via my mom. It’s not something that she makes constantly, but they are always good:
As usual, the roundup:
You start off creaming the fat and sugar together with the molasses. I probably skimped on this a bit because I’m trying to keep the tools closer to what they likely would have been in most houses the early 60s, so I didn’t use a stand mixer. (And I’m massively out of shape….)
You’re supposed to beat the wet ingredients until, er…
I kept going a bit after taking the picture below, but I can’t claim it was super-fluffy at that point. I’m not certain that this is where it started going sideways, but there’s a chance you’d be better off getting it really light and fluffy.
Meanwhile, time for the dry ingredients. I didn’t sift this time, which probably didn’t make a difference, but if I were you I’d do the exact opposite of what I did from here on out.
So yeah, maybe sift it all together. And probably go with maybe 90% of the suggested amount of flour to start with?
Then everybody goes in the pool, at which point I realized something I’d missed from before: this is intended to make 7-1/2 dozen cookies.
Looks a bit crumbly up there, doesn’t it? Yeah, it did to me too. I went ahead and chopped and added the almonds and made an attempt at forming the required refrigerator-cookie logs, but, well…
It really didn’t want to mesh into a dough, and at that point I realized that either I should have done a better job creaming the sugar and fats, or kept a bit of the flour back. (More likely the latter, I’d think, because adding air doesn’t necessarily mean you’re going to hydrate more flour…?) Possibly both.
But I wasn’t about to give up on that amount of ingredients, so into the refrigerator it went. The next day, magic had utterly failed to happen:
You’re supposed to slice them into 1/4-inch rounds, but that wasn’t going to happen. I could slice a few into something closer to 1/2-inch cookies, but most of the dough I had to press together into vaguely disk-shaped lumps with my hands.
And out they came, looking… well, not that great, but at least edible.
And tasting?
The Verdict: A+
Oof. These are kryptonite for someone trying to do a low-carb diet.2 They’re always excellent, but if you have a chance to buy high-quality unsweetened chocolate3, do it, and absolutely use it in this recipe.
*Links to the Cooky book are Amazon affiliate links that theoretically could earn a teensy amount of money for the site.
1Thank goodness for the almonds, or else it could be mistaken for something else.
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