Garlic Cookies
Garlic cookies? Yes! Garlic cookies!
These cookies have that special “Gilroy touch” (Gilroy, California is the garlic capitol of the world). Why travel all the way to Gilroy for garlic cookies when you can let Gilroy come to you? They're a delicious brown sugar cookie with just the right hint of garlic.
I found a recipe for garlic cookies on the Internet and just HAD to try it. Unfortunately it turned out “yuck!”. Did this dampen my determination to make a this recipe work? No way!
Here is the trick to making garlic cookies: first cream the garlic and butter or margarine together in a food processor. This disperses the garlic juice and breaks up the fiber in the garlic cloves. It's a good idea to express the garlic pulp with a garlic press when combining the garlic and butter, then let the food processor make an homogenous mixture.
The Recipe:
4 oz butter or margarine. The butter should be at room temperature (not melted) and fairly liquid in consistency.
4 cloves garlic, or one clove per ounce of butter. Express the garlic pulp with a garlic press, then thoroughly mix garlic and butter together in a food processor.
Combine in a mixing bowl:
The garlic butter you made in the above step
1 ½ C flour
½ C brown sugar, packed
½ tsp vanilla extract
½ tsp each salt, baking soda, cream of tartar
1 TB honey
1 egg
Chopped pecans, walnuts or almonds to taste
Optional: chocolate or butterscotch chips
Drop cookie dough onto a baking sheet; bake 15 - 20 minutes at 350° F.
These cookies have that special “Gilroy touch” (Gilroy, California is the garlic capitol of the world). Why travel all the way to Gilroy for garlic cookies when you can let Gilroy come to you? They're a delicious brown sugar cookie with just the right hint of garlic.
I found a recipe for garlic cookies on the Internet and just HAD to try it. Unfortunately it turned out “yuck!”. Did this dampen my determination to make a this recipe work? No way!
Here is the trick to making garlic cookies: first cream the garlic and butter or margarine together in a food processor. This disperses the garlic juice and breaks up the fiber in the garlic cloves. It's a good idea to express the garlic pulp with a garlic press when combining the garlic and butter, then let the food processor make an homogenous mixture.
The Recipe:
4 oz butter or margarine. The butter should be at room temperature (not melted) and fairly liquid in consistency.
4 cloves garlic, or one clove per ounce of butter. Express the garlic pulp with a garlic press, then thoroughly mix garlic and butter together in a food processor.
Combine in a mixing bowl:
The garlic butter you made in the above step
1 ½ C flour
½ C brown sugar, packed
½ tsp vanilla extract
½ tsp each salt, baking soda, cream of tartar
1 TB honey
1 egg
Chopped pecans, walnuts or almonds to taste
Optional: chocolate or butterscotch chips
Drop cookie dough onto a baking sheet; bake 15 - 20 minutes at 350° F.
© Copyright 2017 Chris Clementson
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