Wednesday, December 16, 2009

pancake flat! -sugar and spice cookies

I decided to make this old recipe up with butter instead of the shortening called for. Man--did they ever spread! Made with shortening, these cookies are beautifully crackled, round, and chewy. Made with butter they are just . . . flat. To be honest, they still taste good (they are wonderfully spiced with cinnamon, ginger and cloves) and they smell fantastic while baking. But looks are important in a cookie, don't you think? Especially around the holidays. The other night I spotted a similar looking recipe in a magazine at the store--I checked the ingredients and sure enough, they called for shortening too. Any ideas on how to make them higher and nicer while still avoiding the trans fats? Here's the recipe:

Sugar and Spice Cookies

Cream together:
3/4 c. shortening (or butter if you don't mind them totally FLAT)
1 c. sugar

Add:
1 egg
4 T. white Karo syrup

Sift together and stir in:
2 c. flour
2 t. baking soda
1 t. cinnamon
1 t. ground cloves
1 t. ginger

Form small balls (an inch or so in diameter), roll in granulated sugar, place on greased baking sheet. Bake at 375 for 8-10 minutes.

19 comments:

kyrie said...

lard! if you can render some of your own. it's so good for you.

Kristy said...

There is organic shortening that is free of trans fat. It looks just like regular shortening. Your blog is beautiful! And thank you for the link to the coloring book yesterday. I went and bought one for my daughter and son.

Lise said...

I think your cookies look great flat! When I bake flat buttery cookies, they all run into each other and get square. Yours are beautifully round and look like bakery cookies. Gift them with pride!

pilgrimama said...

I was looking at the roundness of the cookies too-not bad looking!

Little Ol' Liz said...

Talk about kizmet -- Slashfood.com just published an interview with Nigella Lawson, and she gives up a cookie recipe that she uses for decorating. It's all butter, but is "puffy." I'm certain you can adapt the spices you like to it with stellar results.

www.slashfood.com

kateortiz said...

i've had some great luck substituting coconut oil in some recipes, though i haven't tried it in cookies (works great with muffins and tarts crusts, though!) but i do pop the amount i am going to use in the fridge or freezer first if is it on the liquid side.

now you've got me curious if i can try it in cookies...

Greyhaven Pines said...
This comment has been removed by the author.
Emilie said...

Spectrum Organic Shortening is free of transfats (it's really just solidified palm oil). Works great!

Heather said...

Oh those look so scrumptious. Thank you for sharing

Tracy said...

I agree with the Spectrum organic. Works great! It's not much more than typical shortening.

Arrica said...

Organic shortening by Spectrum brand.

adambrandt said...

nice article~....................................................

Andrea said...

You could try palm oil.

a friend to knit with said...

i think they look perfect. and delicious!

Money Funk said...

And I have everything in my cupboard to make these. Lets see if I can fit just one more cookie into my baking regimen this week. ;) Thanks!

6p00e54fd41a7e8834 said...

my cookies never come out that round!they look great,even if they are flat.
happy holidays to you~~~~~

Our Green Nest said...

Coconut oil!! We sub it for all butter and/or oil that baking recipes call for! Love it!

Le said...

Wow-everyone recommended getting rid of the butter! That is my favorite part.

So to fix your issue-keep the butter and add more flour. It will take some experimentation. I'd start with a tablespoon or two and go up from there until you achieve the cookie you are looking for.

Also let your batter rest for at least an hour before baking (or overnight in the fridge). All of your ingredients will thanks you. It gives the flour a chance to absorb some of that delicious butter.

Mary Beth said...

Thank you, Le. To be honest, I did go out and by the "health food" type of shortening (I think it is palm oil, as someone pointed out--not hydrogenated) but still haven't gotten around to trying it out. I do like your suggestion too, because butter is so delicious and because it really does seem like a high crinkly cookie should be able to be done with butter. If I try your suggestion I'll let you know!