What’s a ca-ookie you ask? Well, it’s the result my baking adventure this morning.
Let me start at the beginning.
I love experimenting in the kitchen (umm yeah, hence the blog.) Anyway, I had some extra time on my hand this morning and decided to experiment with some light cookie ideas that have been swimming in my head for the last few weeks. Yes, I actually have cookie ideas in this head of mine and normally I have no idea if they are going to work but it doesn’t hurt to try, right?
Anyway, I whipped these up this morning and the batter was delicious. I couldn’t wait to try and them and see how they came out. The first batch came out of the oven and to my surprise, they were DELISCIOUS! I mean it, really good. The problem is…
they aren’t cookies.
Don’t get me wrong they look like cookies, they smell they cookies and they taste like cookies they just don’t have the texture of cookies. My experiment led to a more cake like, almost spongy texture yet in cookie form.
So I brought them to work for some taste tests. Everyone enjoyed them but agreed... they aren’t cookies. So we threw around some name ideas like, “cake drops”, “sponge cookies” and my personal favorite (thanks David) “the Ca-ookie!”. Get it… Cake-Cookie, Ca-ookie!
So there you have it, the story of the ca-ookie.
- 2 cups (180g) Whole Wheat Pastry Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp nutmeg
- ¼ tsp salt
- 4 tbsp (½ stick) of butter
- 8oz (227g) Fat Free Ricotta Cheese
- 4oz (115g) Fat Free Cream Cheese
- ⅓ cup sugar
- 2 tbsp (42g) honey
- 1 egg
- 1 tsp lemon extract
- Sprinkles (optional)
Preheat the oven to 350 degrees.
Sift the flour, baking soda, baking powder, nutmeg and salt. Set aside.
In a large bowl beat the butter, Ricotta, cream cheese, sugar and honey until well blended.
Beat the egg and extract into the cheese mixture.
Slowly fold the sifted flour mixture into wet ingredients until just blended.
Using teaspoons drop the batter on a cookie sheet sprayed with non-stick cooking spray. Top with sprinkles and bake for 8-10 minutes.
The recipe makes about 60 ca-ookies.
|Servings||Amt per Serving|
|135||4g||2g||old: 2||new: 3|