Monday, January 9, 2012

Super Soft Cookies - Thanks to Justine

Just before Christmas time we had a visit from our lovely Canadian friend Justine. She came with tons of energy, a super attitude and the best cookie recipe I have eaten in a long time. I would call them Indian snicker doodles. We brought these amazing cookies to my boy friends parents house and his mom requested the recipe. We gave her a hand written version of the recipe on an envelope, but the ingredients were all measured in weight oz.  She tried to make the cookies 2 times each time making a very flat wafer-like cookie that was also good, just not the soft, melt in your mouth cookies she was hoping for.
It took a little time to figure out what had gone wrong, but as soon as she said "are all Canadian recipes in oz's?" that the mystery was finally solved.

Super Soft Justine Cookies
11.5 oz Flour (roughly 2 1/2 cups)
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp salt

10.5 oz Granulated Sugar (1 1/2 cups Sugar)
2 oz Cream Cheese
6 Tbsp warm melted butter

1/3 cup Veg oil
1 egg
2 tsp Vanilla
1 Tbsp Milk

To Roll in:
1/2 cup sugar
1/2 Tbsp Cinnamon (or to taste)
1/2 Tbsp Cardamom (or to taste)
Mix together flour, baking soda, baking powder and salt. Microwave butter in a separate bowl and cream together with cream cheese with a rubber spatula.  Cream together the remaining wet ingredients (vegetable oil, egg, milk and vanilla).
Mix together wet and dry ingredients and scoop into 1 Tbsp size balls.
In a small bowl mix sugar, Cinnamon, and cardamom to roll cookie balls in.
Place rolled cookies onto a greased or lined baking pan.
Smoosh down cookie balls with a spoon or flat object and sprinkle with a little more of the cookie sugar.
Bake cookies at 350 degrees for 11-15 mins, until bottems of cookies are lightly brown.  Makes 36 cookies. Cookies store well, but never actually NEED to be stored.
All photos by Peter Smith 2012

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