I’m out visiting my fiance right now out in Washington. We have a cute little apartment together, and while it is “ours”, it’s still really “his”. (I almost wrote “bachelor pad”, but that would be unfair because he generally keeps it clean, and isn’t that what bachelor pads are known for? Being a gross mess of dirty toilets, empty pizza boxes and clothes strewn everywhere….). I say it’s still “his” because if it were really ours, the kitchen would be fully stocked– gadgets, appliances, and a whole cabinet devoted to baking supplies so that I could bake when the mood strikes. Alas, we have to wait until we’re married (or really– until after the shower) to really fully stock our kitchen.
Today, however, the mood struck me to bake. We’ve both been trying to eat healthy to slim down for our wedding, and because such, there is not a sweet item in the house. Not one. Nada. Zippo. I decided to make some cookies based on the items I could find. I opened up the cabinets and found a ton of brown sugar, (We use it in meat recipes– and I guess we keep buying new boxes without realizing we have some at home), so the brown sugar was the basis for my recipe. I loosely based it off of a recipe I found on Pinterest, but had to change it up quite a bit to make some exchanges for ingredients we actually have on hand.
It worked out well in the end though, because these are some of the most unique cookies…or “cake-ookies” I’ve ever made! I call them cake-ookies because they have the consistency of cake, but in a bite sized cookie. They are by no means a healthy cookie, but since they’re light and airy, they almost feel as if they are!
Without further adu….the recipe!
1/3 c. butter, softened
1/3 c. margarine, softened
1-1/2 c. brown sugar, packed
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. cornstarch
1 t. baking soda
1/2 t. salt
1 c. sour cream
In a microwave safe bowl, soften the butter and margarine in the microwave for about 10 seconds. Add both eggs and mix well. (I used a wisk because we don’t have a mixer yet). Add vanilla and beat well. Sprinkle the baking soda, cornstarch and salt on top and mix once again. Mix in the sour cream. Slowly add in the flour until all ingredients are well blended. (I switched to a wooden spoon at this point).
Chill dough for 30 minutes.
Heat oven to 350 degrees. Line a cookie sheet with foil (preferably the nonstick kind, but if you don’t have that you can just rub a stick of butter on top of the foil to make it non-stick).
Place tablespoon sized balls of dough onto the foil about 2″ apart and bake for 8-10 minutes. The edges of the bottom should just be turning a light golden brown and the tops will feel springy or squishy. Transfer to a cooling rack to cool.
We still had a lot of brown sugar left, so I made a frosting (although– these cookies are good even without it!). I microwaved 1 tablespoon of margarine until it was melted, and then stirred in 1/2 cup of brown sugar. I added a splash of milk until it was a nice consistency– not too drippy, but runny enough that I could spread it. Spread a small amount onto each cooled cookie and allow frosting to harden before placing in an air tight container.
This recipe made about 5 dozen cookies– I baked half of them and I froze the other half (already formed into balls) because it’s just the two of us and we’d never eat that many cookies before they go bad! Now in a week or so, I can bake the other half.