These cookies have a fluffy texture, but are a little dense the second and third day. I finish them with a dusting of powdered sugar to give it an additional sweet note. Here's what they look like!
My apologies for the lack of fancy photography and nice plates, we're still unpacking and organizing the kitchen. On the other hand, these cookies taste just as good as they look! They rated a 9 (that's "dank" for those of you at home) on the IJH scale.
Hot Havana Night Cookies
Ingredients:
2/3 cup canola oil
1/2 cup sugar
2 eggs
1 tsp baking soda
1/4 tsp salt
1 cup of gluten free flour of your choice (works with normal flour as well)
2 tbsp unsweetened cocoa powder
1/3 tsp cayenne powder (can use as much as 1/2 or as little as 1/4, your preference)
1/4 tsp basil
1/4 tsp cinnamon
1/4 tsp allspice
Preheat your oven to 375.
Combine the oil, sugar, and eggs in a mixing bowl and cream them together. Sift the flour into a separate bowl. Then, mix in the baking soda, salt, flour, cocoa powder, and various spices. Stir them together well with a fork and then slowly add it to the wet ingredients. Mix it thoroughly.
Spray a cookie sheet with cooking spray and then scoop out the dough with an ice cream scoop. I find that using another spoon to push the dough out of the scoop onto the pan works the best. After they're all on the pan, about an inch or so apart, put them in the oven for eight to ten minutes. Pull out when they look fluffy and a toothpick comes out clean when inserted in the center. Remove onto a wire rack to cool.
While the cookies are cooling, take about 1/4 of a cup of powdered sugar and dust the cookies to your hearts delight! Allow to cool, and then eat while dancing to your favorite music. Remember, nobody puts your cookies (or you) in a corner.
Till next time.
E
No comments:
Post a Comment