Sunday, December 19, 2010

Gone, but not forgotten

Recipe to follow!

1/3 cup vegetable margarine, softened 
1/3 cup shortening 
1/2 cup brown rice syrup
1/2 cup packed brown sugar 
 Replacer for 1 egg 
1 teaspoon vanilla extract 
1 1/2 cups self-rising flour 
1/2 cup candied ginger
1 cup almonds...I have a confession to make. Yesterday, I rediscovered the cookie jar in the back of the pantry. I don't know how it got there. My heart breaks thinking of the lonely days (weeks?) it might have spent back there feeling unappreciated, neglected, and alone.

And yes, there were cookies within. Oatmeal cookies with pumpkin kisses. The kisses still look wonderful, but the cookie part is horribly stale. The kisses can be snapped off and are "as good as new", but what about the oatmeal cookie that was left behind?

I can't and won't throw them away. Years ago I was lucky enough to get a recipe from my local bakery--Recycled Cookies. (This was long before recyling was in vogue). Please keep this recipe in mind when you have cookies, cake, or (at New Years?) fruitcake that seems past it's prime.

Recycled Cookies
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. salt
1 tsp. soda
3 cups rolled oats (not instant oatmeal)
2 - 2 1/2 cups crumbled cookies, cake, or fruitcake

Cream together shortening and sugars. Beat in eggs and vanilla. Stir in flour, salt, soda, and cookie/cake/fruitcake crumbs.

At this point you will need to add some liquid to moisten. If you have used chocolate cookie crumbs/cake add milk or coffee. Otherwise, use orange or apple juice. You want to add just enough to moisten but not end up with a sticky/gluey mass.

Form the dough into a roll 2 inches in diameter. Wrap in plastic wrap and freeze until firm. Slice 1/4 inch thick and bake on lightly greased baking sheet at 375 degrees F for about 8 minutes.

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