Wednesday, October 22, 2008

Brandy-Spiked Sugar Cookies

I've made these cookies three times, and I've been asked for the recipe at least five times. If you have these things:

- access to an oven

- 10 tablespoons of margarine
(not to be all brand-loyal, but Earth Balance's "buttery spread" works very well and Veganomicon swears by that stuff in general.)

- 1/2 a cup of sugar

- 1 1/2 cups of flour

- 1/2 of a banana
(best if the banana is kind of on its way out)

- 1 tablespoon of vanilla

- 1 tablespoon of brandy
(the vanilla and the brandy are flexible; the original recipe that I based this on used almond extract instead of brandy, but I didn't feel like going to Whole Foods and Amy had some brandy leftover from the sangria she made)

- 1/2 a teaspoon of baking soda

- 1/2 a teaspoon of salt

- a tablespoon each of cinnamon and sugar, mixed together in a bowl


here is what I need you to do:

  • Preheat your oven to 350 degrees farenheit.
  • Cream together the margarine and the sugar. (It's easier if the margarine is already room temperature, but I've never bothered waiting.)
  • Mix in the vanilla and the brandy (or whatever liquid flavoring you've decided to use).
  • Mix in all of the dry ingredients except for the cinnamon-and-sugar.
  • Mash up the banana and mix that in (it's pretending to be an egg, so try not to leave any chunks).
  • Roll the dough into little balls, and roll them in the cinnamon-and-sugar.
  • Place them onto an ungreased cookie sheet.
  • Bake those sheets for 10-12 minutes.
  • Share.

Thank you. The world is a better place now.

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