Kitchen luck cookies
I started to make Snickerdoodles, which are sugary, tangy cookies. But then I came across some kitchen/pantry shortages, and so I made some ingredient substitutions. The results were interesting, and in a good way.
I was proud of my ingenuity when I found I only had about two Tablespoons of white granulated sugar. I mixed two parts dark brown sugar (flavorful but very moist) together with one part confectioner's (powdered) sugar (very dry), and the resulting texture was a good approximation of regular white granulated.
Then I substituted some flaxseed meal for one egg (out of two), according to the package directions (mix one Tablespoon flaxseed meal with three Tablespoons water, let sit two min.)
Then I halved the cream of tartar (which is sour).
The cookies came out yummy! They taste hearty, and molassesy, and still a little bit like Snickerdoodles. What should I call them? Luckdoodles? Lizzie says I should call them Lizzienoodles.
I was proud of my ingenuity when I found I only had about two Tablespoons of white granulated sugar. I mixed two parts dark brown sugar (flavorful but very moist) together with one part confectioner's (powdered) sugar (very dry), and the resulting texture was a good approximation of regular white granulated.
Then I substituted some flaxseed meal for one egg (out of two), according to the package directions (mix one Tablespoon flaxseed meal with three Tablespoons water, let sit two min.)
Then I halved the cream of tartar (which is sour).
The cookies came out yummy! They taste hearty, and molassesy, and still a little bit like Snickerdoodles. What should I call them? Luckdoodles? Lizzie says I should call them Lizzienoodles.