Our original doughnut crumb cookies were a first draft. They were tender and cakey. We baked them as a full sheet and punched them out as miniature doughnuts. They were cute. They were not crushworthy. Today we reformatted our cookie dough. We started with our doughnut crumbs. We used our doughnut crumb sugar as the sweetener. We eliminated whole eggs in the dough, looking to make a classic shortbread rather than a cakey styled cookie. The rest of the ingredient list contained butter, flour (not that much) and salt. We combined the ingredients in the food processor and pureed them mixture until it formed We removed the dough and used our hands to squeeze the dough together. When the dough came together we formed it into logs and wrapped it in plastic wrap. We refrigerated the dough overnight. We cut the dough into 1/3 inch thick discs and placed them on a parchment lined sheet pan. We topped the cookies with sprinkles and baked them for 30 minutes at 300°F. We cooled the cookies on the baking pan. We used a cutter to trim the cookies that spread a bit during baking. The resulting cookies were tender, crisp and buttery rich. They tasted of a great cookie, accented by the idea of a doughnut.
These cookies are delicious. They are exciting. And they are a catalyst for more to come. Being able to utilize crumbs, in this case doughnuts, to make a delicious cookies opens our minds to possibilities.
Years Past
January 10, 2007
January 10, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
