Note: I baked these cookies for my dad
Ingredients:
2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter (12 tablespoons), softened to room temperature
1 1/2 cups sugar
1/2 cup egg whites
2 teaspoons vanilla extract
Handful of dried pomegranate and cranberries
Makes: 15-20 large cookies
Steps:
1. Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
2. Sift together the flour, salt, and baking soda, set aside.
3. Using a mixer; cream together the butter, and sugar until thoroughly blended.
4. Add in the egg whites and vanilla, and mix until well blended and smooth
5. Slowly blend in the flour mixture and mix until just combined. Do not overbeat.
6. Add the dried pomegranate and cranberries
7. Drop by rounded 2 Tablespoons onto the prepared cookie sheet, about 2 inches apart. Repeat until all dough is used.
8. Bake for 20-25 minutes. Insert toothpick to check whether the center comes out clean
9. Remove from oven, and let cool on baking sheet for 1 minute. Transfer to a wire rack, and let cool completely.
What I did differently:
a. I added only 4 tablespoons of butter, not only because I was out of it, but also to reduce the fat
b. I used a hand whisk to blend everything, which is perhaps not as efficient as using a blender
c. The original recipe uses eggs, while I used egg whites
Results
The cookies were crunchy at the edges, and soft in the center. The texture would have been better had I used more butter and eggs, but it was quite tasty. Well, my picky husband liked it!!!!
Daddy-O: 8/10
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