January 13, 2017
Cobbled Cookies ♥ Sodium Saving, Flavor Raising Recipes with #sponsored Kikkoman
It is often stated that a good percentage of successful dishes were born out of mistakes.
Such is the tale of these cookies.
"I received a free sample of Kikkoman soy sauce mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Kikkoman and am eligible to win prizes associated with this contest. I was not compensated for my time."
While creating what I thought would be an excellent recipe using the main protagonist, Kikkoman soy sauce, I ended up with extra leftovers than needed.
The frugal in me simply refuses to loosen it's grip and I did what any good girl would do if she found herself in the same situation....I made cookies out of the remaining dough.
I had no idea how they would turn out.
I thought they were good but I never rely solely on my tongue. To make sure this was something worth repeating, I put the 6 samples on the table, turned my back to clear the dinner dishes and when I sat down again, the cookies were gone!
That pretty much sealed the deal.
Did you know that by making an equal swap of 1/2 tsp of Kikkoman soy sauce for 1/2 tsp table salt, the sodium content of the recipe is cut by 18000mg or 18g?
Confused? I was until I figured the amount of savings to be 1 tablespoon of table salt. That is huge!
You may think soy sauce a strange ingredient to add to a sweet but it is the sodium that elevates all the other flavors making this a perfect blend, plus this batter could not have been easier to work with.
One bowl, one scoop, one shape.....one winner!
Easy to bake, store and eat. No special equipment needed and the dough can keep for up to a week in the refrigerator, 6 months in the deep freeze.
Simply portion off as much as you need.
One recipe makes 4 dozen, I baked off 2 dozen to start.
I will save the last for when the Nudge is back from a business trip.
A nice treat for him.
These cookies are addictive. Perfect for a tea or coffee break. The inside is sightly soft with a crisp exterior.
In this house we are not big on overly sickly sugary sweets.
This is a perfect combination of ingredients.
I imagine these would not suffer one bit if finely chopped nuts made an appearance and wouldn't be upset if instead of a dusting of powdered sugar, they found themselves with a sprinkle of demerara sugar.
Extremely adaptable and easy enough for the kids to help.
I tried a glaze drizzle, thought about dipping them in chocolate, but in the end I went with powdered sugar. Simple is always the best.
Now I think I will make a cup of coffee and dip a few of my new favorite cookies.
Care to join me?
makes 2 dozen cookies
* 1/4 cup Kikkoman soy sauce
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 2 large eggs
* 2 cups all purpose flour
* 1 1/3 cups sugar
* 1 teaspoon baking powder
* 1 teaspoon cinnamon
* 1/2 teaspoon dried ginger
* 1 cup old fashioned oats
1. Whisk butter, eggs and Kikkoman soy sauce in medium bowl until smooth. (can use an electric beater or stand mixer)
2. In another bowl, combine flour, sugar, baking powder, cinnamon and ginger.
3. Form well in center of flour and add Kikkoman soy sauce mixture.
4. Mix together until smooth and then add the oats. Refrigerate for 30 minutes while you preheat the oven to 350°.
5. Spoon a 1" ball of batter in the palm of your hand and roll like a meatball. Place on a cookie sheet.
Continue to roll enough batter until you reach desired amount of cookies. Refrigerate the remaining batter for up to 1 week or freeze up to 6 months.
6. Roll each ball into a baton about 3" in length and place on parchment or silpat lined sheet pan leaving 1/2" space between.
7. Bake for 20 minutes. Remove, and when cooled, sift with powdered sugar.