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Stir and Drop Sugar Cookies I

Reviewed: Sep. 17, 2011
I needed a cookie recipe at the last minute (I had about an hour) for my daughter to take to school. Luckily I found this recipe. Not having everything, I modified it, and made a double batch: I beat the oil and eggs to emulsify them. Since I only had olive oil, I used brown sugar (with a little white sugar when the brown ran out). Since I didn't have lemon, and I wanted a stronger flavor to cover the olive oil anyway, I put 1/4 teaspoon of almond extract in with the vanilla. A couple shakes of cloves and nutmeg, and about 3/4 teaspoon of cinnamon, went in with the flour. I used whole wheat pastry flour, since that's what I use for everything. I used a teaspoon to apportion the cookies until I realized the time and then made them closer to a tablespoon. They were removed when the edges were brown, and I got 9-11 dozen, guessing. I used parchment paper, let them cool on the paper off the pan for a minute, then dumped them into the box to take to school. They were flattened slightly with a shot glass bottom dipped in white sugar, which was a little too small - they came out a little puffy and craggy with little sparkles of sugar on them. Cute and yummy, but not your typical flat decorating sugar cookie. Either way, my daughter reports that everyone loved them, and the ones I tested were great, the almond flavor came through clearly, with just a hint of the warm from the spices, and they were sweet without being too sweet, so this is definitely a keeper.
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