For those of you who have read this blog for awhile probably remember my crazy bean month a few months back. I pretty much added pureed beans in everything. Well..I am still experimenting and having some successes as well as some failures. Tonight we had another success. We had some neighborhood kids over and so we decided to make some cookies. I don’t know what it is about this summer, but I have been in the mood to bake (more than usual). I was hoping the hot weather would make me stop baking, but it hasn’t been the case. I guess my inner guilt makes me keep playing around with beans making me feel a little better about our consumption of treats.
I was surprised that these cookies, although they had half the fat, were still very buttery tasting and moist. As long as you don’t over bake the cookies, they will be nice and soft, and perfect with a glass of cold milk. Here is the recipe:
- 1 stick butter
- 1/2 c. white bean puree (cooked white beans that have been pureed until smooth)
- 1 1/2 c. white sugar
- 3/4 t. baking soda
- 1 t. vanilla
- 2 eggs
- 3-3 1/2 c. flour
- 1 t. cream of tartar
- 3 T. white sugar
- 2 T. cinnamon
- Drain the beans and puree them with a little water until they are smooth.
- Cream the butter, beans and sugar together until smooth. Add the vanilla, eggs, and the rest of the ingredients. Roll the dough into balls about the size of a ping pong ball. Roll the dough balls into the cinnamon and sugar mixture. Bake at 325 for 10 minutes (don't over bake).
Blake is such a riot. He knows the drill..mom goes out on the porch to take a picture of food and he moves in for the kill. I have to take the pictures quickly or his chubby little hand grabs the food before I can even snap the picture. Today I thought I might as well let him enjoy his little bean-filled treat 😉