So I'm not going to be turbo-blogging this week as I'd like to. But I would be remiss if I didn't share my perfect pareve cookie discovery from a couple weeks ago. Those of you with kosher households where meat and dairy are not served in the same meal can appreciate the weekly dilemma Shabbat presents - you're going to cook a delicious meat dinner, so what dairy-free dessert will give it an appropriate finish and leave Shabbos bellies happy?
Well, obviously, Thanksgiving presents the same problem. We have a gorgeous turkey and brisket, mashed potatoes enriched with schmaltz, not to mention the rest of the smorgasbord, and....uh oh! What's for dessert?
Well, I recently hacked my favorite chocolate cookie recipe to be pareve and let me just tell you I. Am. OBSESSED. with these cookies. There are so many variations, too! Prepare to be amazed at how easy these are and then, once you eat them, how DELICIOUS they are. (Then be prepared to deal with how many you actually ate before you realize it.)
1 cup shortening
1 c white sugar
1/2 c brown sugar
2 tbsp vanilla extract
2 c all-purpose flour
3/4 c cocoa powder
3/4 tsp baking soda
1/2 tsp salt
Cream the shortening, sugar, vanilla, and eggs together until fluffy. Sift together dry ingredients and mix into shortening mixture just until combined.
Form the dough into 1-inch balls and bake at 350 degrees for 10 minutes (they will look underdone but they're not!!!)
and bake at 350 degrees for 10 minutes (they will look underdone but they're not!!!)
Find something around the house you can use to make a circle-sized indentation in the middle. I use a large vanilla extract bottle's top.
Now let them cool. Watch out, because they will get snatched!
Now here's the fun part. Make a pretty thick mixture of confectioner's sugar (about a cup?) and water (about a tbsp?)
Now, here's where the possibilities become endless. You can drop it in there plain and cover it with sprinkles:
Or you can mix it up with coconut (this is my greatest weakness. Ever.):
In the past, I've also mixed it with mint extract to make mint-filled chocolate cookies, and orange extract for an orange flavor. I've been meaning to try raspberry extract as well.
The confectioner's sugar filling takes on food coloring beautifully, so these can be colored to match literally any theme. When you chill these cookies, the filling takes on the consistency and taste of Oreo creme - INCREDIBLE!
Layer these in a food storage container with parchment paper and stick them in the freezer. If you pull them out right before you serve dinner, they will be perfect for dessert.
Happy Thanksgiving, and enjoy!