Obviously, some flavours are more suited to say, July than December. I think of the "spice" cookie family (i.e. gingersnaps, speculaas) fitting into the menu once the temperature drops, but they're not what I consider "summer" fare. Fruity versions, though, especially those with a slight acid note like lemons, limes and berries, are perfectly at home on the picnic table or cookout dessert tray. Take these cookies for example. When I found the original recipe in Joanne Fluke’s Lake Eden Cookbook, it looked like the perfect treat for summer camp - packed with mixed berry jam, the fruit lightens up the richness of the butter and ironically cuts the saccharine nature of the sanding sugar topping. I took some licenses with the mixture - cookies are aching for variations, after all - swapping in silken tofu for the eggs, using a canola oil and butter mixture, and tossing in cardamom, oats and oat flour for flavour and texture. The coarse sugar called for was so boring, so I used coloured sanding sugar for a pretty dazzle too.
The resulting cookies are soft, tender and ever so slightly cakey, but travel well and are packed with flavour. Eight dozen cookies is a ton to bake (and eat) all at once, obviously, so unless you have a small army of cookie monsters to feed I would strongly suggest freezing batches of dough (I divided mine into 4 lots). Baked cookies make awesome sandwich "bread" for a smear of peanut butter too, if you need something other than simple, berry goodness!
Merry Berry Cookies
Makes 8 dozen
½ cup melted butter
½ cup canola oil
1 ¼ cups sugar
1 cup berry jam, warmed until runny (I used Xyla Mountain Berry Jam)
5 oz low fat silken tofu
2 ½ cups flour
1 cup oat flour
½ tsp baking soda
½ tsp salt
¼ tsp cardamom
½ cup quick oats (not instant)
⅓ cup purple, pink or red decorating / sanding sugar
- In a food processor, puree the butter, oil, sugar, jam and tofu until smooth.
- Add flours, baking soda, salt, cardamom and oats, pulse in to combine thoroughly.
- Wrap dough in plastic and chill at least 2 hours, preferably overnight.
- Preheat the oven to 350F and line baking sheets with parchment.
- Place decorating sugar in a shallow dish and set aside.
- Form dough into walnut-sized balls, then roll the balls in the sugar. Place on the baking sheet.
- With the bottom of a lightly greased glass, flatten the dough balls slightly.
- Bake, one sheet at a time, for 12 minutes
- Cool 5 minutes on the cookie sheet, and then transfer them to a wire rack to finish cooling.
Total Fat: 2.3 g
Cholesterol: 2.6 mg
Sodium: 10.1 mg
Total Carbs: 8.0 g
Dietary Fiber: 0.2 g
Protein: 0.7 g