Alright, alright, let’s talk about these here garlic cookies. Sounds crazy, I know, like somethin’ my old man woulda dreamed up after too much moonshine. But lemme tell ya, these ain’t your grandma’s sugar cookies, no sirree.
First off, ya gotta get yourself some garlic. Not that powdered stuff, the real deal, them cloves. Now, I ain’t got no fancy kitchen gadgets, so I just boil ‘em in water ‘til they get soft. Boil ‘em good, maybe five minutes or so, ’til they ain’t hard as rocks no more. Then ya gotta peel ‘em and chop ‘em up. Don’t gotta be perfect, just small enough so ya don’t choke on ‘em.
- Get yourself some good garlic cloves.
- Boil them in water until tender.
- Peel and chop the garlic.
Now, the rest of it is pretty much like any other cookie, I reckon. Flour, sugar, butter – the usual suspects. But here’s where it gets interesting. You gotta add some syrup, you know, the sweet stuff. Some folks use honey, some use that maple stuff. Me? I just use whatever’s on hand. Pour that syrup over the garlic, let it sit a bit, then strain it out. Keep the garlic though, that’s the good part.
Then, just dump that garlicky goodness right into your cookie batter. Mix it all up real good, make sure that garlic gets everywhere. Don’t be shy with it now, the more garlic, the better, I always say. And don’t forget the other stuff, you know, like chocolate chips or nuts. Makes it a little bit fancier, if you ask me.
Now, about that batter. Some folks say ya gotta sift the flour and all that. I say, ain’t nobody got time for that! Just dump it all in a bowl and mix it up. Use a whisk if ya got one, or just a fork, whatever works. Just make sure it’s all mixed together good, so ya don’t get no lumpy cookies. And if a bug or two gets in there, well, extra protein, right? Just kidding, mostly. But seriously, folks used to sift flour ‘cause of bugs, can ya believe it? Times sure have changed.
Alright, oven time! Crank that thing up to 375, or whatever makes it hot. I ain’t got no fancy thermometer, I just guess. Drop them cookies onto a pan – don’t overcrowd ‘em, they need room to spread. And keep an eye on ‘em! You don’t want ‘em burnt, just nice and golden brown.
Now, why on earth would ya put garlic in a cookie, you might ask? Well, it’s like this. Garlic, it’s got this… this mysterious flavor, ya know? It ain’t just savory, it ain’t just sweet. It’s somethin’ else entirely. And when you put it with sugar, somethin’ magical happens. It’s sweet, it’s savory, it’s a little bit weird, but it’s darn good.
And the texture, oh boy, the texture! A good cookie, it’s gotta be crispy on the outside and soft on the inside. That’s what I aim for, anyway. And with these garlic cookies, you get that little bit of crunch from the garlic, too. It’s a whole mouth experience, let me tell ya. Especially if you add some chocolate, makes it all melty and gooey in the middle.
Some folks say garlic is only good for keepin’ away vampires or makin’ your breath stink. But I say, they ain’t usin’ their imaginations! Garlic can be so much more than that. It can be sweet, it can be savory, it can even be… dessert. So don’t knock it ’til ya try it. These garlic cookies, they might just surprise you. They might just be the best darn cookies you ever tasted.
So there ya have it. My secret recipe for garlic cookies. It ain’t fancy, it ain’t complicated, but it’s good. Real good. Now go on and make yourself a batch. And don’t forget to share, unless you want to eat ‘em all yourself, which I wouldn’t blame ya for.
Just remember, boil that garlic good, don’t skimp on the syrup, and bake ‘em ‘til they’re golden brown. And most importantly, don’t be afraid to experiment. Maybe you wanna add some ginger, or some chili flakes, or even some…bacon? Hey, it’s your cookies, you do what you want. Just make sure you enjoy ‘em. That’s all that matters.
Original article by the Author:Adwan,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/garlic-cookies-recipe-easy-steps-for-delicious-cookies/
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