Crispy, Carob Crinkle Cookies

I’m allergic to chocolate. Yeah, it sucks. But I’m not epi-pen allergic, it just causes upper respiratory problems, sinus headaches, etc. So, I eat some here and there, but I seem to be gradually more allergic to it. So, after a 40 year absence I’m checking out carob again. Carob is made from the seed pod of the carob tree and somewhat good foil for chocolate. As a kid I made a terrific carob cake only to have it spectacularly fail the next time I tried. Today I made some pretty tasty and chocolate craving satisfying cookies. Here’s the recipe:

Crispy, Carob Crinkle Cookies

1 cup + 1 tablespoon all purpose flour
1/3 cup + 1 tablespoon carob powder
2 teaspoons instant espresso powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons butter at room temp
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
sugar for rolling, coarse sanding sugar preferred

Sift the dry ingredients together.

In the bowl of a mixer cream the butter and sugar together until light and fluffy. Add egg and vanilla. Beat to combine.

With the mixer on low, slowly add the dry ingredients. Form the dough into a flat disk, wrap in plastic wrap and refrigerate until cold, about an hour.

Preheat the oven to 350°F. Shape pieces of dough into 1” – 1 1/4” balls. Roll each ball in sugar. (I place them on a parchment lined sheet and freeze at this point so I can take out a few at a time.)

Place balls a couple of inches apart on a parchment or silpat lined baking sheet. Bake 10 – 12 minutes until set. They fall immediately as you take them out of the oven. Cool on baking sheet for five minutes and then transfer to a cooling rack.

Makes about 30 cookies.

Hint: if you forget to take out the butter ahead, cut it into small cubes and put it into the bowl of the mixer. Wait 15-20 minutes and then proceed

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