Pancake Cookies

Did you ever have a serious yearning for cookies and need to make them NOW?

That was me today around four o’clock.

I wanted cookies and nothing else would do.  I was sure I had the ingredients for a basic sugar cookie dough so I got started.  I found some nuts and chopped them up finely; dug butter out from behind all the Thanksgiving leftovers and also chopped some maraschino cherries (no idea why, it just seemed like a good idea).  I opened the freezer and saw the blueberries I’d bought on sale and froze so I grabbed a few of those as well.

I creamed together butter and sugar; added the eggs and vanilla and went to get the flour.  There was NO FLOUR!

This never happens.  I ALWAYS have flour.  So I freaked out a little and started hunting.  Nope, no flour.  This was seriously a kitchen disaster.  I couldn’t run out to the store because I just paid some bills and had no money left.  Not even for flour.  And, I had those eggs and butter mixed up already in a bowl on the counter.  *Note to self: Next time make sure you have ALL the ingredients!

I should know better.  I’ve preached mis en place to my kids and grandkids for years.  I was never going to live this one down.  Frantically, I gave the kitchen one more pass through.  I found not flour, but Maseca.  Um, could I make cookies out of corn flour?  My tastebuds rebelled.  I found pancake mix.  Hmmmmm.

There’s flour in pancake mix.  That’s it.  I used pancake mix substituting the two and a half cups of flour for two cups of pancake mix.  I hesitated for a moment wondering if I should omit the baking powder, then at the last minute added it.  It looked like cookie dough.  It tasted like cookie dough, so feeling brave; I added the chopped nuts and cherries.

I didn’t chill it.  I figured rolling out sugar cookies with this batch could go badly.  So I made them drop cookies and carefully dropped them into the pan, topping each in the center with a blueberry.  I popped them into the oven and crossed my fingers.

Soon, the kitchen smelled heavenly and like cookies but I still had my doubts.  Taste would tell.  The cookies stuck a little to the pan and folded over almost like a tuille cookie.  Hmm.  I picked up one of the broken pieces and popped it into my mouth.  YUM!  The cookie tasted like a combination of a Mexican wedding cookie and shortbread.  I adore both so these cookies were absolutely delicious.  I shaped one quickly while it was still warm and sure enough, it cooled in the shape.  They’d work as tuilles.  Cool!  The cherries and blueberries as an accent gave them a light, fruity pop.

All that is left of my experiment is crumbs.  I will be making these again WITH the pancake mix and trying them out as tuilles.

Sometimes, a kitchen disaster can turn into something absolutely delish.

 

Basic Sugar Cookie Dough

1 c. butter, softened
1 c. sugar
2 eggs
1 1/2 tsp. vanilla
2 1/2 c. flour (substitute 2 cups of pancake mix)
1 tsp. baking powder
1/2 tsp. salt
Cream together the butter and sugar.  Add eggs one at a time, then the vanilla.  Add dry ingredients and mix through.
Option: add chopped nuts or cherries into your dough and mix well.
Drop cookies in small portions on a greased cookie sheet and bake for six to eight minutes in a preheated 350 degree oven.
Makes two dozen.
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