Vinegar Cookies...Sort of

I have a problem with following recipes – as in I NEVER do. I always think that I will and then something just happens when I’m cooking and the recipe get’s tweaked and twisted until I can’t really say that I followed the recipe at all. Two days ago I made this peach crisp from 101 Cookbooks. I was actually really excited to tell my husband that I actually followed the recipe for once… well, I followed the recipe but left out the plums and used all peaches, and left out the cinnamon (because I’m allergic to it) and used vanilla instead, oh and I left out the arrowroot because I didn’t have any at the time. He laughed at me because clearly I didn’t follow the recipe at all, but for me that was the closest I’ve come in a long time to following a recipe.

Tonight I set out to make these vinegar cookies and I had every intention of following the recipe. The only substitution I planned on making was using organic unrefined cane sugar instead of white sugar. But, somehow when I got in the kitchen things just started happening and before I knew it I had a completely different cookie from what I had intended. Different, but oh so yummy. I really liked how these turned out so I decided I’d share the recipe I ended up with.

½ cup butter (softened) ½ cup organic unrefined coconut oil ½ cup organic unrefined cane sugar ½ cup white sugar (I didn’t have enough unrefined sugar after all, so I used some white sugar that I still had in the back of the cupboard) ¾ cup whole wheat flour ¾ cup white flour (I didn’t have enough whole wheat to do the whole thing whole wheat) 1 Tablespoon apple cider vinegar ½ teaspoon baking soda 4 Tablespoons yogurt 2 heaping Tablespoons ground flaxseed

Mix everything together. Roll into balls (I use a melon baller to get even cookies – it’s a trick my mother-in-law taught me and it works GREAT) and place on a cookie sheet (greased or lined with wax paper). Bake at about 375 degrees F until they are light golden brown on top.

Obviously, with so much flour and sugar, these aren’t healthy, but I did make myself feel better by adding the flaxseed. Hehe – oh, the little rationalizations that go on in my brain.

Rejoicing in the journey - Bethany Stedman