cookies? Yes! Garlic cookies!
These cookies have that special “Gilroy touch” (Gilroy,
is the garlic capitol of the
world). They're a delicious brown sugar cookie
with just the right hint of garlic. Why travel
all the way to Gilroy for garlic cookies when
you can let Gilroy come to you?
I had found a recipe for garlic cookies on the
Internet and just HAD to try it. It turned out
“yuck!”. Did this dampen my determination to
make a this recipe work? No way!
Here is the trick to making garlic cookies:
first cream the garlic and butter or margarine
together in a food processor. This disperses the
garlic juice and breaks up the fiber in the
garlic cloves. It's a good idea to express the
garlic pulp with a garlic press when combining
the garlic and butter, then let the food
processor make an homogenous mixture.
4 oz butter or margarine. The butter should be
at room temperature (not melted) and fairly
liquid in consistency.
4 cloves garlic, or one clove per ounce of
butter. Express the garlic pulp with a garlic
press, then thoroughly mix garlic and butter
together in a food processor.
Combine in a mixing bowl:
The garlic butter you made in the above step
1 ½ C flour
½ C brown sugar, packed
½ tsp vanilla extract
½ tsp each salt, baking soda, cream of tartar
1 TB honey
Chopped pecans, walnuts or almonds to taste
Optional: chocolate or butterscotch chips
Drop cookie dough onto a baking sheet; bake 15 -
20 minutes at 350° F.