Meyrick Cookies

This cookie was eaten on the podcast in episode 032 – Link

Jenne Bergstrom – In honor of the recent episode about dreams, here is a cookie recipe that came to me in a dream.  The name “Meyrick” was part of the dream as well, and as far as I know is not a word or name I’m familiar with in any way, so I have no idea where it came from.  In the dream, the cookies were made with “vegetable scraps” but I used grated carrots instead.  I based the recipe on this one, but added the carrots, oats, and cardamom, and changed the method a bit.


  • 2 ¼ cups all-purpose flour
  • ½ cup rolled oats
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¾ cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • Two small carrots, grated
  • ¼ cup molasses
  • 3 tablespoons white sugar
  • ½ tsp ground cardamom
  • ¼ tsp kosher salt


  1. Preheat oven to 350 F (175 C).
  2. Stir together the flour, oats, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
  3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  4. Beat in the egg, then stir in the carrots and molasses.
  5. Gradually stir the dry ingredients into the molasses mixture.
  6. In a small dish, mix 3 tbsp sugar with ground cardamom and salt.
  7. Shape dough into walnut sized balls, [at this point to be authentic to the dream you should dip the balls in very dark beer, but I tried it and it didn’t really make any difference to the flavor] and roll them in the cardamom sugar.
  8. Place the balls 2 inches apart onto an ungreased cookie sheet, and smash flat.
  9. Bake for 8 to 10 minutes in the preheated oven.
  10. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.