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
- Preheat oven to 350 F (175 C).
- Stir together the flour, oats, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
- In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
- Beat in the egg, then stir in the carrots and molasses.
- Gradually stir the dry ingredients into the molasses mixture.
- In a small dish, mix 3 tbsp sugar with ground cardamom and salt.
- 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.
- Place the balls 2 inches apart onto an ungreased cookie sheet, and smash flat.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.