This week is my spring break. [Insert snort here because this.]
In spite of the snow during spring break and in spite of the fact that I am still working during spring break, I will probably be posting more this week than normal. I’m loving the sunlight past 8 pm and well…the sunlight in general, and I’ve just got more things to say when I am in a better (i.e. less-stressed out) state of mind.
Plus, I testing out a trial of a new blogging application, so I need to play with the features and you guys get to be my guinea pigs.
That’s you guys. You’re cute.
I can tell you more about it later, if you care, but I suspect that most of you would either skip over whatever I type about it or hear wah-wah-wah over whatever I say. Which is kind of par for the course, and I’m quite used to it after teaching in college for 2 years.
WHOA. What?!?! That’s bonkers!! I have been a professor for TWO YEARS?!?!
Wha’ happened? <– ten points to whoever can name that movie….here’s a hint:
Well, I have certainly gotten off topic, haven’t I? Or, more to the point, I never really got ON topic, did I?
The topic is cookies. Sassy cookies. Sassafras cookies.
First things first, because I can read your confusion already. What the hell is sassafras, right?
Sassfras is a tree, native to eastern North America. It was used as the main ingredient in traditional root beer until the 1960s, when the FDA banned it. Now, before you go getting all worried that I am trying to feed you some banned substances here (and let’s not even touch on our opinions about the FDA in general), don’t worry.
The problem was that the compound safarole was the rabble-rousing troublemaker, and since a new FDA ruling in 1995, supplements and extracts that don’t contain safarole are permissible.
So, no banned substances here, kids.
Look at that old-timey post-processed color on the photo. How fitting, huh?
Y’all know I love my weird extract flavors. (I also have a small bottle of horehound, which I have yet to use and fully admit to purchasing based only on its name.) I got this bottle a while ago, and I think I made ice cream out of it, but I’m too lazy to click over to my own blog to check.
Sure, I could to easily import ALL my old posts into this new application, but I’m waiting until I take the $40 plunge before committing to it. So until then, you’ll have to look for yourself. Or not.
Except that you should, because wouldn’t a scoop of sassafras ice cream be great with a couple sassafras cookies? Or, better yet….OOOOHHH!!….A scoop of sassafras ice cream, in a real traditional root beer float, with these cookies crumbled on top!?
That’s such a great idea, I have to give myself props for that.
What? It’s a brain tonic, too?!?! That makes these cookies, and the above cookie-crumbled sassafras ice cream float, basically a health drink.
Who needs protein powders?
Sassafras Coconut Cookies
- 4 T coconut oil, slightly melted
- 2 large eggs
- 1 cup sugar (or equivalent sugar substitute – I use the erythritol* here and it works really well)
- 4-5 drops sassafras extract (you could sub root beer extract for a less authentic flavor, but it isn’t quite the same)
- 1/2 cup oat flour (regular AP flour would probably work)
- 1/4 cup coconut flour**
- 1/2 tsp baking soda
- 1/4 tsp salt
Preheat oven to 350. Mix the oil, eggs, and sugars. Add the extract. Mix the flours and salt and baking soda separately and add to the wet ingredients. Bake for 8 minutes.
*Note 1: I have found, after baking with erythritol for many years, that it is a near perfect substitute for sugar in terms of flavor and texture and baking properties. However, it does have a tendency to dry cookies out and it bakes the cookies out of the oven much more than regular sugar. So always take cookies out of the oven when they are still nearly raw looking. Trust me, they will firm up and be delicious.
**Note 2: If you don’t have coconut flour, you should add 1/3 cup oat flour and decrease from 2 to 1 egg.
You don’t have to serve these on a vintage china teacup plate, but it kind of fits with the old-timey-ness of these cookies, so if you have one, why not bust it out?
Of course, if you are like me, you’ll just be eating these while standing at the cupboard trying to figure out what to have for dinner.
Have you heard of sassafras? Have you had traditional root beer made with it? I also read that it is used often in beer brewing, so maybe these cookies would also feel right at home on a napkin next to a red Solo cup and a keg? Nah – they’re far too classy for that.
Like me. I’ve never even seen a keg. And I’ve definitely never done a kegstand. Nope.