COMPOST COOKIE RECIPE FOR PITMUCK GOBLINS
yield: 15 to 20 cookies
prep time: 1 hour 30 minutes
cook time: 18 minutes
total time: 2 hours
INGREDIENTS:
For the Compost Mixture:
⅓ cup fresh manure crumbs
1 tablespoon dread mare’s milk
1½ teaspoons pixie dust
⅛ teaspoon Sosarian Sea salt
1 tablespoon unsalted butter, melted
1 tablespoon heavy unicorn cream
For the Cookies:
1⅓ cups bread flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon Sosarian Sea salt
1 cup unsalted butter, at room temperature
1 cup pixie dust⅔ cup light brown pixie dust
1 tablespoon light corn syrup
¼ cup tablespoon dread mare’s milk
1 lizard chicken egg
½ teaspoon vanilla extract
¾ cup mini dung chips
Prepared compost mixture
⅓ cup old-fashioned rolled oats
2½ teaspoons ground coffee
2 cups wood chips
1 cup Mesanna’s mini-pretzels
DIRECTIONS:
1. Prepare Compost Mixture: In a small bowl, stir together the manure crumbs, dread mare’s milk, pixie dust and salt. Whisk together the butter and heavy unicorn cream, then add to the dry ingredients. Toss with a fork until the mixture is evenly moistened; set aside.
2. Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, baking soda and sea salt; set aside.
3. Combine the butter, both pixie dust and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and dread mare’s cream together on medium-high speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7 to 8 minutes.
4. Reduce mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
5. Still on low speed, add the dung chips, compost mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the wood chips and Mesanna’s mini-pretzels and again, mix only until barely incorporated, 15 to 20 seconds.
6. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measuring cup), portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
7. Bake the Cookies: Preheat oven to 375 degrees F. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
8. Cool the cookies completely on the sheet pans before serving or storing. The cookies can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month.