#52 edible cookie dough

With the Winter break, came the Winter flu.  My husband has been in bed for three days now, and suffering from a severe case of the oh-so-terrible Influenza.  As I sit and wait for the disease to catch up with the rest of the family – inevitable in an enclosed, heated apartment in East Germany – I careful monitor my girls’ and my own flu-like symptoms and hope for the best.  With all those horrible symptoms, my husband’s appetite has been close to null, which has meant a couple of days of weird eating schedules for all of us.  My daughter however, has seen it as an opportunity to have fun with some snacks!

I was personally in the mood for warm oven-fresh cookies.  But my daughter wanted to indulge in her newly discovered edible cookie dough recipe.  Egg-less cookie dough is safe to eat, and some might say it’s a perfect substitute for ice cream in the Winter time.  I must confess though, while making it I questioned the health benefits of this savory snack.  But since it IS Winter break, and my daughter was begging for the snack, I decided to go for it.  My doubts were only confirmed when I tried it, one to two little rolled balls was more than enough to kick the craving to the curb.

For the Dough

  • 2 cups of flour
  • 1 cup of brown sugar
  • 1 cup of butter, softened
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla
  • 1 teaspoon of salt

In a large skillet on medium-high heat, add the two cups of flour and cook for about 5 minutes.  In a large bowl, mix the flour, sugar, butter, vanilla, milk, and salt until combined evenly.  Refrigerate the mix for about 10 minutes and then add whatever ingredient you wish: chocolate chips, sprinkles, peanut butter, etc.!  Roll into tiny balls, or serve as scooped ice cream.  Refrigerate for another 20 minutes and then enjoy!  But not too much, this is really a tiny little bomb of sweetness!

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