They work! Downloaded his "Ratios" from amazon.com this afternoon to my Kindle. I generally prefer hard copy "hold in my hands" cookbooks, but I figured this one probably doesn't have a bunch of pictures. Well, actually I paged through the browse copy on the web, and it doesn't. So why not? Don't have to wait for shipping.
I've had a yen for cookies lately, but couldn't figure out what kind? So I came upon Ruhlman's Ratio for cookies: 1 part sugar, 2 parts fat, 3 parts flour. Pretty straight forward. But I have one problem with baking cookies: What I bake, I eat! So I can't bake too much. But why not give it a go? I also have some coconut palm sugar that, according to what I've read, is a long and slow digested sugar, unlike any other natural sugars, and is therefore (they say) not as fattening. Well, we'll see. But if it tastes good, who am I to argue? So here's my cookie recipe. I'll call it:
Caroline's Orange Tea Cookies
1/3 C coconut palm sugar
2/3 C butter
1 C flour
2 Tbsp (or so) Egg Beaters (I thought a whole egg would be too much)
scant tsp Baking Soda
Generous pinch of salt
tsp vanilla, or to taste
grated zest of 1/2 orange (I used a Valencia)
Cream it all together until its smooth, then drop by teaspoonfuls onto a cookie sheet and bake in a 400F oven for about 10 minutes. Remove to cookie rack and cool. Makes about 20 to 24 cookies.
And I did do something unconventional. My butter wasn't soft so how to measure? I filled a 2 cup measuring cup with 1 cup of water, then added chunks of butter until the level came up to 1 and 2/3 cups. Removed the butter, cut into chunks, tossed it with the flour and sugar and put the whole mess in the microwave and nuked it for about a minute. The butter melted, and it made it a LOT easier to cream everything together, but the mixture did tend to sweat butter when left standing. But despite that, the cookies are delicious...!!! And the coconut palm sugar delivers a nice crunch.
Gold star for Michael Ruhlman and his Ratios....!
EDIT: This turns out a nice nutty brown colored cookie, not the creamy white you would get using cane sugar. Just thought you should know.