I had to make cookies for a combined meeting of a book club and Eat Local group. I thought I would honor the Eat Local folks by making parsnip cookies using parsnips from my garden.
There are only about three parsnip cookie recipes on the internet. This is the one I chose
Problem: the recipe doesn't contain any baking soda or baking powder. I had already started mixing ingredients when I decided the recipe must be wrong.
I added 1 tsp of baking powder and 1/4 tsp baking soda because it seemed like a good idea.
I also added about 1/2 cup of oatmeal and 3/4 cup of raisins.
6 minutes at 350 deg was not long enough. I baked for 10 minutes.
I had two requests for the recipe. People thought the shredded parsnip was coconut but if you pay attention, there is a parsnip flavor. I used 1 tsp of "fresh" ginger from a jar, the kind that's pretty much a puree but the flavor didn't overwhelm the other ingredients.
I used a scoop for the cookies and they didn't spread at all. While the cookies had a nice cake-like texture, I think I would prefer them to spread and be more chewy. How do I accomplish that? Add another egg? More butter? A little liquid?