Salted Pumpkin Chocolate Chip Cookies
A cookie recipe that has been a favorite since I was a little kid. Finally on the blog!
You may have grown up eating a certain fish-shaped delicacy that comes in a carton.
I did too. And ever since I saw a copycat tutorial online, I had to try making them (notice the lack of neon orange. Yay food coloring!)
These cheese crackers have a very similar taste to Goldfish but not the same texture. But they are delicious. I made them to surprise Dave at the airport when he came home from a work trip.
Kind of makes me nostalgic for other ridiculous foods of childhood (because I TOTALLY stopped eating Goldfish as an adult. Yep. Uh huh). Dunkaroos, anyone? Fruit by the Foot, Fruit Roll Ups… I swear my mother fed me real food too. But it’s fun to think about!
Holy crap, I cannot believe tomorrow is already Thursday. It has been such a crazy week. I have a million emails to write. I also have 12+ more miles to run to reach my goal for the week. It is also extremely important that I watch more Battlestar Galactica and finish reading The Girl with the Dragon Tattoo. We’ll see what wins out. It’s much too early to tell.
For the “goldfish,” I used a recipe from Smitten Kitchen – one of the best and most consistent blogs out there. The best thing about this recipe is that you make it in a food processor!
Here’s what you need:
6 ounces sharp cheddar
4 tablespoons butter
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/8 teaspoon onion powder
1/4 teaspoon kosher salt
It couldn’t be simpler. Preheat the oven to 350.
Then, combine all ingredients in your food processor. Just let it go on medium speed for a while. The materials will go from totally separate, to dry crumbs, to bigger crumbs, and finally to one large ball of dough, thanks to the fats in the cheese and the butter. It may take a bit longer than you’re used to keeping things in the food processor, but patience is key!
Wrap the dough in plastic wrap and chill for 20-30 minutes to get it nice and firm – this will make it much easier to work with! DO NOT SKIP – I know it’s tempting!
Then, with additional flour on your workspace and your rolling pin, roll out the dough to 1/8 inch thick and use a small (2-inch max) cookie cutter to cut as many shapes as you can. Try and cut everything in as few rounds of rolling and cutting as you can.
Place on baking sheets (no need to leave space – these do not spread) and bake for 10-12 minutes.