Piggerdoodles

(I’m just cutting and pasting this recipe from my old recipe site. Next time I make pig cookies, I’ll take pictures and fancy up this page.)

Piggerdoodles

I make these to feed to the pigs as treats. They’re perfectly good, though, and no reason people can’t eat them, too!

1/2 cup softened butter
1 cup sugar
1/4 tsp each baking soda, cream of tartar
1 lg egg
1/2 tsp vanilla
1 1/2 c. all-purpose flour
cinnamon, sugar for sprinkling on top (optional)

Preheat oven to 375º.

Beat the butter for 30 seconds, until smooth. Add 1 c. sugar, baking soda, and cream of tartar. Beat until combined; scrape the sides of the bowl if you need to. Beat in the egg (note: if I’m making these cookies for the pigs, I’ll just toss the whole egg, shell and all, in the bowl. That’ll keep me from eating the cookies because who likes egg shell in their cookies? That’s right, no one but the pigs!) and vanilla until well blended. Add flour and beat until combined.

Add whatever else floats your boat. I always add raisins, because I don’t like raisins in cookies (or any baked goods), and so adding them to the cookies means I won’t eat them. Sometimes I add chocolate chips. If I had M&Ms laying around (not likely; I’m sure they’d already be laying IN MAH BELLEH), I’d add those. Whatever works for you works for me.

Scoop 1 T. dough onto ungreased cookie sheets (I have a scoop intended for butter that works perfectly). Sprinkle cinnamon on the top – sugar too, if you want.

Bake for 10 – 11 minutes or until edges are browned slightly. Transfer cookies to a wire rack to cool – or if you’re a slacker like me, and don’t want to get the wire rack dirty, just let them cool on the cookie sheet, then put them in an airtight container ’til it’s time to give the pigs a treat.

Piggerdoodles
 
Prep time
Cook time
Total time
 
: dessert, snack
Ingredients
  • ½ cup softened butter
  • 1 cup sugar
  • ¼ tsp each baking soda, cream of tartar
  • 1 lg egg
  • ½ tsp vanilla
  • 1½ c. all-purpose flour
  • cinnamon, sugar for sprinkling on top (optional)
Instructions
  1. Preheat oven to 375º.
  2. Beat the butter for 30 seconds, until smooth. Add 1 c. sugar, baking soda, and cream of tartar. Beat until combined; scrape the sides of the bowl if you need to. Beat in the egg and vanilla until well blended. Add flour and beat until combined.
  3. Add whatever else floats your boat. I always add raisins, because I don’t like raisins in cookies (or any baked goods), and so adding them to the cookies means I won’t eat them. Sometimes I add chocolate chips. If I had M&Ms laying around (not likely; I’m sure they’d already be laying IN MAH BELLEH), I’d add those. Whatever works for you works for me.
  4. Scoop 1 T. dough onto ungreased cookie sheets (I have a scoop intended for butter that works perfectly). Sprinkle cinnamon on the top - sugar too, if you want.
  5. Bake for 10 - 11 minutes or until edges are browned slightly. Transfer cookies to a wire rack to cool - or if you’re a slacker like me, and don’t want to get the wire rack dirty, just let them cool on the cookie sheet, then put them in an airtight container ’til it’s time to give the pigs a treat.

 


Comments

Piggerdoodles — 4 Comments

  1. Since I’m on a cookie experimentation binge, I believe I may make these this weekend. But with buckwheat flour instead of regular flour. I shall report back!

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