Project Description

Makes about 1 ½ dozen cookies

Recipe Ingredients:

  • ¼ cup butter

  • ½ cup granulated sugar

  • ½ cup cooked white beans

  • 1 Tablespoon molasses

  • ¼ cup flour

  • 2 teaspoons ground ginger

  • 1-teaspoon ground cinnamon

  • ¼ teaspoon baking soda

  • Pinch of salt

  • 1 large egg white, lightly beaten

Instructions

Melt the butter in a medium saucepan (you’ll be putting everything into it soon enough) and let cool briefly. Pour the butter into the bowl of a food processor; add the sugar and beans and process until very smooth, scraping down the bowl once or twice. Pour the contents back into the unwashed saucepan and cook over medium heat until the mixture boils. You’ll want to stay attentive and stir constantly. The mixture will start to thicken and darken slightly, and in about 5 to 6 minutes from the time it’s boiled it will be sticky and reduced in volume, and almost gelatinous in texture. Remove the pan from the heat, stir in the molasses and allow to cool until just warm, about 20 minutes (quicker in the refrigerator, but watch the glass shelves!).

Note: Don’t panic if the mixture hardens. Use a fork to break the mixture up before the next step.

Preheat the oven to 325 degrees and set racks in the upper and lower thirds. In a small bowl, stir together the flour, ginger, cinnamon, baking soda and salt. Once the sugar and bean mixture has cooled, add the egg white to the pot and stir until smooth. Add the flour mixture to the pot and stir until just combined; the consistency will be more like cake batter than cookie dough.

Drop by teaspoonfuls onto 2 baking sheets that have been sprayed with non-stick cooking spray, allowing 2 inches between cookies. Bake for 10 to 12 minutes, until lightly browned at the edges and just set in the middle. Let cool on the sheet for a couple of minutes, and then transfer to a wire rack to finish cooling.