Sauerkraut Cookies

By BCVH

Moist and cakey devil's food type cookie, similar to a little flat chocolate muffin. You can't taste the kraut. Be sure to chop the kraut finely or they will be stringy.

Ingredients

• 1 stick margarine or butter, softened
• 1 cup brown sugar
• 1 egg
• 1 cup rinsed, well-drained and chopped sauerkraut
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/3 cup Hershey's unsweetened baking cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Details

Servings 16
Adapted from sauerkrautrecipes.com

Preparation

Step 1

Preheat oven to 350°F.

Cream margarine and sugar together; add egg and blend well.

Stir in sauerkraut and vanilla extract.

Sift flour, cocoa, baking powder, baking soda and salt together.

Stir into creamed mixture. The batter will be extremely dry at first. If it doesn't want to mix completely, let it sit in the bowl, covered with a towel, and wait a few minutes for the flour to hydrate before continuing to mix.

Adding extra liquid is not necessary and will alter the texture of the cookie.

Once the dough is uniformly mixed, roll into 16 golf ball-sized balls, flatten slightly, and bake on a greased cookie sheet for 12 minutes. Cool on wire rack.