Thursday, January 2, 2014

Buttered Popcorn Cookies




Happy New Year people!

This is going to be a HUGE year for me. And I'm so looking forward to it. For starters I'm going back home soon (for a bit). Secondly, two of my closest friends are getting married (which is so awesoommmeeee) and thirdly, I'm going to meet everyone in the month am back home. So yay!

I wanted to start the year with a recipe that could evoke some reaction. A bang maybe? I got some pop instead.

Popcorn cookies. Who'd have thunk? Why, Smitten Kitchen only. This recipe caught my attention last year when the book arrived at home. I was a. lazy, b. could never find the popcorn I wanted to use and c. wasn't able to find candidates to try 'em all out.



Yesterday, I figured all three out. I used Orvillebach's butter popcorn for this recipe and had enough people to try this out on.

So what are these cookies like? Buttery for sure, and they taste and smell like a cross between Caramel popcorn and Shewsbury cookies. Have I sold you on them as yet?

No? Ok, I'll go on. These cookies also have different textures to look forward to. Because some of the popcorn is billowy soft and chewy, while some have a lovely crisp edge to them. The butter-brown sugar cookie dough mix balances out a nice caramely flavours that exude from the oven as soon you put them in.

The husband didn't care for these cookies, but I knew my tasters and testers were lying in wait for me. So I filled a cookie tin with warm cookies and plodded on. I met with the peeps, and the entire tin was wiped out within minutes, with many reaching out for seconds.

They were a winner. Like, totally, a winner. They smelt heavenly, had an element of surprise in them and tasted so delicious. Perfect way to usher in the New Year. :)



Buttered Popcorn Cookies

Makes 20 to 24
Adapted from The Smitten Kitchen Cookbook by Deb Perelman. Available in India, US and UK


Ingredients
 One large bag of microwavable Popcorn. Butter-flavoured. (Should yield 4 to 4 1/2 cups)
1/2 cup butter, softened
1/2 cup light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 and 1/4 cups of all purpose flour
1/2 teaspoon baking soda
Method:
1. To make the popcorn: Pop the popcorn according to the instructions at the back. Then transfer to a bowl. Pick out the unpopped kernels. You should have about 4 to 4½ cups of popcorn.
2. To make the dough: Preheat your oven to 180 degree centigrade. In a large bowl, cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth.
3. In another bowl, whisk the flour and baking soda together. Stir the combined dry ingredients into the butter sugar mixture.
4. Fold in the cooled popcorn so that it is evenly distributed through the batter, even though it doesn’t seem like it’ll work. It is no big deal if the popcorn breaks up a bit when folding. (I used my hands.)

5. Scoop a large tablespoon-size mound onto a parchment-lined baking sheet, leaving about 2 inches of space between cookies, because they’ll puff up. 
6. Bake for about 10 to 12 minutes, until the edges are light brown. Let them sit on the pan for a few minutes to firm up before transferring them to a rack to cool.


1 comment:

  1. Yowza! My sweet tooth is positively aching for this treat! Genius, my friend!
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