Yes, you read that right. Catsup Cookies.
Before you shut down and get too weirded out – just think about it a minute.
What is catsup anyway? Catsup = tomatoes and sugar. And, how often do you combine tomatoes and sugar – have you ever had a salad with tomatoes and dressing? Or a salad with tomatoes and dates, and even seeds (sesame seeds)? Have you ever eaten Indian or Middle Eastern cuisine – which are both HEAVY on the dates, tomatoes, and sesame.
I rest my case.
These cookies will blow your mind.
Tangy, tart, savory, sweet, salty – all the good things – in a gluten-free cookie!
Gluten-Free Cinnamon Date Sesame Catsup Cookies.
Gluten-Free Cinnamon Date Sesame Catsup Cookies
16 Tbs. butter, room temperature
3 eggs
1 tsp. baking soda
1 tsp. baking powder
1 cup sugar
1/2 cup brown sugar
1/2 cup catsup
1 tsp. cinnamon
1/2 tsp. sea salt
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground allspice
4 cups Pamela’s Gluten Free Artisan Flour
1 1/2 cup chopped dates
1 cup white sesame seeds
Preheat the oven to 355 degrees.
Beat together the butter and eggs until light and creamy.
Add the eggs and beat again for a minute or so.
Add the soda, powders, sugars, and catsup and beat until creamy, once again.
Mix in the flour, in batches, and all the spices.
Fold in the dates and sesame seeds.
Chill the dough for 30 minutes.
Line baking sheets with parchment paper and spoon 1” balls on to the sheets. Bake the cookies for about 20 minutes, keeping an eye on them in the oven so they don’t burn. Remove from the oven and allow to cool for 10 – 15 minutes before transferring to a cookie plate!
And, if you really want to go to town on the savory, tangy note, form the dough into larger “biscuits,” add a touch of garlic powder, and sprinkle with shaved parmesan for an amazing treat.
