I baked about 400 Asparagus Cookies to give out during our Grand Re-Opening weekend, which coincided with the National Asparagus Festival (also in Hart, Michigan). In developing the recipe, I tried six versions. My findings included: 1) How much asparagus is too much; 2) How to grate asparagus with (a)poor results, (b) good results but using a tedious process, and (c) good, and efficient, results; 3) Which gave better results: Butter or margarine, and white sugar or brown sugar; and 4) That a bit of oatmeal can make a good recipe better.
It was fun to hand out the cookies; kids were generally eager to try them (“Cookies? Yum!”), while I usually had to talk adults into tasting them (“I promise, they are better than they sound!”). It was a rousing success; I saw only one-half of one cookie in the trash can at the end of the day!
Here is the winner, in case you get a hankering to try it yourself.
Best of the Bunch Rennhack Orchards Market Asparagus Cookies
Ingredients: 1/2 cup butter (softened), 1/2 cup (white) sugar, 1 egg (beaten), 1/2 cup grated asparagus (Rinse fresh asparagus & cut off any tough ends. Hold the stalk of the asparagus at a 45 degree angle on an old-fashioned flat grater. Grate, turning the stalk; it will look like a pencil getting sharpened. [I saved the top ends with tips to serve in another recipe.] Spoon grated asparagus into measuring cup; you don’t need to pack it down.), 1 1/2 teaspoons vanilla, 1 cup unbleached flour, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon salt, 1/2 cup quick oats.
Instructions: In mixing bowl, cream butter & sugar. Add egg, grated asparagus, & vanilla, mixing well. Mix flour, baking soda, cinnamon, ginger & salt together; add to mixing bowl & mix well. Stir in oats. Drop by teaspoons on parchment paper-lined cookie sheet. Bake at 375 degrees F. for 12-15 minutes, until edges are light brown. (FYI: If you bake until the whole cookie is light brown & crispy, the asparagus is virtually undetectable. If you leave the middles softer, you will see the green flecks nicely.) Cool on rack; store in airtight container. Makes 3 dozen.
Best of the Bunch Asparagus Cookies
By June 18, 2013Published:
- Yield: 3 dozen cookies (36 Servings)
- Prep: 20 mins
- Cook: 12-15 mins
- Ready In: 37 mins
Drop cookies using fresh asparagus
- 1/2 cup butter softened
- 1/2 cup sugar white
- 1 egg beaten
- 1/2 cup fresh asparagus grated
- 1 1/2 teaspoons vanilla
- 1 cup flour unbleached
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger ground
- 1/4 teaspoon salt
- 1/2 cup quick oats
- Rinse fresh asparagus & cut off any tough ends. Grate stalk at a 45 degree angle, turning, so it looks like a pencil being sharpened. Leave tips to use in another recipe. Spoon grated asparagus into measuring cup without packing it down. Set aside.
- In mixing bowl, cream butter & sugar thoroughly.
- Add egg, grated asparagus, and vanilla, mixing well.
- Smush out any lumps in the baking soda. Mix flour, baking soda, cinnamon, ginger, & salt together. Add to mixing bowl; mix well.
- Stir in oats, mixing well.
- Drop by teaspoons on parchment paper-lined cookie sheet. Bake at 375 degrees F. 12-15 minutes, until edges are light brown & crispy.