December 16, 2010
What to do with my other portion of parsnip mash, that's what I asked myself yesterday. Since those pumpkin cookies last week worked out so well, I figured I might be able to make parsnip cookies as well.
I had one for breakfast this morning and it was really good!
It's a whole different way of using parsnips but it works.
Today I really needed to have something nice to eat after work; we had drinks and snacks to end 2010 and for a good start in 2011. Of course I couldn't take any of the snacks so I got home hungry, but a little too late to -in my opinion- make dinner. I also had to cycle all the way through the snow so I was pretty wet and looked like Frosty's sister.
Having tea and a cookie made me feel so much better!
Parsnip cookies (makes 10 cookies)
- 1 batch parsnip apple mash (for recipe, see previous post)
- 1 cup almond flour
- 1/2 tsp baking powder
- 1 tsp gingerbread spice
- 2 eggs
1. Preheat oven to 175 degrees Celsius.
2. Put parsnip mash in a bowl, stir in eggs.
3. Add other ingredients and stir until well-combined.
4. Drop heaping tablespoons of batter on a cookie tray, lined with parchment paper.
5. Bake cookies on middle rack for about 40 minutes, until golden brown.
6. Let cool for a while and serve.