Red and Black Log Cabin

 

I had more than a few people ask about the recipe for sauerkraut cookies I mentioned last Wednesday. Yes, the recipe really does call for pickled cabbage. No, the finished cookies taste nothing like pickled cabbage. My grandkids won’t touch these with a ten-foot pole. Not because of allergies or because they don’t like sauerkraut. It’s because they’re all afraid to try nuts.

 

Sauerkraut Cookies

 

2/3 cup butter

2 eggs

1 1/2 cups sugar

1 teaspoon vanilla

2 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup water

1/2 cup Dutch-processed cocoa

1 1/2 cups cashews or pecans, chopped

12 ounces chocolate chips

1 cup sauerkraut, rinsed and well drained

 

Cream together butter and sugar; beat in eggs and vanilla. Add all dry ingredients and water. Mix well. Add nuts, chocolate chips and kraut. Mix and drop by heaping teaspoonfuls onto parchment or silicone-covered cookie sheets. Bake about 12 minutes at 350F.