Okay, I did say that the cookies will be interesting didn’t I?! You must make this cookie as an addition to your sweet table. It sounds odd, but when you start making it, you will realize it is absolutely delightful. The aromas from the roasted garlic as it is mixing with the sugar and butter just makes you want to dive in there with a spoon – but don’t, save it for the cookie – have some wine instead!

I love roasted garlic and whenever I have the oven on, will – when I think about it, drop some cloves of garlic onto a sheet of tin foil along with some olive oil and salt. Wrap it up tight and roast it with whatever is in the oven at the time. The heat is never higher than 350f. I peel the garlic before it goes in and that cuts down the cooking time considerably – so about 25 minutes is good at 350f. When you are making this cookie, make extra garlic and drop it into a clean jar, cover it with olive oil and place it in the back of the fridge. Use it when you are making pasta sauce or any other type of cooking. Spread it on toast – yummy! Can’t guaranty it will keep vampires away as the garlic is so sweet when oven roasted.

Best part to this cookie, no rolling. Just plop the sticky dough onto a sheet of parchment or saran, spread it into a log shape, wrap it up and refrigerate. I refrigerated mine for about 1 hour. It was firm but pliable. Remove from the fridge at this stage, unwrap and cut into slices about ¼ thick. Again, the roasted garlic smell is intoxicating. The cookies do spread so leave about 1” of space between the slices. If you don’t they will stick together as they spread and bake – will anyone suffer tragically because of it – no! So don’t fret if you have not left enough space, just separate them gently as they cool.

As they bake, the smell continues to waft through the kitchen (adjacent rooms, house). I just know I should light some scented candles before my wife come home. This kind of intoxicating aroma isn’t for her – sadly. Oh well! But this is Christmas Cookie Number 2. Do not skip this one – it will make a wonderful addition to your table. I got 48 cookies, about 2” in diameter.

When you take your first bite – the sugar, the sweet garlic, the cayenne pepper – wait oh yes, reality check. I used a hot cayenne pepper – so good! Use whatever you are comfortable with and only add what you can tolerate, but do not skip out on adding this in. As always – enjoy!

1 cup all-purpose
½ tsp cayenne pepper
¼ tsp baking powder
1 stick plus 2 tbsp Churn 84 (butter), softened
¾ cup sugar
5 cloves roasted garlic

To make the roasted garlic – peel the cloves or use whole pods of garlic with the tops taken off
Drizzle with olive oil and salt, wrap tightly in foil and bake in the oven – the peeled cloves should take about 25 minutes at 350f, the whole pods, about 45 minutes. Either way will yield deliciously sweet roasted garlic for this use and any other uses you can think of
While the garlic is roasting, whisk together flour, baking powder, salt and cayenne in a small bowl and set aside
Line two baking trays with parchment paper and set aside
As the garlic cools, beat the butter and sugar until pale and fluffy, about 3 minutes
In the interim, chop and make into a chunky paste, the roasted garlic
Add the cloves of roasted garlic and beat for another minute or until cloves are incorporated
Reduce speed to low and add flour mixture – mix until it forms dough
Scoop the dough onto a piece of parchment or saran, spread into a log shape
Using the paper/saran as a guide, shape the log, making it round, and about 1” in diameter – refrigerate for about 1 hour
remember I like to make small cookies at this time of the year because I want my guests to try more than just one cookie – these also spread to about 2” when baked but are delightfully thin
In about 45 minutes, preheat oven to 375 degrees.
Remove the log from the refrigerator and cut into 1/8″ to ¼” thick slices
Place slices on the prepared baking sheets about 1” apart – they spread, and bake for 10 – 12 minutes
Mine took 10 minutes at 375f in a convection oven
Cool completely and store in an airtight container, do not mix with any other cookies or they will overwhelm the flavor of the other cookies