Heinz’s 58th Variety – Holy Tomato it's a Cookie!!!!!

I'm making ketchup cookies. I'm making ketchup cookies?????

Are you serious???

Yes I am, or rather yes we are.

My friend Rae and I were out to dinner recently and she said that she got a recipe for ketchup cookies from her friend Denise Corwin, who lives in Long Island. Rae said that Denise is a great cook and loves to bake as well.

I have to admit, it piqued my curiosity. Somehow, ketchup and cookies in the same sentence, let alone the same cookie seemed a little strange…

However, one afternoon, the two of us happened to be bored and thought we would make them, just for the heck of it. I have to tell you that it smelled so cooked in my kitchen I couldn’t believe it. The cookie looks like a molasses based cookie, and smells a little bit like that too. We baked them for 11 minutes and they were just a little chewy inside and crisp on the outside, perfect!!!!

Of course, this was the recipe as I got it, I might be tempted to add a few mini chocolate chips the next time. They can also be frosted, but they were delicious just as is.

Here is the recipe:

Ketchup Cookies

½ cup butter (1 stick) at room temperature
¾ cup firmly packed brown sugar
1 egg
½ teaspoon vanilla
2 tablespoons ketchup
1½ cups all purpose flour
¼ teaspoons baking soda
¾ cups raisins

Beat the sugar and butter together. Add the egg, vanilla, and ketchup to the butter mixture. Mix the flour and the baking together and then add slowly to the mixture and beat well.
Grease two cookie sheets. Preheat the oven to 375º F. Drop by rounded teaspoonfuls, 2-inches apart. Bake 10-12 minutes, until golden brown.

Let sit a few minutes, and transfer to a wire rack with a pancake turner or spatula. Cool on a rack.

Powdered Sugar Frosting: (Optional) We didn’t use it

1-cup confectioners sugar
3-4 teaspoons milk

Mix together to make a thin icing. Ice once the cookies are cool.

This is what you will need for the recipe:

Preheat the oven to 375 degrees F.



Firmly pack the dark brown sugar in


your measuring cup (I always use
brownulated, but for this recipe use the
dark brown and really
pack it down)


Place the sugar in a mixing bowl (I used by KitchenAid
but use whatever type mixer you have)


Have your butter at room temperature
and add it to the brown sugar


Cream the butter and sugar together
at medium speed until well blended



add the egg



the vanilla


and the ketchup


and mix the ingredients together again


until well blended

Mix the flour (we misread the original
recipe which called for 1 1/3 cups
of flour and used 1 1/2 cups
of flour, but the cookies were
perfect so we left it at 1 1/2 cups)


and the baking soda
together


Slowly add the flour to the mixing bowl


Blend well,



the dough will be a little soft


add the raisins



Fold in with a
wooden spoon


to blend


Butter or spray your cookie sheets with PAM


Drop the cookie mix by teaspoonful


(we used 2 spoons, one to measure
one to scrape off the batter)


Place them 2-inches apart


Place in the oven and


bake for 10-12 minutes
(reverse the trays after 5 minutes
turning them from front to back)
until golden brown
(we baked them 11 minutes and they
were perfect, crisp on the outside,
chewy on the inside)



Have your racks ready


Let cool for a few minutes


and them remove to a cooling rack
using a small spatula


Let cool for several minutes


Place on a serving tray


Serve and enjoy!!!!

You can frost these, but we thought they were perfect
as they were. The recipe is at the top for the frosting.