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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A great way to use up leftover cake from leveling cake layers or cake that is starting to dry up. I have successfully made this using day-old muffins. Just add more sugar depending on how sweet your cake/muffin crumbs are to start. These cookies are soft, spicy and open to variation. Add more milk if your dough seems dry Ingredients:
2 eggs |
1 cup milk |
5 -7 cups cake crumbs |
2/3 cup brown sugar |
1/2 cup margarine, melted |
1 teaspoon vanilla |
1 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg or 1/2 teaspoon allspice or 1/2 teaspoon oats |
1/2 cup walnuts, chopped |
Directions:
1. Preheat oven to 350 degrees F. Crush cake into crumbs in a food processor.
2. Beat eggs and milk then add cake crumbs and let stand 15 minutes.
3. Blend in sugar, margarine and vanilla.
4. In a separate bowl sift together flour, soda, baking powder, salt, and spices and add to sugar mixture. Fold in remaining ingredients.
5. Drop by the tablespoonful on greased cookie sheets. Flatten to about 1/3 thick. These cookies do not spread so you can space them close to each other.
6. Bake 10-15 minutes until edges and bottoms are golden. They won't brown much overall. Store airtight.
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