Cream of Wheat is a favorite breakfast of mine, especially on cold mornings. I have fond memories of it from childhood. One of my favorite uncles (they’re all my favorite) used to make it before the sun came out and share a big bowl of it with me. It makes me feel comforted and cozy.
I am not the main cook in our home. I am spoiled by Unknown Papi’s excellent cooking and quite frankly I’m lazy. Most of the time I don’t feel like cooking, but the other night I dreamt of Cream of Wheat cookies. I’ve never had Cream of Wheat cookies. I didn’t know if they existed. Turns out they do, so I made some and they are pretty good.
I didn’t actually use Cream of Wheat, I used no-brand-name farina. I found this recipe online and doctored it because I am incapable of following a recipe without changing it. Here’s how I made them…
- 3/4 C butter
- 3/4 C dark brown sugar
- 1 egg
- 1 t vanilla
- 1.5 C flour
- 1 t baking powder
- 1/4 t salt
- 1/2 C farina
- 2 T ground flax
Cream together butter, sugar, vanilla, and egg.
Add the rest.
Roll them into little balls.
350 degrees 15 minutes.
Dip in powdered sugar while still warm.
They ended up tasting kinda sorta like Mexican wedding cookies, which I love. I will totally make them again and add pecans to the mix. I can also see myself making a batch with cinnamon/nutmeg. Plus they look kinda pretty, dontcha think? I think they might make an appearance as holiday gifts this year.