Q. Could you possibly find a recipe for apple cookies that have tomato soup as one of the ingredients? I saw this in a women’s magazine umpteen years ago, tried it, loved it, then lost the recipe.
A. We are torn between our desire to help you and our desire to help you see the error of your ways. But really, who in this day of wacky fusion cooking could argue with putting a little tomato soup in a cookie?
Generally these questions are impossible to answer because there are simply so many recipes on the planet. There might be a thousand that are close to what you’re looking for (but not exactly what you remember) or only one (which is worse than looking for a needle in a haystack).
Because yours features such an unusual ingredient, though, we thought we’d give it a try. We hunted in some of our wackiest cookbooks and looked everywhere on the Internet. Nothing. Even the Campbell Soup Company’s site, which has its share of, um, interesting recipes does not have a single cookie recipe.
We thought we hit the jackpot in turning up one cookie recipe that includes tomato soup, then became utterly disconsolate in noticing that it does not include apple. To temper our sorrow, we’re including the wrong recipe in the hope that it is close to the cookie of your recollection. Maybe if you substitute dried apple for the raisins and eat them when you’re really, really hungry, they’ll taste just right!
Fusion Tomato Soup Cookies (We made up the name ourselves. Like it?)
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 cup shortening
1-1/3 cups white sugar
1 cup condensed tomato soup
2-1/2 cups rolled oats
1 cup raisins
1 cup chopped pecans
Preheat oven to 350°F (175°C).
Mix together the flour, baking soda, baking powder, ground cinnamon, and ground cloves. Cream together shortening and sugar. Add in the egg and beat well. Add the tomato soup and blend. Gradually mix in the mixed dry ingredients. Then add the oats, raisins and pecans and mix well.
Roll the dough into walnut-sized balls and place them 1-1/2 inches apart on lightly greased cookie sheets. Flatten the balls slightly. Bake 10 to 12 minutes until lightly colored. Cool on wire racks.