Categories: Cookies

Ingredients

• 1 cup butter, softened
• 3 cups white sugar
• 4 large eggs, beaten
• 2 tsp vanilla
• 1 cup cocoa powder
• 1 tsp baking soda
• 1 cup buttermilk
• 5 cups flour
• 1 cup chopped (drained/rinsed) sauerkraut
• Mocha Icing (optional)

Directions

1. Prepare sauerkraut by rinsing it off with cold water under faucet and raining it in colander. Make sure to rinse well, this is important.

2. Beat the butter and sugar until mixture is light and fluffy. Add the beaten eggs and mix them in thoroughly.

3. Mix in vanilla extract, cocoa powder, and baking soda. Stir until well incorporated.

4. Add half buttermilk and half of the flour and beat until smooth. Repeat with rest of the buttermilk and flour.

5. Dump sauerkraut on a cutting board and chop it finely or in food processor on pulse (Adam and I did the food processor – he likes buttons!). It is very important to get into very little pieces.

6. ure sauerkraut, packing it down. Pat dry with paper towels (I just let it air dry and it was fine) and add to cookie dough and stir thoroughly. [So you start with 2 cups loose and you end up with 1 cup, packed and chopped. I just did the entire 14.5 oz can and it came out nicely – this was my second attempt and much better!]

7. Drop dough by teaspoonful onto cookie sheets.

8. Bake at 350 for 10-12 minutes [One pan took me 12 minutes. I also did this two at a time, 8 minutes, then switched top and bottom and did another 8 minutes]. Let sit for a minute then put on racks to cool.

9. Ice with Mocha Icing if desired.

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