Recipe by Lennie
These are NOT to eat! Rather, these sea salt cookies are for a relaxing BATH! Found this in a magazine and wanted to share ... I love recipes for bath products and hope others do too.
Top Review by Charishma_Ramchandani
Auntie Lennie, you have just gifted my mom the most perfect gift for her ankles! And, she is thrilled! This is a VERY INTERESTING recipe and I want as many people to try this as possible!! This is just soooooo good! It's hard to get people from stopping their hands as they go to eat these. Few find it "not too funny". LOL. These cookies really look like little vanilla cakes. I made mine in my muffin cups and in a flat baking tray! My muffin cups are heart-shaped and these cookies looked very cute in 'em. I'd like to just point out that one must be careful in step number 5 because if you over-mix the dough, then, it no longer remains of such consistency that you can hold it in your palms and shape it into round balls. It becomes of dropping consistency. I made this mistake of over-mixing the dough, so, I wanted to share this point. Ofcourse, once the dough is of dropping consistency, the bath cookies also come out a little messy, i.e., not the perfect round little bath cookies you'd be expecting to see. So one has to take care while doing the mixing of the dry ingredients into the wet ingredients. Other than that, the recipe is wonderful and perfectly stated. My mom was very happy with these bath cookies because they helped lessen the pain of the swelling she had on her ankles. The salt in this helps alot for ankle pain! Next time, I will add a few drops of pink food colour to make it look more pretty. Once again, thank you very much for an awesome recipe!
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons canola oil
- 1 teaspoon vitamin-e oil
- 2 cups finely ground sea salt
- 1⁄2 cup baking soda
- 1⁄2 cup cornstarch
Directions See How It's Made
- Note: Do NOT eat; they are for your BATH!
- Preheat oven to 350 degrees F.
- In a large bowl, lightly beat the eggs, then whisk in the vanilla and the oils; set aside.
- In another bowl, combine the salt, baking soda and cornstarch; mix well.
- Add the dry ingredients to the egg mixture and combine so the dough has a cookie-dough-like consistency.
- Roll the dough into one-inch balls and place them on an ungreased cookie sheet; do not place close together as they spread.
- Do not flatten; you want them to spread as they bake.
- Bake for 5 to 7 minutes; they don't need to brown, they just need to be set.
- Allow cookies to cool completely on a rack, then store in a sealed container.
- Allow to sit for 24 hours before using them.
- To use, place one or two in a warm or hot bath-- they will slowly dissolve.
- If you try to hurry the process along and crumble them, you'll just have floating crumbs.