Flourless Cookies, Lobsters, and Science

For holiday presents this year, I made three kinds of cookies - flourless, sugar, and gingerbread - but with a twist. I added science. And lobsters.

These are the flourless cookies (they're a darker brown color in real life, though).



They can be a little temperamental. The batter should be thick and scoopable. When you spoon blobs onto a baking sheet, the blobs should hold their shape.
 
If your batter is too watery, the cookies won't come out right.



The sugar cookies and gingerbread were a lot simpler. Am I the only one who hates the smell of molasses, though?



I liked Not So Humble Pie's beakers and Erlenmeyer flasks, so I copied her a little.



By a little, I mean a lot. I even made gingerbread atoms.



And purple sugar cookie atoms. I hope she won't mind!



The lobsters are all my own, though.


They're sort of a thing.

I have a friend from high school who knits lobsters. She gave me one for my birthday, when we all went to see Jonathan Coulton. He sings a song about uh, "furry lobsters."

Mine are just the normal kind, I'm afraid, but I still like them.



Recipes will be added soon!