Here is the promised recipe, delivered a little later as it took me a few extra tries to perfect it. But through the Spirit of this holiday season I did just that, and have a cookie that is so good, and yet healthy, that I think I will try to have it replace my old standby. Based off Fannie Farmer- yes, that book again! - for Norwegian butter cookies:
(makes about 30, depending on size)
1/4 lb. butter
2 hard boiled egg yolks- secret ingredient
3 Tablespoons sucanat
1 egg, beaten
1 cup sprouted flour (I used plain hard wheat)
1/2 teaspoon vanilla extract- the real one, not imitation
Heat oven to 350 degrees F. Cream the butter until smooth, and add in the egg yolks and sugar (I like to push them through a sieve to break them up, or try a fork.) When well mixed, add in the egg and combine. Add in the flour, and vanilla, combining together well.
I form these by rolling in a log and wrapping in plastic wrap or parchment, then chilling in the fridge. This lets me make the dough and the cookies on two different days, and the dough can just be sliced off with a sharp knife into thin rounds. This way they hold together well and cook evenly, in just about 10 minutes.
I will be trying this with forming them as for rolled cookies, cut with cookies cutters, next and will update with my results.
(makes about 30, depending on size)
1/4 lb. butter
2 hard boiled egg yolks- secret ingredient
3 Tablespoons sucanat
1 egg, beaten
1 cup sprouted flour (I used plain hard wheat)
1/2 teaspoon vanilla extract- the real one, not imitation
Heat oven to 350 degrees F. Cream the butter until smooth, and add in the egg yolks and sugar (I like to push them through a sieve to break them up, or try a fork.) When well mixed, add in the egg and combine. Add in the flour, and vanilla, combining together well.
I form these by rolling in a log and wrapping in plastic wrap or parchment, then chilling in the fridge. This lets me make the dough and the cookies on two different days, and the dough can just be sliced off with a sharp knife into thin rounds. This way they hold together well and cook evenly, in just about 10 minutes.
I will be trying this with forming them as for rolled cookies, cut with cookies cutters, next and will update with my results.
I am happy to share this at Real Food Wednesdays. and Pennywise Platter Thursday.
2 comments:
Oh, yum, I've been looking for a recipe like this!
Ooh, I really want to try these!
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