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Saturday, March 23, 2013


Sugar cookie recipe:

3/4 cup spelt flour
1/4 tsp baking powder
1/4 tsp salt (just under level)
1/4 tsp plus 1/8 tsp baking soda
1/4 cup white sugar
1/2 tsp pure vanilla extract
1 and 1/2 tablespoons almond milk
1/4 cup butter

Preheat oven to 325 F.

Combine dry ingredients and mix very, very well.

In a separate bowl, melt the butter, then stir in vanilla and milk. Pour dry into wet and mix again. Form balls or roll out (not too thin), then use a cookie cutter to make shapes. If you want soft cookies, you’ll need to get the dough very cold. (So roll the balls first, then refrigerate until cold.)

Bake in preheated oven for 9 minutes. They will look very underdone when you take them out, but that’s ok!! Just let them cool for 5 minutes before touching.

These cookies will keep at least four days, in a lidded plastic container. (As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.)

Instruction for sugar cookie fruit cups:

Make a batch of spelt flour sugar cookie dough, follow the step-by-step picture instructions above. Fill cooled cookie cups with your favorite fruits that you've previously dried with paper towels of any excess moisture.

Careful with choice of fruits & toppings, making sure they are not Type O avoids.

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