It's cookie season, and making cookies with Jaden (2) and Ethan (3 mo) is surprisingly fun, so long as neither of them has a meltdown. Jaden discovered the joy of licking the mixing attachment on the Kitchen Aid today... At first he was very cautious (we talk A LOT about keeping our hands off the mixer), but it didn't take long for him to really get it clean. He also just got his first apron - it has a bee on it, which he likes to talk about.
Today we made a delicious little cookie that turned out to be the greatest tea cookie I have ever had. They're just a simple looking cookie with the perfect crunch and a lovely, yet subtle, wintry flavor. In fact, I would say these are a fantastic basic sugar cookie replacement. Seriously, the maple syrup and nutmeg almost knock you off your feet with contentment. The ingredient list is short; you probably have everything you need right in you cupboard this very moment. Adapted from Smitten Kitchen's version, mine is vegan and has a tad less sugar. Just so you know, there is virtually no nutritional value to this cookie, but it is at least less bad for you than many other options.
- 1 cup buttery spread (like Earth Balance), room temperature
- 3/4 cup granulated sugar
- 1/2 cup pure maple syrup
- 1 tablespoons ground flax seed + 3 tablespoons water
- 3 cups all-purpose unbleached flour
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon sea salt
- Mix the flax seed and water together and let stand at least 2 minutes.
- Beat butter and sugar together until fluffy in electric mixer. Add flax seed and syrup with mixer running on low.
- In a medium-sized bowl, mix together the flour, nutmeg, and salt. Add to butter mixture. Mix until just combined (avoid over mixing).
- Wrap dough in plastic wrap and chill for at least 2 hours and up to four days in the fridge.
- Preheat oven to 350F. Roll out the dough on a floured surface with a floured rolling pin to 1/8 inch and cut out in desired shapes. Place on baking sheets (original recipe used parchment, I just set them on the try) and bake 8-11 minutes, until edges are lightly golden. Allow to cool for 2 minutes and transfer to racks to cool completely.
- Serve with mint or lemon blossom tea. Really, any tea will do. Keeps in air-tight container for a week or in the freezer for a couple of months.
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