When the weather turns cold and foraging season slows down, I generally turn to harvesting evergreen needles – pine, spruce, fir and hemlock. The past week or so I’ve been starting my day with a cup of pine needle tea. But, ummm, in the afternoon I’d like a cookie with that tea. Pine needle sugar cookies are perfect.Continue Reading
The first time I made Welsh Cookies was a longgg time ago when I was living in an apartment with only a stovetop. I was jonesin’ for homemade cookies and had to figure out a way to make them with no oven. I remembered that Welsh Cookies are “baked” on a griddle on the stovetop, and I was in business.Continue Reading
If you are interested in grain-free baking, you will love Nourished Kitchen’s recent eBook The Nourished Kitchen’s Guide to Grain-Free & Dairy-Free Baking, Sweets and Treats. I’ve only recently begun to do some grain-free baking, so I really appreciated the extra information on ingredients like coconut flour and blanched almond flour. I thought that almond flour was just ground almonds, but I learned that there is a difference and why it’s important to use blanched almond flour:Continue Reading
This is a recipe that we have enjoyed for years. They are easy to make and it’s so much fun to pop a mini cheesecake cookie into your mouth. And, of course, they are delicious!Continue Reading
Crisp. Rich. Not too sweet. They have more than a taste. They have a feel that I couldn’t begin to describe. And they are beautiful. THIS is the cookie of my childhood. A special part of my Polish heritage. We made them every year. And I yearn for a life where time for such things exists. Making Kruschiki takes hours. It’s been 2 years since I’ve made them, and it was probably 15 years before that.Continue Reading
“Please refrain from using refined white sugar or white flour, pre-packaged mixes, high fructuse corn syrup or margarine. We welcome yummy nuts, fruit, dark chocolate, natural sweeteners, whole grain flours, real butter, nut butters, etc. etc. etc. etc. Certainly experiment and be creative! I’m sure this is new to many of us.”
When Deb announced this event on Facebook, she had a few people make remarks such as “I have a brand new recipe for spelt cardboard squares…”. Deb is classy and she laughed it off (me, not so much). But, I can assure you that none of the cookies resembled cardboard.
We had such a lovely evening. We were able to encourage each other as we strive to live healthy lives with nourishing food. Deb had put together a BEAUTIFUL gift basket as a prize and asked each of us to vote for their favorite cookie. And I won!!!!! What a treat, especially since I never win anything.
Here’s my recipe; let me know what you think:
Russian Tea Cookies
1 c. softened, cultured, organic butter
1 c. organic maple sugar (divided)
2 t. pure vanilla extract
2 c. sprouted, organic, whole wheat flour
1/4 t. sea salt
1 c. organic walnuts, soaked, dried and chopped small*
Preheat oven to 350 degrees. Cream butter, 1/2 c. maple sugar and vanilla. Mix in flour and salt until just blended. Mix in chopped walnuts. Roll into 1″ balls and place on cookie sheet an inch or so apart. Bake for 12 minutes. When cool, roll in remaining maple sugar.
*To soak and dry walnuts: Place 1 c. walnuts and 1 1/2 t. sea salt in a bowl and cover with room-temperature filtered water. Soak 8 hours. Preheat oven to 150 degrees. Drain nuts and spread in one layer on a baking pan. Dry nuts in oven for 12 – 24 hours stirring occasionally, until very dry and crisp. A dehydrator may be used instead of an oven. Cool, and chop for cookies. This makes the nuts more digestible and oh, so delicious.