Holiday Cookies Made With Heritage Flours
These cookies are adaptations of old cookie recipes that called for using modern wheat. The legacy wheats do not have as much gluten in them, and they have more minerals and other nutritents in them, so they don't cook the same as cookies made with modern flour. The heritage flours used in these recipes were whole grain. Wherever possible, I have tried to substitute other healthier or more natural ingredients for those commonly used in regular cookies.

These cookies will be enjoyed and appreciated by people who are trying to eat a nutrient-dense diet, but I suggest you be discreet about trying to get people who expect regular cookies to eat or like them. The holidays are not a good time to press your food choices on people who are not interested so, in the interests of family harmony, I suggest that if you are making them for a festive gathering, you label them clearly for what they are, be prepared to explain and educate if anyone is interested, but don't try to push the unwilling into making food choices before they are ready for it, no matter how good those food choices would be.  

Sugar Cookies with Kamut Flour
This cookie dough can be made ahead of time and stored in the freezer until you want to make cookies. I have also used it as a crust base for jam tarts. However, cookies made with legacy flours are not as sturdy as cookies made with modern, gluten-heavy flour and can break apart more easily. If you try to take them off the baking pan when they are hot, they are more likely to fall apart. If you let them cool completely in the tray, they have a tendency to stick to the pan and may break apart as you lift them up. Care has to be taken to get a spatula in under them at as horizontal an angle as possible. Of course, if you believe all broken cookies have to be eaten by the cook, this may not be so much of a problem.

Ingredients:
3 cups legacy flour such as kamut, spelt, emmer or einkorn whole grain flour
1 cup of powdered sugar (put sucanat or raw cane sugar in blender and blend on high until powdered)
1/2 cup of butter, softened
3/4 cup of lard, softened
1 teaspoon vanilla
1 egg
1 tablespoon of milk
1 teaspoon baking soda
1/2 teaspoon of cream of tartar
pinch of cinnamon
crystal or demerara sugar


Directions:
Cream powdered sugar, butter and lard together. Beat egg with vanilla and milk until smooth. Mix sugar, milk and fat paste together with egg mixture until it is fully blended togher. Mix flour, cinnamon, baking soda and cream of tartar together in a separate bowl and then stir into liquid mixture. Divide in half. Use your hands to roll up each half into logs about 2" in diameter. Dough should be stiff but stick together. If it crumbles too much to form a log, mix in a little more softened butter or lard with your hands as you are rolling the log, or you can add a small amount of milk, no more than a tablespoon at a time. If it is too soft to hold the log shape, mix in a little more flour. Put in the freezer for at least an hour so that the dough logs are firm, or you can store them in the freezer until you are ready to bake the cookies.

When  you are ready to bake, cut the logs into 1/3 inch slices. Take a small, round glass with a flat bottom and grease the glass with butter. Put some demerara or crystal sugar into a shallow bowl or plate. Dip the bottom of the buttered glass into the sugar and then touch the cookie lightly with the sugar on the glass. Transfer to a baked enamel baking sheet, leaving 1 1/2" After doing all the cookies, put a half a pecan onto some of the cookies. Transfer to a baked enamel pan or baking sheet. Bake at 375F or GM 5 for 10 minutes, or until an edge of one of the cookies begins to show signs of turning golden brown. Whole grain flour does not brown the same as white flour, so you may want to keep a close eye on them or make a small test batch first.

When they are done, take out of the oven and let them sit in the pan for a minute, and then carefully left each one off with a spatula and put on a flat surface where they can continue to cool.


Peanut Butter Cookies
Ingredients:

Wet:
1 cup of peanut butter
1/4 cup of butter, softened
1 tablespoon of honey
1 egg
1 teaspoon vanilla

Dry:
3/4 cup heritage (emmer, einkorn, kamut or spelt) flour
1/4 cup of gram (chickpea) flour
1/2 cup unrefined cane sugar
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar

Directions:

Heat peanut butter gently, until it is easily mixable. (I put a ceramic plate on top of the crockpot, usually with something in the crockpot slow cooking, because I always have my crockpots slow cooking something, and then put the cup of peanut butter on top of the plate. I do this in the morning when I first get up, and by the afternoon when I am ready to make the cookies, the peanut butter is warm and soft.) Mix dry and wet ingredients together separately and then mix all ingredients together. This forms a stiff batter, so you will probably have to use your hands. The heat of your hands will warm the butter enough to mix with the flour. Form into 1" balls and flatten slightly with the palm of the hand. Place on greased baking sheet about an inch apart and make cross hatch marks on them with a fork. (Press fork tines into the cookie in one direction and then press again in a cross-wise directions.) 


Bake at 375 F for 8 minutes. These brown cookies with whole grain flour do not have any easy signal to tell when they are done. They puff up a little and crack along the edge and look done to an experienced cookie maker. Remove from oven and leave on pan until they are completely cool, otherwise they will crumble when removing from pan.

Another way of baking these cookies (that I haven't tried) is to line the baking pan or sheet with brown or parchment paper instead of greasing it. Then, if you had four hands (two people) you could lift the parchment out of the pan without disturbing the cookies and be able to re-sue the pan for the next batch without having to wait the 5-10 minutes necessary for them to cool down completely.

You don't have to use gram (chickpea) flour either, if you don't have it. You can use the full cup of flour instead. Substituting some of the flour with chickpeas is just a way of getting some peas into the cookies.






Cook's Illustrated Make-Ahead Cookbook This is not strictly an all-nourishing foods cookbook, but it uses real ingredients and has lots of side dishes that can be made ahead of time. Where a particular ingredient isn't the most nutrient-dense food available, it can be easily substituted.
Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Cooking with Coconut Flour  by Bruce Fife  For those who believe they are allergic to gluten, or who want to avoid grains
Nourishing Traditions by Sally Fallon

free kindle reading applications


Site-Related Products Available For Sale Online
Vanilla
Sucanat (sugar)
Kamut Flour
Baked Enamel Baking Pan

Baking Soda
(bicarbonate)
Cream of Tartar
 


 Site-Related Products Available For Sale Online in the U.K.  
Vanilla
Raw Cane Sugar
Kamut Flour
Baked Enamel Baking Pan

Baking Soda
Cream of Tartar


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