Cookies – 3 Types
Here are different varieties of cookies – one with honey, another without sugar, a traditional baked cookie. Grain-water-paste baked on hot stones by Neolithic farmers some 10,000 years ago may have been among the earliest cookies. Later cookies were baked by the Monks and given as replenishing food for weary travelers. Should you have PLD liver cysts:
avoid sugar, try substituting just like sugar for baking or tupelo honey;
avoid butter try coconut oil instead.
Orange Saffron Butter Cookies with honey
Ingredients
4 ounces coconut oil
⅛ tsp saffron
soaked in 1 Tbsp hot water
½ Tbsp orange zest or
zest from one orange
1 tsp orange extract
½ C. tupelo honey
1 egg yolk
1 ¼ C. spelt flour
6 dried apricots chopped
Preparation
Allow coconut oil to soften. Work soaked saffron and orange rind into the oil. Blend in honey, then egg yolk. Add flour to form soft ball. Use of an electric beater helps. Once mixed, add the chopped apricots. Roll into a log in parchment paper, refrigerate for 3 hours or drop by spoonfuls.
Preheat oven to 325º.
Slice into thin cookie like pieces. Press with a fork to spread the cookie. Bake approximately 10 min, or until the edges begin to brown. Cool on a wire rack. Store in an airtight container. These are chewy cookies.
Orange Oatmeal Cookies without sugar
Ingredients
1 ½ C. oatmeal
¾ C. whole grain spelt flour
¾ C. unbleached spelt flour
1 tsp aluminum-free baking powder
½ tsp Himalayan pink crystal salt
¾ C. currants
1 C. toasted walnuts chopped
½ C. light walnut oil
½ C. barley malt or
½ C. tupelo honey
Zest 1 orange
½ C. orange juice
1 tsp vanilla
Preparation
Preheat oven to 350º.
Line two baking sheets with parchment paper. In a medium-large bowl, mix dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir wet into dry. This makes 3 cups of batter. Transfer rounded spoonfuls of dough to a baking sheet, leaving at least an inch of space between cookies. If uniformity is important, use ¼ or ¼ cup scoop. Flatten cookies with the back of a fork to make 3-4 inch round shapes ½ inch thick. Dip scoop or fork in water to keep it from sticking. Bake cookies slowly until edges and undersides are golden, 25-30 minutes.
Lemon Sugar Butter Cookies
Ingredients
4 ounces unsalted cultured butter
⅛ C. confectioners’ sugar
Do not use sugar or butter with PLD
1 egg yolk
pinch Himalayan salt
1 tsp lemon juice
2 tsp finely grated lemon zest
1½ C. white spelt flour
Preparation
Preheat oven to 350ºF.
Line baking sheets with parchment paper. In a food processor or mixer, mix butter until smooth, add the confectioners’ sugar and blend again. Beat in 1 egg yolk, followed by lemon juice, zest and dash of salt. Add the flour and mix. Turn dough out onto countertop, gather dough into a ball, divide in half, and wrap each piece in plastic wrap. Chill dough for 30 minutes in refrigerator. Roll each piece of dough into a log that is about 1 to 1 ¼ inches in diameter. Wrap logs in parchment paper and chill dough for 2 hours in refrigerator. Dough logs can be wrapped and kept refrigerated for up to 3 days or stored in freezer for up to 1 month. Slice the chilled logs with a knife. Bake at 350ºF for 12-14 minutes until they are set but not yet browned.
