These cookies have only four ingredients and one of them is Kamut flour. I like Kamut because I find it has an inherent sweetness, something you don't get with regular wheat flour. These cookies are shortbread-ish, but they're not overly delicate and they have a crumbly texture.
The recipe calls for butter but of course you can use margarine to make a vegan cookie.
The recipe is from Good to the Grain by Kim Boyce.
1 3/4 cups Kamut flour
3/4 cup plus 2 tablespoons powdered sugar
3/4 teaspoon kosher salt
6 ounces unsalted butter, at room temperature
Preheat the oven to 350F and grease two baking sheets.
Sift the dry ingredients. Add butter and use the heel of your hand to rub the butter into the flour mixture. The dough will be crumbly at first, but will come together as you work it. Knead the dough together a few times.
Pinch off tablespoon size pieces of dough and roll each piece into a ball. Using the heel of your hand, gently flatten the ball into a shaggy circle about 1/4-inch thick. Repeat with the remaining dough. Transfer the cookies to the baking sheets, leaving at least a 1-inch space between them.
Bake for 18 to 20 minutes. The cookies should be evenly golden, with darker edges. Cool thoroughly on the cookie sheets.
The hard candy cotton candy maker is a lot of fun and makes really yummy cotton candy. The best part is that you can use sugar-free candy like Lifesavers or Jolly Ranchers. We made a batch with sugar-free Lifesavers, and a batch with regular butterscotch candies. Both turned out well and tasted exactly like the candy. I found that the sugar-free cotton candy is a bit firmer than the regular, but it's just a textural difference--both are very flavorful.
CSN Stores sells the cotton candy maker, but I just checked and unfortunately they are out of stock. You can leave you e-mail address to be notified when they are available; or, you can shop around online at other stores.
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