Not your ordinary cookie, with holiday scents and flavors, these cookies can be enjoyed anytime.
Ingredients
1 lb. butter
1 tsp vanilla
5 tsp baking powder
1 tsp baking soda
5 large eggs, whites separate and beaten to meringue
1 cup sukanat
¾ cup maple sugar
1 tsp orange extract
1/3 cup fresh orange juice
1 ¼ cups dried cranberries, sweetened in apple juice
2 ½ cups fresh milled kamut flour, (2 cups grain)
1 ½ fresh milled soft white flour, (1 cup grain)
3-4 cups King Arthur Organic Unbleached All-Purpose flour
½ cup sourdough discard, but can use active and do cold fermentation
½ cup organic unsweetened coconut milk
Preparation
Cream butter, yolks, sugar, orange extract and vanilla.
Have milk warm and add baking soda to froth and add to butter mix.
Add baking powder to orange juice to froth and add to butter mix.
Alternate blended flours with egg white meringue to make a soft but not sticky dough.
Make 1 ½” balls of dough into 3”to 4” ropes and roll like a cinnamon roll, placing 2” apart on parchment paper lined cookie sheet.
Bake at 350° Fahrenheit for 15-20 minutes, depending on your oven. Cookies will get lightly golden. But not too much.
Allow to cool on pan or on cooling rack. To store place into airtight containers. Can be stored for about a week, maybe 2 on counter. May freeze also.
Notes
May brush with egg wash, before baking… 4 Eggs and 4 Tablespoons water whisked together.
Downoad and print this recipe with my blessings.