Mexican Wedding Cookies

Mexican Wedding Cookies
Made in mind for: Growing Gardens
Yields approx. 30 cookies

1 ¼ C Almond Flour
1 ¼ C Bella Gluten-Free Flour
¾ C Pecans, toasted and chopped
¼ tsp Sea Salt
¼ tsp Baking Soda

5 TBS Madhava Honey (substitute maple syrup for vegan version)
½ C Coconut Oil, melted
1 TBS Vanilla Extract

¼ C Powdered Sugar, optional

Combine dry ingredients and nuts together in a large bowl.  Add melted coconut oil, honey and vanilla. Mix until the dough comes together.  Using small ice cream scoop, place 1 ½” balls of dough on parchment lined baking sheet.  Bake in 350 degree oven for 7-10 minutes until outer edges just begin to brown.  Remove from oven and cool completely. Place powdered sugar in bag, add cooled cookies a few at a time and shake until fully coated. Enjoy!

Alternatively, for Pecan Shortbread, form dough into two logs. Wrap each log in plastic wrap and place in freezer for approximately 1 hour. Remove from freezer and remove plastic wrap.  Cut the log into thin (1/8″ to 1/4″ thick) slices, and follow baking instructions above.

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Pressed Flower Sugar Cookies

Pressed Flower Sugar Cookies
Made in mind for: Mossflower Cooking Workshop

2 C Flour (Carly’s gluten-free blend: 1 C brown rice flour, ½ C white rice flour, ¼ C tapioca flour, ¼ C sorghum flour, 1 tsp xanthan gum)
½ C Granulated Sugar
3 TBS Confectioner’s Sugar
1 tsp Baking Powder
¼ tsp Sea Salt

1 (4 oz) Stick Unsalted Butter, softened (or substitute ghee)
1 Large Egg
1 ½ tsp Vanilla
Zest of ½ Organic Lemon
Edible Flowers*: Pansies, Borage, Roses, Cucumber Flowers, Lavender, Fennel Fronds, Chamomile, Mint Blossoms, Geranium (leaves are edible too!), Bachelors Button, etc…

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a standing mixer, blend all dry ingredients. Add the butter, egg, vanilla and lemon zest and mix until a stiff dough forms. If dough is too try, add 1 TBS water or milk and blend until all the dough comes together.

Divide the dough into 2 balls and flatten into disks. Roll out 1 disk at a time, between two pieces of greased parchment paper, until about ½ inch think. Punch out shapes with cookie cuter of your liking. Place onto prepared baking sheets, about one inch apart. Brush the top of each cookie with water or egg white. Gently press flower petals and blossoms onto the moistened cookie dough.

Bake in oven for 6-8 minutes until cookies just start to brown on the edges and slide easily when gently pushed on the baking sheet. Cool slightly and transfer to wire rack. Yields approximately (24) 2” cookies.

* Please note edible flowers must be pesticide free.  If you do not grow your own, consult with local farmers or purchase in clam shell packages at Whole Foods Market next to other packaged herbs.

CHOCOLATE PUMPKIN BARS

pumpkin bars

CHOCOLATE PUMPKIN BARS

Made in mind for: Michelle Lazar

1 C white rice flour
½ C brown rice flour
½ C gluten free oat flour
1 TBS pumpkin pie spice (can substitute 1.5 tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, ½ tsp allspice and ½ tsp cloves)
1 tsp baking soda
½ tsp salt
½ tsp xanthan gum

1 C Earth Balance (2 sticks), softened
½ C packed brown sugar
½ C raw honey
1 egg
2 tsp gluten free vanilla extract
1 C organic pumpkin puree
2 C chocolate chips (Enjoy Life brand are great)

ICING:
4 oz coconut milk, from can
4 oz bittersweet chocolate, chopped

Preheat oven to 350 degrees. Line a 9”x13” glass baking dish with parchment paper and spray with pan spray.

Whisk together all dry ingredients and set aside. In standing mixer cream Earth Balance, brown sugar and honey until light and fluffy. Add egg and vanilla and beat until incorporated. Add pumpkin puree, mixture will begin to look curdled, this is okay! In three different additions, add dry mixture to wet. Mix on low speed until incorporated.

Remove bowl from mixer. By hand fold in the chocolate chips. Spread into 9”x13” pan and bake for 35-40 minutes until golden brown and inserted toothpick removes clean or with just a few crumbs.

Remove from heat and cool. While cooling, heat coconut milk in saucepan until boiling. Pour milk over chopped bittersweet chocolate. Let rest for 1 minute and then whisk until milk is fully incorporated into the chocolate. Spread in an even layer over the baked pumpkin bars. Let cool at room temperature for a soft icing, or in the refrigerator for a harder icing.