I wanted to try something a little different so this year I used spelt flour instead of whole wheat. Spelt is an older wheat variety that is higher in protein and lower in gluten. I've been experimenting with it a lot lately and I like the flavor of spelt. These cookies turned out great and were very tasty.
Spelt Sugar Cookies
1/2 cup virgin coconut oil, softened
1/2 cup butter, softened
1 cup cane sugar
2 eggs
¼ cup milk
1 tsp vanilla
4 cups spelt flour
1 tsp cream of tartar
Cream together the oil, butter and sugar. Add the eggs, milk and vanilla. Slowly add the cream of tarter and flour one cup at a time and be sure to fully incorporate the flour without over mixing. Cover the bowl and store in the fridge for 30 minutes. Preheat the oven to 350 F and line cookie sheets with parchment paper for easy cleanup. When the dough is chilled roll it out to about 1 cm thick and use cookie cutters to cut out a variety of shapes. Bake for 12-14 minutes. Cool on cookie sheet for 5 minutes and transfer to cooling rack. Makes 4 dozen. When cookies are fully cooled it's time to decorate with icing!
Spelt Sugar Cookie Icing
4 cups powdered sugar
3 Tablespoons milk
1 tsp vanilla extract
optional food coloring
And what did I do with all these cookies? I took a bunch to a Christmas party, we ate plenty at home and many more were gifts to the neighbors.
Do you have a favorite Christmas cookie?
This post is part of: Your Green Resource
