Tuesday, February 7, 2012


These cookies are not super-sweet or super-refined. They're rustic comfort food. Have them ready for the end of Valentine's Day, when they will provide a respite from all the Valentine chocolates and such that you may have consumed this week.

Heat oven to 325 degrees

Cookie Ingredients

  • 6 T oil
  • 3/4 c sugar
  • 1 t vanilla extract
  • 1/2 c pecans, chopped fine
  • 1 1/3 c soy or sorghum flour
  • 2/3 c white rice flour
  • 4 t baking powder
  • 1/2 t salt
  • 6T water, if needed

Cookie Instructions:

Cream oil and sugar. Add lemon extract, water and lemon rind. Whisk together soy flour, white rice flour, salt and baking powder. Add dry ingredients slowly to creamed sugar, etc. When thoroughly blended, add chopped nuts. If dough is not coming together in a ball, add water by tablespoonful as needed. Roll dough into two 2" diameter cylinder. Place in freezer for 30 minutes. Cut into 1/8 inch slices. Baked on parchment paper or oiled cookie sheets.

Note: if you are not icing the cookies, Make 3/4" balls, a dozen per oiled cookie sheet. Prepare two shallow dishes, one with oil, one with sugar. Dip bottom of large glass in oil, then in sugar. For thin wafer-like cookies, press hard. For thicker cookies, use a lighter touch.

Bake approximately 20 minutes. Makes 4 dozen

Icing Ingredients

2 t milk

1 c confectioners sugar

1/4 t vanilla extract

2 t maple syrup

food coloring

water as needed

Cookie Instructions:

Make a light and dark version of the icing. Spread light-colored icing with a small spatula or butter knife. Add darker icing with toothpicks. Q-tip sticks (cut the fuzzy ends) are excellent for making dots.

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