Cream together:
3/4 c. organic powdered sugar
1/2 cup soft butter
1/3 c. honey
1 lg. egg
1/4 tsp. hazelnut extract
Blend 3/4 c. hazelnuts in a blender until all pieces are like flakes.
Add to creamy mix.
Add and mix in:
1 1/2 cup Summers Sprouted Wheat or Sprouted Spelt Flour
1/2 c. tapioca flour
Cover dough and refrigerate for 1 hour.
Roll out chunks of dough to 1/8-1/4 inch thick and cut into shapes with a
cookie cutter or knife. You can dip top into granulated maple syrup
crystals before placing on the cookie sheet or leave plain for later
decorating.
Bake on a greased cookie sheet at 375 degrees for 10-12 minutes.
Cool on cookie sheet for a few minutes before removing to a rack to
completely cool.
Variations: Cover cookies with icing. Cut dough in a circle with a
round cookie cutter, place a dollop of jam in center, fold over and
seal edges for a delicious filled cookie.
Sugar Cookies
Ingredients
- 3/4 c organic powdered sugar
- 1/2 c soft butter
- 1/3 c honey
- 1 egg
- 1/4 tsp hazelnut extract
- 3/4 c hazelnuts
- 1 1/2 c Summers Sprouted Wheat or Sprouted Spelt Flour
- 1/2 c tapioca flour
Instructions
- Cream together: 3/4 c. organic powdered sugar, 1/2 cup soft butter, 1/3 c. honey, 1 lg. egg, 1/4 tsp. hazelnut extract
- Blend 3/4 c. hazelnuts in a blender until all pieces are like flakes.
- Add to creamy mix.
- Add and mix in: 1 1/2 cup Summers Sprouted Wheat or Sprouted Spelt Flour, 1/2 c. tapioca flour
- Cover dough and refrigerate for 1 hour.
- Roll out chunks of dough to 1/8-1/4 inch thick and cut into shapes with a cookie cutter or knife. You can dip top into granulated maple syrup crystals before placing on the cookie sheet or leave plain for later decorating.
- Bake on a greased cookie sheet at 375 degrees for 10-12 minutes. Cool on cookie sheet for a few minutes before removing to a rack to completely cool.Variations: Cover cookies with icing. Cut dough in a circle with a round cookie cutter, place a dollop of jam in center, fold over and seal edges for a delicious filled cookie.
