Archives for category: Cookies

Yes. I. Did. I so went there. In my last post I solicited ideas for using the leftover almond pulp from making almond milk. And wouldn’t you know my friend Monica wrote in with a great recipe from the Wishful Chef blog. Thank god, because who wants to throw out a pound of perfectly good organic ground-up almonds? Not I. Also, thanks Moni for introducing me to this great blog by a fellow Brooklynite.

So, here goes. One reason I made this, in addition to wanting to use all the leftover almonds, I had all the other ingredients on hand. Flax seeds: check. Coconut oil, almond milk: check, check. I didn’t actually have the two dates called for, but improvised by using dried apricots instead. This is a fast and forgiving recipe—I didn’t even quite measure everything exactly. And feel free to substitute if you don’t have all the right ingredients. No vanilla sugar? Just use sugar and vanilla extract. No coconut oil? You could use walnut oil, grapeseed oil, canola, etc. No dates? Any dried fruit would do.

These are great for a not-so-sweet accompaniment to your late-afternoon tea/coffee run. (Full disclosure: I’ve been eating these for breakfast.) It’s sort of like having almond butter on toast. Sort of. And the dark cocoa powder satisfies chocolate cravings, sans dairy, flour, or eggs. Magic.

While I really like the way these turned out, I will not be bringing them to my grandmother’s on Sunday. I think these definitely fall in the “too scary” category for her taste. Also, they are barely sweet at all. Kiss of death. (More for me.)

Actually, you could add some agave syrup to the mixture to increase the sweetness factor if you want something more desserty, but I kind of like these just the way they are.

Coconut Almond Cookies
Adapted from The Wishful Chef

2 c almond pulp, leftover from making almond milk
2 dates (or apricots, prunes, etc.) chopped and soaked in 2 tbsp hot water, then mashed to a pulp
1/2 c dark cocoa powder
2 tbsp melted coconut oil
2 tbsp coconut flakes
1/3 c almond milk
1 tbsp ground flax seeds
2 tbsp vanilla sugar (or 2 tbsp raw cane sugar plus 1 tsp vanilla extract)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp agave syrup, optional
powdered sugar, for sprinkling

Preheat the oven to 350 F, and line a baking sheet with parchment paper.

Combine all the ingredients in a large bowl and mix thoroughly. Roll mixture into balls using about 1 tbsp of dough. Flatten out with the back of a fork, and bake for about 30 minutes. Cool on a wire rack, then sprinkle with powdered sugar.

This post is a shout out to everyone who is sick to death of holiday over-indulgence: fruit cake, panettone (yes, panettone), christmas cookies, kugel, stollen, chocolate truffles, sugar cookies, egg nog, and on and on. In early December all that powdered sugar and almond paste is so exciting and new! Like turkey on Thanksgiving Thursday; then by the fifth turkey-and-cranberry sandwich on Sunday you’re: so. over. it.

So now that we’re nestling into mid-January I propose a return to normalcy. Nothing so dramatic as a cleanse or diet. But I’m talking about rosemary shortbread. You may be scratching your head saying huh? I thought you were sick of cookies?! Well I am. But sometimes if you have people over or are asked to bring a dessert there’s no getting around it. So what I’m proposing are these salty-mildly sweet buttery cookies. Serve these after the main course has digested and your guests will perk up instantly and feel not that they’re over-indulging circa Dec. 31st, but, that they’re being responsible grown-ups enjoying a delicious (and addictive I might add), but not absurd, dessert.

Plus these can be made from start to finish in about 40 minutes and use mostly ingredients you’re likely to have on hand. They stay good for at least a week sealed in an air-tight container. Leftovers go well at the office around 11 am with that second cup of tea or coffee when your stomach doesn’t realize that lunchtime is still two hours away.

So congratulations on doing more yoga, quitting smoking, getting the blood pressure down, and eating better desserts in 2012.

Special thanks to my stepmother Bonnie for this just-in-time recipe.

Rosemary Shortbread

2 c all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 tbsp chopped fresh rosemary, plus a little extra for sprinkling and photo shoots
1 1/2 sticks (12 tbsp) unsalted butter, at room temp.
2 tbsp honey
1/2 c powdered sugar

Preheat the oven to 350 degrees F.

Mix the dry ingredients together in a medium-sized bowl. In a separate, large bowl, mix together the butter, honey, and sugar. Gradually add the dry ingredients to the wet, stirring to combine.

Shape the dough into a ball, gently kneading it.

Press the dough into two 9-inch cake pans, square or round. (Use square if you want square or rectangular cookies, round for round ones.) The dough will be quite thin but will rise a little in the oven. Lightly score the dough with a knife to the size/shape cookies you desire before placing in the oven.

Before baking, sprinkle rosemary and a little sea salt on top, then bake for approx. 20 minutes, until lightly golden. Cool for 5 minutes, then cut the cookies where you had scored them.

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