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Butter Cookies
Butter Cookies
Not sure why my thoughts have turned to Christmas cookies, but they have. The temperature is in the 90s, the humidity is horrific, and it feels like we are in the 100s. Maybe that is why I am thinking about Christmas cookies at the end of July! Not to wish my life away, but I am longing for cooler days and nights.
Sorry for another post so soon after Friday’s post, but at least these cookies go well with the iced coffee! When I started this blog, I wanted to post 50 recipes a year, but I am shy of my goal. If I post three recipes before the end of Monday, I’ll meet it. I hope you will please bear with me :).
Doesn’t matter if you call them Russian Tea Cakes, Butter Cookies, Nut Balls, or Mexican Wedding Cookies, they are good! Hope these cookies put you in a cooler frame of mind.
Butter Cookies (Print recipe)
1 cup unsalted butter, softened
⅓ cup sugar
2 cups flour
½ cup chopped nuts (walnuts or pecans)
2 teaspoons half-and-half (or milk)
1½ teaspoons vanilla
½ teaspoon salt
Powdered sugar, for rolling
With an electric mixer, cream the butter and sugar until light and fluffy. Stir in the flour, nuts, half-and-half, vanilla, and salt. Mix well. Chill dough in the refrigerator. Roll dough into small, quarter-sized balls. Preheat oven to 375° F. Bake on an ungreased cookie sheet lined with parchment paper for 12 to 15 minutes, until golden. Place cookies on racks to cool for a few minutes. Roll in powdered sugar. Return to cooling racks and cool completely. Store in an airtight container. Makes: about 3 dozen cookies.
Hearty Gluten-Free and Vegan Breakfast Cookie Bars
Dr. Michael Moreno is the author of The 17 Day Diet. In the book, he includes a recipe for Dr. Mike’s Power Cookie. My friend Shelli tried the diet and shared the cookie recipe with me. Here is Dr Mike’s original version: http://www.the17daydiet.com/dessert/dr-mike%E2%80%99s-power-cookie/
I didn’t have some of the ingredients so I decided to wing it. My version is gluten-free and vegan. I don’t know anything about the nutritional information for my cookies, but they are tasty and seem like a healthy alternative to a regular cookie or breakfast bar. I would not use my recipe if you are actually following the 17 Day Diet, probably best to stick with Dr. Mike’s original recipe. But if you want a vegan, gluten-free version, here’s one you can try:
Hearty Gluten-Free and Vegan Breakfast Cookie Bars
½ cup unsweetened applesauce
2 tablespoons almond paste (roughly two 3/4” slices of almond paste)
1 tablespoon coconut oil
¼ cup agave nectar
1 egg substitute*
¾ teaspoon vanilla
¼ teaspoon almond extract
¾ cup gluten-free flour blend
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon cayenne or black pepper (or a combination)
¼ cup vanilla rice bran protein powder
2 cups rolled oats (not instant)
1 cup dried fruit (I used a cherry, pomegranate, cranberry blend from Trader Joe’s.)
½ cup slivered almonds
Preheat oven to 350º degrees F. Grease a 9×9” baking pan. Mix the applesauce, almond paste, coconut oil, and agave nectar. Add the egg substitute, vanilla, and almond extract. Mix well. Stir in the gluten-free flour blend, baking soda, cinnamon, salt, pepper, and rice bran protein powder. Add the oats, dried fruit, and almonds. Mix well. Pour batter into the prepared baking pan. Really press the batter into the pan (use the back of a spatula, batter is thick and sticky). Bake for about 15 to 20 minutes or until golden brown. Remove from oven. Cool on a baking rack. Cut into squares. Store in an airtight container.
*For an egg substitute, I use Ener-G Egg Replacer. One Egg = 1½ teaspoons Ener-G Egg Replacer plus 2 tablespoons water. http://www.ener-g.com/low-protein-1/egg-substitute/egg-replacer.html
The Flaming Pot Holder 