Sigrun's Sustainable Kitchen Rascals
This is the recipe for some cookies I made for a recent Open House I was hosting as a realtor. I made a video of the recipe, as part of my weekly video series all about real estate. I enjoyed the process so much that I think cooking/baking videos will become a regular feature!
Yield: 36 cookies
Prep time: 30 minutes (more if needing to chill dough)
Cook Time: 12-15 minutes
Total time: 45 minutes
Ingredients
Cookies
2 2/3 cups flour (375 grams)
1 teaspoon baking powder (3 grams)
2 cups sugar (200 grams)
1 8-gram packet vanilla sugar (or 1 teaspoon vanilla extract)
1 1/4 cups cold butter (250 grams)
2/3 cup ground mixed nuts (125 grams) (or same amount of ground almonds)
Filling
3/4 cup red currant jam or jelly (125 grams) (or any flavor you like)
How is this sustainable ?
Most of the ingredients found in this recipe can be purchased in organic versions.
Homemade jam or jelly will further add the the sustainability.Â
Avoid using bleached flour or sugar if possible.
Instructions
Cookies
- Mix flour and baking powder in a bowl.
- Make a divot in the flour.
- Cut butter into 1/4″ pieces.
- Add sugar, vanilla sugar or vanilla, butter, and nuts into the divot.
- Mix dough with hand- or stand-mixer until crumbly.
- Finish mixing dough by hand until it is smooth.
- If dough feels too sticky, wrap it tightly in plastic in shape of a ball and put it in the fridge or freezer for 10-20 minutes.
- Roll out dough thinly.
- Preheat oven to 375º F.
- Bake for 12-15 minutes.
Assembly
- Lay out half the cookies upside down.
- Spread a thin layer of jam or jelly on each upside down cookie.
- Place other half of cookies with flat side on the jam or jelly.
- Arrange and serve.
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