Ingredients
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2 cups light Spelt Flour
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½ teaspoon Sea Salt
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1 cup (2 sticks) Unsalted Butter
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½ cup Sucanat
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1 teaspoon pure Vanilla Extract
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¼ cup Half-and-Half
Directions
These delicately sweetened shortbread cookies are melt-in-your-mouth rich. My daughter and I made them in heart shapes to bring to her preschool for a Valentine’s Day party. We decided to bring the cream cheese frosting (colored red and pink with beet juice) separately, so each child could decorate his or her own hearts. The kids devoured the cookies, and I felt grateful knowing their sugar intake was minimal.
Steps
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1
Done
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Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. |
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2
Done
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In a medium bowl, mix the flour with the salt. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, Sucanat, and vanilla until smooth and creamy, about 3 minutes, scraping down the sides of the bowl occasionally. With the mixer on the lowest speed, add the dry ingredients alternately with the half-and-half in 2 additions. Mix until a soft dough is formed. |
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3
Done
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Roll the dough out on a well-floured work surface to a ¼-inch thickness. Using your favorite-shaped cookie cutters, cut out cookies and, using a spatula, place them on the prepared baking sheets. Bake until the cookies are golden and firm to touch, 12 to 15 minutes, depending on the size of your cookies. Cool the cookies on the sheets on wire racks for 5 minutes, then transfer to racks or flattened paper bags to cool completely. |
