Who wouldn’t enjoy receiving a box of homemade cookies as a gift? Baking with einkorn flour will give your cookies an enjoyable golden color and nutty flavor and the opportunity to share the amazing story about the comeback of this ancient food. By utilizing this uncommon flour, you are also playing a key role in supporting a bright future for sustainable farming that will nourish not only yourselves, but also the economy and the environment. As farming became industrialized, all of us suffered along the way. Nature was no longer treated with respect and unhealthy farming practices harmed the environment. Wheat became a commodity and consumers were missing out on purity and nutrition. Small farmers today have a difficult time profiting from their land. Consuming foods that are organic, biodiverse and grown by passionate people on small farms for fair prices, is the key to creating a new and bright future for us all. Remember to be mindful when choosing gifts this year, there are so many great people out their creating honorable treasures.
MOCHA SHORTBREAD COOKIES
½ cups (195g) confectioners sugar
¾ cup (60g) unsweetened cocoa powder
2 ¼ cups (295g) jovial einkorn flour
3 tbsp (25g) cornstarch
½ tsp (5g) salt
1 ½ cups (340g) unsalted butter room temperature
1 ½ tsp (8g) pure vanilla extract
2 tbsp (8g) instant espresso powder
3 ounces (90g) white chocolate
1 tsp (5g) vegetable oil
- Preheat oven to 325° F. Lightly butter a 15”x10” pan.
- In a small bowl, sift the confectioners sugar with the cocoa powder.
- In another bowl, sift the flour, cornstarch and salt together.
- In a bowl, using your electric mixer or by hand, beat the butter until it is smooth. Add the sugar and cocoa powder mixture and beat until fully incorporated. Add the vanilla and espresso powder and beat until incorporated. Then add the flour mixture and beat until the dough comes together.
- Spread the dough over the bottom of the pan and gently press the dough with your finger tips or the back of a spoon to form an even layer. Then, with a sharp knife, score the top of the short bread into approximately 1.5” x 1.5” squares.
- Bake for 12-15 minutes, or until the center comes out clean when a toothpick is inserted. Remove from the oven and place on a wire rack to cool. While the shortbread is still warm, re-cut the shortbread following the scored lines. Cool completely before removing from the pan.
- In a small heatproof bowl over a saucepan of simmering water, melt the white chocolate with vegetable oil. Then place the melted chocolate into a paper cone or a pastry bag fitted with a 1/16” tip. Pipe a thin line of chocolate across the center of each cookie and then pipe another line across the first one to make them look like presents.
Makes about 50 shortbread cookies.
CHEWY DATE PINWHEELS
1 ½ cups (221g) chopped dates
1 cup (237g) water
½ cup (182g) chopped pecans
1 cup (220g) sugar
COOKIE DOUGH INGREDIENTS
1 cup (229g) butter, room temperature
2 cups (179g) brown sugar
½ cup (103g) sugar
5 cups (589g) jovial einkorn flour
1 tsp (6g) baking soda
1 tsp (6 grams) salt
1 tsp (2 grams) cinnamon
3 large eggs
- In a large saucepan combine the dates, sugar, and water
- Cook and stir over medium heat until mixture becomes thick like a syrup (about 7 to 9 minutes).
- Stir in nuts; set aside to cool
COOKIE DOUGH INSTRUCTIONS
- In a bowl using your electric mixer or by hand, beat the butter and sugar until it is smooth about 2 minutes.
- Add eggs, one at a time beating well after each addition.
- Sift together the flour, baking soda and cinnamon and add to butter mixture in 3 parts making sure to scrape the sides of the bowl after each addition.
- When the dough forms remove from bowl and divide in half , wrap in plastic wrap and refrigerate 1 hour.
- On a floured surface, roll out one portion of the dough into a ¼” thick rectangle.
- Spread ½ of the filling on the dough and roll, starting with the long side (jelly-roll style).
- Repeat with remaining dough and fillingWrap each roll in plastic wrap and refrigerate overnight.
- Preheat oven to 375ºF.
- Unwrap dough; cut into ¼” slices.
- Place 2” apart on greased baking sheets.
- Bake for 12 to 14 minutes. Cool on wire racks.
Makes about 3 dozen.
EINKORN GINGERBREAD COOKIES
4 cups (560g) jovial einkorn flour, plus more for dusting
1 ½ tsp (10g) baking soda
¼ tsp (3g) salt
1 ¼ tsp (4g) cinnamon
1 ¼ tsp (3g) allspice
1 ¼ tsp (3g) ground ginger
¼ tsp ground cloves
1 cups (228g) unsalted butter, room temperature
¾ cup (162g) sugar
¾ cup (160g) brown sugar
1 tbsp (13g) fresh ginger grated
¼ cup (82g) unsulfured molasses
2 large eggs
ROYAL ICING INGREDIENTS
½ pound (227g) confectioners sugar
2 ½ tbsp (24g) meringue powder
¼ cup (108g) water
- In a large bowl sift together flour, baking soda, salt, cinnamon, ground ginger, allspice and cloves; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter both sugars and fresh ginger on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed.
- Beat in eggs, one at a time till combined. Add molasses and beat until combined.
- With the mix on low speed gradually add the flour mixture, scraping down the bowl after each addition. When the dough forms remove from mixing bowl onto a lightly floured work surface.
- Divide dough in half, flatten into disks, wrap each in plastic and refrigerate at least 1 hour or overnight.
- Preheat oven to 350F, with racks in upper and lower thirds. Line 2 baking sheets with parchment paper; set aside
- Remove dough disks, one at a time, from refrigerator and let stand until slightly softened.
- On a lightly floured work surface roll out dough to about ¼” thick (if needed use a spatula to move dough around and add more flour) Working quickly cut out shapes and place on parchment lined baking sheets. (If dough begins to soften too much cover with parchment and place in freezer for 15 minutes).
- Bake, rotating half way through until cookies are crisp but not to dark about 12 to 15 minutes. Transfer to cookies to a wire rack to cool completely.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the confectioners sugar, meringue powder and ½ cup of water.Beat until the mixture is fluffy but dense about 7 minutes. Decorate cookies with Royal icing.
CRANBERRY WHITE CHOCOLATE COOKIES
½ cup (113 grams) unsalted butter room temperature
¼ cup (50 grams) granulated white sugar
½ tsp (2 grams) pure vanilla extract
¼ cup (40 grams) fine yellow or white corn meal
¾ cups (95 grams) Einkorn flour
1 Tbsp (8 grams) white rice flour
1/8 tsp salt
1/3 cup (50 grams) dried cranberries
¼ cup (45 grams) white chocolate chips or chunks
1/3 cup (36 grams) finely chopped pistachio nuts
- Preheat oven to 300 degrees. Lightly butter or spray with a non stick vegetable spray a 8” x 8” baking pan.
- In the bowl of your electric mixer beat the butter and sugar until it is smooth (about 2 minutes).
- Add the vanilla extract and mix until incorporated (stop mixer and scrape down sides of bowl).
- In a separate bowl sift the Einkorn flour, rice flour, corn meal and salt.
- Add the flour mixture to the butter and mix until just incorporated (stop mixer and scrape down sides of bowl).
- Remove the bowl from the mixer and with a rubber spatula fold in the dried cranberries and white chocolate chips.
- Spread the dough over the bottom of the greased pan and gently press the dough with your finger tips (or the back of a spoon) to form an even layer.
- Using a fork prick the surface of the shortbread to prevent puffing.
- Then, with a sharp knife, score the top of the short bread into approximately 2” x 2” squares. Top of shortbread with pistachio crumbs.
- Place pan on center rack of preheated oven and bake for 40 to 50 minutes or shortbread has turned a golden color. Remove from the oven and place on a wire rack to cool. Before the shortbread cools completely remove from pan and place on a cutting board. Following the scored lines cut the shortbread into squares. Place back on wire rack to cool completely.
Makes about 16 cookies.