Triticum Turgidum

Lying Dormant and Waiting to Bloom Since 2005

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Location: The Prairie, Illinois, United States

I am a beauty-loving ambidextrous higher-order primate who learned transcendental meditation at 7, statistical analysis at 23, tap dancing at 30, and piano at 35. I tolerate gluten, lactose, and differences of opinion, but not abuse. Or beets.

Saturday, December 09, 2006

My Most Requested Recipe

'Tis the season for get-togethers and gifts. Need to bring something more interesting than a poinsettia or a bottle of wine? Here's a ridiculously delicious cookie. Don't tell people what the flavor is; it's fun to hear them guess.

I adapted it from a Nigella Lawson recipe. The addition of whole-wheat flour ups the wholesome-rustic factor without compromising texture. Don't substitute regular flour for the self-rising; the cookie will be a stodgy flop (I know from experience). If all you have is dark brown sugar, mix it half-and-half with white sugar. And do I need to tell you that maple syrup is not a suitable substitute for maple extract? And that margarine is never a suitable substitute for butter?

Maple Shortbread

2 sticks (1/2 lb) unsalted butter
1/2 cup light brown sugar
1 teaspoon maple extract
1 1/2 cups self-rising flour
1/2 cup whole-wheat flour

Preheat the oven to 325 F. Cream the softened butter and sugar until there are no sugar lumps. Blend in the maple extract. Add the flours a bit at a time until you have a stiff dough. Roll into walnut-sized balls and flatten a bit with your hands. Dredge in white sugar to give them a nice sandy texture. Bake for 15 minutes on 2 cookie sheets lined with parchment paper. Makes 30-40, just enough to pack into one of those holiday tins and bring to a friend's house.

People go nuts for these, which just goes to show you that the basic human diet is butter, flour, and sugar. That's why I've made these cookies so healthy: No trans fats! Whole-wheat flour! If that isn't healthy enough for you, take a multivitamin.

Enjoy the holidays!


Blogger PFG said...

Sounds friggin' yummy. Thanks!

12:21 AM, December 11, 2006  
Blogger violetnoir said...

Delicious, nutritious (sounds like it!), makes me feel ambitious! :):)


10:31 AM, December 11, 2006  
Blogger katiedid said...

Oh dear. I'm going to hell: I actually prefer buttercream frosting made with margarine... It's wrong on two different levels, but I can't help myself.

I also prefer Cool Whip to real whipped cream.

Fake food rules!

What a neat idea for a recipe. Love the addition of the whole wheat flour. The texture it gives certain baked items is so yummy - chocolate chip cookies benefit from a little of it, too :)

Fi is going to be spoiled, obviously! A mommy who makes fancy cookies? She'll never accept Nilla Wafers!

1:13 PM, December 11, 2006  
Blogger WinterWheat said...

Thanks everyone. :-)

K -- I have to admit that one of my favorite recipes for kids is "cheeseburger cookies." Two Nilla Wafers, a Thin Mint, orange-tinted frosting, and green-tinted coconut are assembled to look like -- voila! -- a little cheeseburger.

Klassy, just like me.

1:52 PM, December 11, 2006  
Blogger mireille said...

mmmmmmmmmmmmmmmmm, healthy shortbread. and festive! thanks ... *shuffles off to kitchen to find out if i have maple extract* xoxo

4:11 PM, December 16, 2006  
Blogger Jhianna said...

Made em while we were snowed in the other day, and they're fantastic! Thanks!

10:48 PM, December 21, 2006  

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