Hello my friends! Happy Thursday!
I’ve been baking cookies but they seem to rather disappear quickly…I haven’t made that many varieties yet, the usual ones that have been made for centuries and I always try out some new recipe. I’ve made my Soft Gingerbread Cookies already twice!
A few weeks ago, just as I was getting into the holiday spirit, I had to learn that my dad has cancer. Needless to say I was not in the mood for blogging or anything like that anymore. But it is better to keep busy and I am trying to post regularly again.
I’ve made these super yummy walnut cookie stars, they are filled with strawberry jam.
Walnut Cookies with Strawberry Filling
- 250 g spelt flour
- 1/2 tsp baking powder
- 100 g honey
- 200 g butter, soft
- 1 egg
- 150 g walnuts, finely ground
- 150 g strawberry jelly
-Line 2 baking sheets with parchment paper.
-Combine flour and baking powder. Add all other ingredients and mix until well combined. Refrigerate for at least 1 hour.
-Roll dough out to about 3 mm thickness, cut out equal amounts of stars with a hole and without.
-Place on prepared baking sheets and bake in a preheated 180 C oven for about 8-10 minutes or until bottoms are golden brown. Let cool completely.
-Spread jam onto stars without a hole and top with a cookie that has a hole.
Tip: You can use unbleached all-purpose flour instead of the spelt flour. Other nuts can be used, like hazelnuts or almonds. Use red currant or raspberry jelly instead.
Almond Chocolate Cookies
Gingerbread Oatmeal Cookie Sandwiches
Sweet Domino Stones
Happy First Sunday of Advent!
It is our tradition to light an Advent candle each Sunday leading up to Christmas. Tonight will be our first candle.
We’ve done some decorating today and we had some of these gingerbread cookies for our afternoon treat:) They are so yummy, I’ve used coconut sugar and spelt flour. Needless to say they are almost all gone already! These cookies have a lovely ginger flavor from the freshly grated ginger.
Soft Gingerbread Cookies
- 2 1/4 cups spelt flour
- 1 tsp baking soda
- 1 1/2 tsp freshly grated ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3/4 cup butter, softened
- 1 cup coconut sugar
- 1 egg
- 1 tbsp water
- 1/4 cup molasses
- 4 tbsp coconut sugar
-Preheat oven to 350 F. Line two baking sheets with parchment paper.
-Mix together the flour, baking soda, ginger, cinnamon, cloves and salt.
-In a large bowl cream together the butter and coconut sugar. Beat in the egg, then add the water and molasses.
-Stir in the dry ingredients until well combined.
-Shape the dough into walnut sized balls and roll them in the 4 tablespoons of sugar.
-Place the cookies on prepared cookie sheets, leaving some space between the cookies. You don’t need to flatten them.
-Bake in preheated oven for 10-15 minutes. Do not overbake. They will harden still a bit while cooling.
-Makes about 25-30 cookies. Store in an airtight container.
Tip: white or brown sugar and all-purpose flour can be used instead of coconut sugar and spelt flour.
You can find me on Instagram: littleswisslittlecanadian