Oven temperature 400
Baking time 10 minutes
Makes about 65 cookies
Makes about 65 cookies
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- wooden spoon
- large ceramic bowl, small mixing bowl, small plastic container with lid
- measuring spoons
- dry measuring cups
- parchment paper to fit cookie sheet, additional paper to wrap left over dough with
- cookie sheet
- zip lock freezer bag, gallon size
- 1 Cup Unsalted Sweet Butter, room temperature
- 1-1/2 Cups, pure cane sugar extra fine
- 2 whole eggs
- 1 Tablespoon Vanilla
- 3 Cups Barley flour or All Purpose flour
- 1/2 teaspoon sea salt
- 3-1/2 teaspoons baking powder
- Cardamom powder
- Cinnamon powder
- 5 tablespoons Wholesome Evaporated Organic Cane Juice Sugar, course size (Costco, Central Market HEB)
In small bowl, measure dry ingredients, flour, salt, baking powder, 1/2 teaspoon cardamom, 1 teaspoon cinnamon and mix well with clean dry hands and set aside.
With large ceramic bowl, stir slowly adding the mixed dry ingredients of the small bowl. Mix completely each time before adding more dry ingredients and set aside.
Using small plastic container with lid, mix the 5 tablespoons Organic Cane Juice Sugar with 2 tablespoons Cinnamon, mix well and set aside.
With Anise spoon or large tablespoon, carve out some dough and roll between your palms the dough. This should be the size of a large walnut, make 13.
Drop into sugar/cinnamon coating all over once. Place equal distance on parchment covered cookie sheet. Place into 400 degree oven for 10 minutes. Remove cookies and parchment sheet directly onto cold counter to cool. Crispy outer edge cookies, medium soft firm centers.
Left over dough: Cut off enough parchment paper to hold left over dough in. Shaping into rectangle log, folding paper to hold and place it all into zip lock bag and store in refrigerator. Will make 6 batches of 13 cookies each and can store up to 1 week unbaked.
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