Okay, this is a bit of an experiment (much of my baking is, alas) since I don't have the necessary ingredients as per my preferred recipe via google. So.... I begin by:
(1) Boiling a small potato (peeled, cut in half) -- sounds goofy, but I learned about using spuds in all sorts of dessert recipes from a recipe book I brought back from Newfoundland and gave to my sister-in-law years ago-- wonder if she ever tried any of the spud recipes?
(2) Cream together about 1 C. of Coconut Oil, 1 C. of Coconut Sugar, and the soft boiled spud (okay- the heck is boiled out of it-- no vitamins here, folks, just starch)
Let's see if these become shortbread or just some yukky mess with potato in it.... if they are worth re-producing, I will silver-wrap you about 6 teeny little cookie gems-- the way they parcel them out in gluten-free sample shops... I'm just that exquisite with my baking... (sarcasm emoji)
The stupid potato isn't really boiling-- what's with that?
Put some cooking-making Christmas music on--this will take a while (suggestion: BonyM or maybe Pentotonix or whoever)
Here is a pic of the creaming of the coconut sugar and the coconut oil as I wait on the little potato that is boiling away on the stove, attempting to be mushy, starchy... looks nothing like my Grandmother's shortbread so far...
I'm listening to Pentotonix doing Little Drummer Boy on youtube... I'm just listening not watching because if I watch I get too distracted by their facial stuff, things they do with their mouths (it is acapella) etc. The one fella is a Seventh-day Adventist-- so they do not practice or perform on the Seventh-day Sabbath to honour his beliefs-- how cool is that? https://youtu.be/qJ_MGWio-vc
Now I have added the potato halves and the coconut oil immediately went liquid-- like an oil slick on a swamp-- not pretty-- but smells not bad
(3) Next stir in 1 tsp. Vanilla and 1/4 tsp. salt (I used Himalayan-- actually calls for sea salt)
(4) Add 2 1/2 C of Gluten-Free Flour Blend or regular Unbleached All-Purpose Flour (<--what i="" m="" span="" tonight="" using="">
(5)Add in 1/4 C. Finely Chopped Pecans... switch to the Bony M Christmas Songs https://www.youtube.com/watch?v=uIpCVPaaI7Y...
(6) Turn oven to 350 F. Make a tight parchment paper tube of the flour/nut mixture and put it into the freezer for about 15 minutes.
(7) With a very sharp knife, slice about 1/2 inch pieces-- should make about 6 dozen. Lay about 12-15 on a parchment-covered cookie sheet. You could just start with this many and put the rest back in the freezer to bake later (what I'm doing tonight as it is getting late). Some pro cookie-bakers like to bake fresh vs. store/freeze their cookies after they bake them. Have Fun! Go to my site at organicgranny.com to see how these cookies turned out. The recipe will be posted there (Here is what the unbaked cookies look like in the pan: (they don't spread much) (Bake 10-20 minutes until golden brown-- depends on how hot your oven is-- keep an eye on them-- don't let them scorch!
For another slightly unusual (but delish) Shortbread Recipe, take a look at the Almond Pulp Shortbread (the pulp is leftover from the making of almond milk).
To make a perfect Biscotti, use this recipe but decrease the Coconut Oil to 3/4 C. and bake for slightly longer. For Biscotti you will cut out fingers vs. rounds. Perfect for dipping in a cup of hot chocolate.
(1) Boiling a small potato (peeled, cut in half) -- sounds goofy, but I learned about using spuds in all sorts of dessert recipes from a recipe book I brought back from Newfoundland and gave to my sister-in-law years ago-- wonder if she ever tried any of the spud recipes?
(2) Cream together about 1 C. of Coconut Oil, 1 C. of Coconut Sugar, and the soft boiled spud (okay- the heck is boiled out of it-- no vitamins here, folks, just starch)
Let's see if these become shortbread or just some yukky mess with potato in it.... if they are worth re-producing, I will silver-wrap you about 6 teeny little cookie gems-- the way they parcel them out in gluten-free sample shops... I'm just that exquisite with my baking... (sarcasm emoji)
The stupid potato isn't really boiling-- what's with that?
Put some cooking-making Christmas music on--this will take a while (suggestion: BonyM or maybe Pentotonix or whoever)
Here is a pic of the creaming of the coconut sugar and the coconut oil as I wait on the little potato that is boiling away on the stove, attempting to be mushy, starchy... looks nothing like my Grandmother's shortbread so far...
I'm listening to Pentotonix doing Little Drummer Boy on youtube... I'm just listening not watching because if I watch I get too distracted by their facial stuff, things they do with their mouths (it is acapella) etc. The one fella is a Seventh-day Adventist-- so they do not practice or perform on the Seventh-day Sabbath to honour his beliefs-- how cool is that? https://youtu.be/qJ_MGWio-vc
Now I have added the potato halves and the coconut oil immediately went liquid-- like an oil slick on a swamp-- not pretty-- but smells not bad
(3) Next stir in 1 tsp. Vanilla and 1/4 tsp. salt (I used Himalayan-- actually calls for sea salt)
(4) Add 2 1/2 C of Gluten-Free Flour Blend or regular Unbleached All-Purpose Flour (<--what i="" m="" span="" tonight="" using="">
(5)Add in 1/4 C. Finely Chopped Pecans... switch to the Bony M Christmas Songs https://www.youtube.com/watch?v=uIpCVPaaI7Y...
 |
| Flour/Nut Mix with added Coconut Oil Mix |
(7) With a very sharp knife, slice about 1/2 inch pieces-- should make about 6 dozen. Lay about 12-15 on a parchment-covered cookie sheet. You could just start with this many and put the rest back in the freezer to bake later (what I'm doing tonight as it is getting late). Some pro cookie-bakers like to bake fresh vs. store/freeze their cookies after they bake them. Have Fun! Go to my site at organicgranny.com to see how these cookies turned out. The recipe will be posted there (Here is what the unbaked cookies look like in the pan: (they don't spread much) (Bake 10-20 minutes until golden brown-- depends on how hot your oven is-- keep an eye on them-- don't let them scorch!
For another slightly unusual (but delish) Shortbread Recipe, take a look at the Almond Pulp Shortbread (the pulp is leftover from the making of almond milk).
To make a perfect Biscotti, use this recipe but decrease the Coconut Oil to 3/4 C. and bake for slightly longer. For Biscotti you will cut out fingers vs. rounds. Perfect for dipping in a cup of hot chocolate.
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