Receta Herb-infused sugar cookies
Happy Halloween!
Or, as I prefer to say, Happy Day After The Ninj's Birthday!
I don't do a whole lot for Halloween. Heck, since we moved to the farmette, we don't even get a single trick-or-treater. I guess making the half-mile walk down our driveway in the pitch dark just for a Reese's peanut butter cup is a little too spooky.
But since I own the cute black cat treat bags that you see in the photos (they have sparkly green eyes, too!!) and I was making these herb-infused sugar cookies anyway, I decided to tip my hat to The Day After The Ninj's Birthday.
These herbed sugar cookies are really a joint effort, though, because they center on herb-infused sugar (in this case, lavender, vanilla and lime zest) made by my new blogger friend Jess of Gather Round Kitchen. We met at a local food swap, where she was swapping this simple infused sugar. Easy yet fancy: totally brilliant!
I used it to make sugar cookies but you could also use it in your tea or some simple breakfast muffins. Another swapper used it to make a lovely sugar scrub as well.
I love this sugar cookie recipe because it's not only simple but also leans a tad to the healthy side and can be customized easily. If you don't have or want to use herb-infused sugar, simply add a little vanilla and cinnamon. Don't like cinnamon? Throw in some citrus zest instead. The recipe is great for holiday-themed cookie cutters but you can also just use a basic circle cutter to make it an everyday cookie.
Sometimes a simple recipe is all you need to get your creative juices flowing.
Do you make or use flavored sugars? Leave a comment: The Ninj wants to know.
Herb-Infused Sugar Cookies
If you choose to make this recipe with regular sugar, simply add a teaspoon of vanilla and a teaspoon of cinnamon to the ingredients listed below.
Ingredients:
- 1 1/2 cups white whole wheat flour (I use King Arthur brand)
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 4 tablespoons coconut oil
- 3/4 cup herb-infused sugar (add a bit more if you like your cookies on the sweet side)
- 2 eggs
- Turbinado or other coarse sugar for sprinkling
Directions:
Preheat oven to 350 degrees.
In a bowl, whisk together the flours, baking powder and salt. In the bowl of a stand mixer, cream together the butter, coconut oil and sugar until smooth and light. Add the eggs and mix until combined. Add the flour mixture and mix until a nice dough forms.
Turn the dough out onto a LIGHTLY floured surface (or a large sheet of parchment paper). Divide into three portions (just for manageability). Roll one section out to a thickness of about 1/4 inch. Cut out shapes using a cookie cutter and place on a parchment-lined baking sheet. Sprinkle each cookie with coarse sugar. Repeat for all remaining sections.
Bake for about 8-10 minutes -- they don't really brown so be sure not to overcook them. Cool completely on a wire rack.