Saturday, February 13, 2010

Valentine Coconut Sugar Cookies

This was a last minute Valentine's Day project. The little one and I were inspired by a Martha Stewart show we watched on-line on Friday. We had our aprons tied on before the show was even over! But of course, first we had to convert the recipe to bring the glycemic index down. This pretty much proves that you can make over any recipe as long as you have patience. This by no means makes these a 'healthy' cookie, but as I've said before - save the special foods for special days. Valentine's Day certainly does qualify as a special day! Each of our sweethearts got one giant cookie with their initial on it.

This recipe still needs a little work, but I'll share the recipe now and work on it a little in time for giant Easter cookies! (By the way, the original recipe is a Sugar Cookie recipe from Martha Stewarts Baking Handbook)

Combine 2 sticks of butter with 2 cups of coconut palm sugar using the paddle attachment of a stand up mixer. Add one egg, 3/4 tsp salt and 1 tsp vanilla until well combined. Slowly add 2 1/2 cups of white spelt flour until dough comes together.


Divide the dough in half and shape into disks. Wrap in wax paper and chill for 1 or more hours.


After the dough has chilled, roll out on a floured surface to about 1/4" thickness. You'll have to work quickly before the dough has a chance to warm up.


We used giant heart cookie cutters for the main cookies.



A set of plastic letter cookie cutters we've had for some time came in handy for the initial cookies to top the heart cookies. All the cookie pieces went back in the fridge to chill for another hour. After the chilling period, the big heart cookies baked in a 350 degree oven for about 15 minutes. The letters took about 8 minutes to cook. We let the cookies cool completely before we frosted them. We used a Royal Icing recipe but substituted Powdered Whey Low for confectionery sugar (1lb Whey Low, 5 T meringue powder and just under 1/2 c water). The colored dye is from a company that used beet juice for the red color.



The hearts were outlined with a small frosting tip (#2) and filled in with a larger one (#5).


An offset spatula dipped in water smoothed them out nicely. White Royal Frosting in a shell design finished off the edges.



They came out looking and tasting great without the 'sugar high'. The only down side was that the frosting didn't get really hard like normal Royal Icing but it was by no means wet. They were a big hit with all of our sweethearts.

Hope your day was sweet without the sugar -Wonderwoman


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