I know, I know. A cookie recipe on Christmas? I had lofty goals of doing a few whole-grain cookie recipes for you this season and then — the season really flew by, didn’t it? But if you’re anything like our family, there is a lot of down time together during this week and making (and eating) cookies is a nice break amidst wrapping and last minute errands. Plus, this cookie is decidedly wintery and could easily be bookmarked for a slow weekend in January or February instead — they’re warmly spiced; boast ground and candied ginger, a kiss of citrus, and a fragrant combination of both honey and molasses. If you’re an afternoon tea drinker, these have your name all over them.
I developed these 100% whole-grain cookies for Attune Foods; they’re made with whole-wheat flour, spelt flour, and honey graham crackers. We’ve made forays into spelt flour recipes on the site this year with Rhubarb Custard Crisp Bars, Buttery Almond Honey Cake, and Muscovado Fig Newtons — if you recall from any of those sweets, I especially love spelt flour for people looking to break into baking with whole-grain flours because it acts so much like all-purpose flour and is an easy substitute in most baking recipes; it’s what I call a great “starter flour.” The ground honey graham crackers help to lighten up and round out the flavor of these cookies, and add a bit of texture as well – making them delightfully tender and chewy at the same time.
We are in California now spending time with family (in the sun!), but I’m looking forward to joining you all back here in the New Year — planning a strong whole-grain breakfast line-up for January, including a book giveaway and all kinds of good, fresh morning ideas. As many of you know, Whole-Grain Mornings comes out December 31st (so soon!) — you can pre-order it now and it will arrive at your home just in time for some New Years inspiration. If you like the recipes and narrative around this space, I know that you’re going to dig the book. It has a good bit of each along with photos around our house and kitchen and the city we call home. Happy, happy holidays to you all! I’ve enjoyed a big ol’ 2013 with you here, and am so looking forward to the year ahead.
Learn More About the Book: Whole-Grain Mornings
Preheat the oven to 350 F. Line a large baking sheet with parchment paper or a Silpat baking mat.
In the bowl of a food processor, pulse the graham crackers until they become fine crumbs (should yield about 1 cup)
In a large bowl, mix both flours, graham crackers crumbs, baking soda, baking powder, spices and salt together.
In the bowl of a stand mixer fitted with the paddle attachment (or using hand beaters), beat the sugar, butter, molasses and honey together for 1 minute. Add the egg and vanilla extract and beat well. Working slowly, add the dry ingredients and mix until just combined. Remove bowl from mixer and fold in the ginger and orange zest.
Divide the dough into 2-3 tablespoon sized balls and place on cookie sheet. Bake for 15 minutes, or until cookie tops become crackly. They will still feel a little soft to the touch, but will firm up as they cool. Cool for 5 minutes on the sheet then transfer to wire racks to cool completely.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.