Thank you for another fun fall recipe, Barb! It's also a perfect Thanksgiving cookie recipe!
Unfortunately, the book I adapted this recipe from does not include illustrations or pictures of this particular cookie, and I didn't take any pictures when we made them so I cannot provide you with help in this department. Although, experimenting with my family members' different interpretations of the instructions was part of the fun. If you make these cookies, please photo document and share! It will be interesting to see what you come up with.
Stag's Antlers fall cookie or Thanksgiving cookie recipe:
- 2 1/4 cups flour
- 1/2 cup Arrowroot Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon sea salt
- 1/2 cup butter, room temp
- 1/2 cup palm or coconut sugar
- 2 egg yolks
- 1 egg
- 1/4 cup milk
Stir together flour, starch, soda, cardamom and salt. Beat butter and sugar until fluffy, add in egg and yolks and then the milk. Gradually add dry mixture, beating until well mixed. Divide dough in half, cover and chill several hours or until easy to handle.
Roll each half of dough into a 12X6 inch rectangle. Cut each rectangle into 36 2X1 inch strips. Place on a parchment lined or ungreased cookie sheet. On one long side of each strip, make a slit 3/4 inch from each end. Curve to open slits.
Bake at 350* for 10-12 minutes or until done. Remove and cool.
Oh! And these are delicious with cranberry sauce! Here are recipes for cranberry sauce and pumpkin pie.
Barb's bio: “I'm a stay at home mom, beginning sustainable homesteader, heritage (everything) enthusiast and real food foodie living in the Driftless Region of Wisconsin.” Check out Barb's blog: www.wholeandthensome.weebly.com