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| Cardamom Cookies November, 2000 Makes 12 / Powdered arrowroot makes these cut-out cookies delightfully crisp. For a beautiful and tasty variation, sandwich two cookies with naturally-sweet fruit spread; serve immediately, before they become soft. 3/4 cup whole-wheat pastry flour or spelt flour 1/4 cup arrowroot powder or oat flour 1/2 teaspoon cardamom 1/2 teaspoon cinnamon 1/2 teaspoon aluminum-free baking powder 1/8 teaspoon sea salt 3 tablespoons canola oil 1/4 cup FruitSource syrup or other liquid sweetener 1/2 teaspoon vanilla  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or brush with oil. 2. Mix dry ingredients. Separately, whisk liquid ingredients together and add to dry. Stir well and form a smooth ball of dough. Roll out dough quite thin between sheets of wax paper; dust the bottom sheet with arrowroot powder or flour to prevent sticking. 3. Cut with cookie cutters. Transfer to baking sheet. Bake until golden around edges and underside, about 8-10 minutes. Transfer baking sheet to a cooling rack. From Sweet and Natural (St. Martin's Press) by Meredith McCarthy. Photography by: Laurie Smith Calories 77,Fat 4,Perfat 41,Cholesterol 0,Carbo 10,Protein 1,Fiber N/A,Sodium N/A |