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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 13 |
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These are very thin crisps, sweetened with Pure maple syrup and made from whole wheat pastry flour. If you can't find a blood orange, any organic orange will do. The time includes a 1 hour chill time. Ingredients:
1/2 cup unsalted butter, softened |
1 tablespoon blood orange, zest of |
1/3 cup pure maple syrup |
1 large egg |
1/2 teaspoon vanilla extract |
6 tablespoons whole wheat pastry flour |
1/4 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1 pinch salt |
1/2 cup old fashioned oats |
1/2 cup finely chopped pecans |
Directions:
1. In a stand mixer or large bowl, cream the butter and orange zest until fluffy. Beat in the maple syrup. Add the egg and vanilla and beat until well mixed.
2. In a medium bowl, combine th eflour, baking powder, cinnamon, salt, oats, and pecans. Stir into the butter mixture to make soft dough. Chill the dough mixture for at least 1 hour.
3. Preheat the over to 375 degrees. Line 2 baking sheets with parchment paper. Use a tablespoon to scoop the dough, form in into balls, and place on the sheets at least 3 inches apart. A standard baking sheet should hold 5 cookies.
4. Bake for 6 to 7 minutes, reverse the position of the sheets, then bake for 6 to 7 minutes more, until the cookies have a dark golden edge that extends about 1/2 inch into the cookie. Cool for 10 minutes on the pans, then transfer to a cooling rack with a spatula to finish cooling completely.
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