#Cookies

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The other day, I tried making gluten free Palmier Traditionally, these French cookies are just puff pastry rolled up and sprinkled with sugar. They are super flaky, brittle, and crunchy and sweet.

My Mom made a version with handmade rough puff pastry dough that included cinnamon. The texture was not as light, but the cookies had a nice flavor and a nice soft texture.

I used the recipe attached as a base with Bob's Red Mill 1 To 1 flour mix.

It went well except in the shuffle of everything, I forgot to add the leavening which had a noticeable effect on the size of the cookies. However the laminations worked out well and provided lightness that made the resulting cookies edible and not little pucks. 🙂

In addition to the leavening, I will want to roll in more cinnamon/sugar into the dough. My memory of them includes …

Spent my Sunday baking our (Greek) Christmas cookies, and now the house is filled with the sweet scents of the holidays, honey, warm spices, and all the cozy vibes. The white ones dusted with powdered sugar are shortbread, but with a twist (roasted almonds). The others have a juicy syrup filling, crispy on the outside, and topped with walnuts.

Let the magic of the season begin! ✨

replied to Peter Butler's status

It’s like one of the easiest/best vegan cookie recipes for the winter holidays

* Two sticks vegan butter (1 cup)
* 1/2 cup powdered sugar
* 2-3 tsp vanilla
* pinch of salt

Mix that up

* 2 cups flour
* 1 cup (finely) chopped walnuts

Gradually add flour/nuts mix to butter/sugar mix and blend til dough

Roll into balls and bake 15m at 325F

Let em rest 3-4 minutes, roll em in a bowl of powdered sugar and then cool completely. Voila