Ingredients
- 1 cup Whole Wheat Pastry Flour
- ¼ cup Walnut Of Almond Meal (See Head Notes)
- ½ cup Unsweetened Finely Shredded Coconut, very finely minced
- ¼ cup Extra-Virgin Coconut Oil, softened
- ⅓ cup Fine-Grain Natural Cane Sugar
- ¼ tsp. Salt
- 1 large Egg, lightly beaten
- A Few Tablespoons Big-Grain Turbinado Suga
Preparation
Step 1
Whisk the flour, walnut meal and shredded coconut together in a medium bowl. Set aside. In a separate medium bowl, beat the coconut oil with the sugar and salt until it's smooth and looks a bit like a brown sugar frosting. Beat in the egg until everything is uniform in appearance. Add the flour mixture and stir just until incorporated. Turn the dough out onto the counter-top, knead it once or twice and gather it into a ball. Cut the dough in half, flatten each piece, wrap and refrigerate for at least an hour.
When you are ready to bake the cookies, preheat the oven to 350F degrees. Place the racks in the middle and line a couple baking sheets with parchment paper. On a floured work surface roll the dough out ⅛-inch thick. If the dough cracks, let it sit and warm up for a couple more minutes. Stamp out shapes with floured cookie cutters and place the cookies an inch apart on the baking sheets, sprinkle with a bit of the turbinado sugar. Bake until the cookie are just beginning to color at the edges 7-8 minutes. Remove from the oven and cool the cookies on racks if you have them.