Dandelion Shortbread

Out of all of our crops, our lawn dandelions are doing phenomenally! The kids had fun picking and eating something that usually gets mulched by the mower. Don’t worry, no bees were hurt in the making of these cookies.

Ingredients

• 1 cup salted butter, room temperature

• 1/2 cup sugar

• 1 cup dandelion petals (yellow part only, the green bits are bitter)

• 2 1/2 cups BCF Partially Sifted flour

• 1 egg, slightly beaten

• brown sugar

Directions

1. Beat together butter and sugar until fluffy. Add in the dandelion petals.

2. Add in flour until a ball forms. You may have to use your hands.

3. Split the dough in half. Roll each half into logs that are 1-2 inches in diameter.

4. Brush the egg on the outside of each log and roll in brown sugar until coated.

5. Wrap each log in plastic wrap and refrigerate for at least 2 hours. We did ours overnight.

6. Preheat oven to 325F.

7. Cut the logs into 1/2 inch slices and place on a parchment lined baking sheet.

8. Bake for 20 - 25 minutes.

Triple Chocolate Cookies

This is the perfect treat when you're craving something sinfully chocolate. The only thing better than the cookies themselves is the rich batter! 

1 cup butter
1 cup sugar
½ cup packed brown sugar
2 eggs
1 tsp vanilla
½ cup cocoa powder
1 tsp baking soda
½ tsp salt
2 cups Partially Sifted Flour
1 cup semisweet chocolate chips
1 cup white chocolate chips

Preheat oven to 350°F. Beat together the butter and sugars until fluffy. Then add in the eggs, vanilla, cocoa powder, baking soda and salt until mixed. Combine the flour into the mixture. Finally, mix in the chocolate chips. Drop by the spoonful onto lined cookie sheets and bake for about 12 minutes. Let them cool before you try one!

Lemon Biscotti

Biscotti is the twice baked potato of the cookie world. It is first cooked like a loaf then sliced and baked again. This gives the cookie its dry texture, which is perfect for dunking.

1 cup sugar
½ cup butter
2 tbsp lemon juice (the juice from 1 lemon)
2 tsp grated lemon peel
2 eggs
3 ¼ cups Partially Sifted Flour
1 tsp baking powder
½ tsp salt

Preheat oven to 350ºF. Beat sugar, butter, lemon juice, lemon peel and egg until smooth. Add in dry ingredients. Shape dough into two rectangles, each 10 x 3 inches. Bake for about 20 minutes or until a toothpick comes out clean. Let cool for 15 minutes. Cut cookies into ½ inch slices and place back onto the cookie sheet with the just cut side down. Bake for 15 more minutes or until crispy and light brown.

Banana Oatmeal Cookies

Now, these cookies are so moist and chewy they’re almost like mini-loafs. Not to mention, they’re even tasty frozen!

1 cup sugar
2 medium bananas, mashed
¾ cup butter
1 egg
2½ cups old-fashioned oats
1 cup Partially Sifted Flour
½ tsp salt
½ tsp baking soda
½ tsp cinnamon

Preheat oven to 350ºF. Beat sugar, bananas, butter and egg in a large mixing bowl. Stir in remaining ingredients. Drop tablespoons of dough on a greased cookie sheet. Bake for 10 – 12 minutes. 

Whole Wheat and Honey Cookies

The honey in these cookies keep them extra moist. They go perfectly with a nice cup of tea during a cool evening.  

½ cup packed brown sugar
½ cup softened butter
½ cup honey
½ tsp vanilla
1 egg
2 cups Whole Grain Wheat Flour
½ tsp salt
½ tsp baking soda

Preheat oven to 375ºF. Beat together sugar, butter honey, vanilla and egg in a large bowl. Stir in remaining ingredients. Drop by tablespoonfuls on a cookie sheet. Bake for 9 – 11 minutes until edges are brown.