Just those two little words send my heart soaring.
To walk into Village Books to see this table, set with the books of all the amazing writers who will be reading this month
Words just fail me.
Then to go down to the cookbook area and see this display.
Oh My! Sorry for the poor lighting, I forgot to bring along a bounce.
So if you are in Bellingham on Thursday December 8th at 7pm and would like to sample some treats from the book, meet me and my family, hear a bit of the backstory to the book and get one signed for a gift (or for yourself), please join me.
I’ll be the one blushing a lot.
Cookie flour mix
2 cups 250 grams brown rice flour
1 cup 161 grams white rice flour
1 cup 160 grams potato starch
2 cup 246 grams sorghum flour
1 cup 147 grams sweet rice flour
1 cup 116 grams tapioca flour
4 cups 855 grams organic cane sugar
2 tablespoons 34 grams baking soda
¼ cup 67 grams baking powder
1 tablespoon 21 grams salt
Chocolate roll out cookies
½ cup 113 grams unsalted organic butter
1 large egg
½ cup 40 grams cocoa powder
1 teaspoon 5 grams vanilla extract
2 ½ cups 475 grams cookie flour mix
Beat butter till light and fluffy.
Add the cookie mix and cocoa and continue to beat till well combined.
Beat in large egg and vanilla extract
Beat for one minute. The dough will be pliable and thick.
Cut a 15” long piece of plastic wrap
Place dough in a log form down one side of the wrap.
Roll the dough into the plastic and refrigerate for 6-8 hours before using.
It can also be frozen at this point for slice and bake cookies.
When you want to roll and cut out the cookies, sandwich the dough between parchment paper. Roll out to ½ inch thickness and cut out using cookie cutters
Bake at 350 degrees for 10-12 minutes till the cookies puff slightly and feel firm to the touch.