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Pineapple Sage Cookies with Lemon
were a lot of fun to work out, to make, and to eat. I had too
many eggs and an abundance of great-looking pineapple sage.
They're bright citrusy cookies, and the nuts blend in seamlessly
to the base flavor and texture.
If you mill the wheat yourself:
200 grams corn
300 grams soft wheat
2 teaspoons coriander seed
1 teaspoon cardamom pods or about 1/2 teaspoon cardamom seeds
1/2 teaspoon anise seed
OR, if you do not mill the wheat directly....
300 grams soft wheat pastry
flour or unbleached all purpose flour, about 2 cups plus 200 grams or 1
1/3 cups finely ground corn meal or corn flour, or 4 cups all purpose flour
2 teaspoons coriander, freshly ground if possible
1/2 teaspoon cardamom powder
1/2 teaspoon ground anise seeds
1 teaspoon salt
200 grams of toasted walnuts
1 cup raisins
1/2 cup loosely packed pineapple sage leaves, rinsed and dried
3/4 cup sugar
1 1/4 cup butter, melted
juice and zest of 2 lemons
Mill the grains and spices together. Place about 1/4 cup of the
flour/spice mixture into a food processor and add the walnuts, and
process with the metal blade. As the mixture starts to clump or
stick together, pause the processor and add more flour. Continue
until the nuts are finely ground and evenly mixed in among the flour.
Add the rest of the flour/spice mixture, the raisins, and the
sage leaves. Process until the raisins are finely chopped.
In mixer bowl, whisk the eggs and sugar together until thick and
lightened in color. Beat in the butter, lemon juice, and zest.
Stir in the dry mixture from the processor.
Preheat the oven to 400 degrees F.
Drop teaspoonfuls of dough onto silicone lined or lightly greased baking
sheets. Flatten gently so cookies are about 1/4 inch thick.
Bake 6 minutes, turn sheet end-for-end in the oven, and, if baking two
sheets at once, switch top and bottom sheets, and bake another 6
minutes. Cookies should be lightly browned at the edges and on
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