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Pineapple Sage Cookies with Lemon

These 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
5 eggs

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 the bottom.

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