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Recipes from the Field & Pasture:
Strawberry Rye Thumbprint Cookies
These cookies are made with our strawberry spread, rye flour and heritage baking lard.
They are sweet, full of farm goodness and really a wonderful treat!
Recipe is an original by our farmer Lane Callahan.
Ingredients:
1 cup rye flour
3/4 cup wheat flour
1/2 tsp baking powder
3/4 tsp salt
3/4 cup baking lard
1/2 cup sugar or honey (set a little of the sugar aside to coat the cookies)
1 egg
1 tsp vanilla
2/3 cup strawberry spread
Purple = Farm ingredients, available now!!
Directions:
1. Preheat oven to 350
2. Whisk together the flours, baking powder, and salt. Set aside
3. In a separate bowl cream together lard and sugar/ honey using a handheld mixer until fluffy (about 5 mins.)
4. Beat in egg and vanilla until just combined and then mix in dry ingredients
5. Roll into balls about 1 inch in diameter and dip/ roll each in sugar. Set them on an ungreased cookie sheet about 1.5 inches apart
6. Press thumb into each cookie and fill each print with jam
7. Bake for 10 - 15 minutes until bottoms are slightly brown
**Note: Add 1 Tblsp ground dried lavender to dry ingredients for a unique combination of flavors
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