Spelt Butter Cookies
Ingredients
- 1 cup butter softened at room temperature
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract or rum extract
- 2 cups spelt flour
- ½ cup finely ground almonds or hazelnuts
- ½ cup cornstarch
Instructions
- Cream butter and sugar until light and fluffy, mix in egg, add remaining ingredients and mix until just blended. Refrigerate for 15 minutes if butter has become too warm, or cookies will spread out flat. If cookies still spread flat during baking, try refrigerating after cookies have been piped onto baking sheet.
- Fill cookie press with cookie dough, and press out cookies onto a baking sheet without the parchment. The dough should stick to the baking sheet as you lift the cookie press. Alternate Methods: Use a piping bag with a large holed tip to pipe a shape onto the cookie sheet or scoop out small balls with a spoon or small cookie scoop and press a nut or sprinkles onto the center.
- Bake at 350°F, in a preheated oven, for 12 – 15 minutes, or until barely browned. Cookies may be overly crunchy the next day if they have been over-baked.
- Icing your cookieCooled cookies can be iced by mixing icing sugar with lemon juice, orange juice or water. Put a cup of icing sugar in a bowl and add enough liquid to make a creamy icing.Brush or drizzle icing on cookies.Icing sugar can also be sprinkled over cooled cookies.