Oh, hello! It’s been a little while since we’ve last posted, and we’re sorry about that. It’s been a busy time for us both, but we’ve been stockpiling recipes and will be rolling out some new posts for y’all in the next little while. If you’ve been keeping up with us on Instagram then you know we’ve been on a bit of a health kick lately, however with Valentine’s Day just around the corner it was only inevitable that we’d be indulging in a little sugar and butter!
We’ve been experimenting with Coconut Palm Sugar recently, and are loving the results. It’s made with the sap of the coconut palm that has been extracted, boiled and dehydrated. If you’ve never heard of it before, you’ll likely be hearing much more in coming months, as it’s being touted as the new “it” sweetener of 2015. Coconut palm sugar is 70 to 79 percent sucrose, making it significantly lower in fructose than regular cane sugar.
Probably the best thing about using coconut palm sugar is the caramel-like, almost smoky taste it has. When you’re making something as simple as sugar cookies, it adds a nice depth of flavor that you might not otherwise experience with white sugar. It’s subtle, but the intensity will of course depend on how dark your coconut palm sugar is (you’ll often find it available in a variety of shades, from light brown to a very dark, almost molasses color).
These cookies are perfect for Valentine’s Day, but would work just fine any other time of the year too. Our Instagram friend Debi from The Garden of Eatin was kind enough to send us the heart sprinkles in the mail, because we were having trouble finding some locally.
Let’s just say we ate our fair share, and a few for Debi, too! Makes roughly 30-40 small cookies.
Coconut Palm Sugar Cookies
- 90 g butter softened
- 105 g coconut palm sugar
- 1 egg
- 1 ml vanilla extract
- 165 g flour
- 2 g baking powder
- 2 g salt
- 150 g confectioners sugar
- 30 ml water
- 10 ml honey
- food coloring if desired
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
Preheat oven to 400F.
Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on an ungreased cookie sheet.
Bake 6 to 8 minutes in preheated oven. Cool completely before decorating with icing.
For icing, mix all ingredients together until smooth. Keep covered with a damp cloth to keep from drying out until use, or place in a pastry bag if you prefer piping your icing.