Thursday, April 18, 2013

Wicked Good Cookies for Boston

Here in the Boston area, we're overwhelmingly relieved that Dzhokhar Tsarnaev is finally in custody.

Here's a cookie recipe I put together after the bombing to cheer myself up. It features ingredients inspired by the city I love. Make yourself a batch, or keep on scrolling to the end of the post to get your own dozen cookies straight from the corn-free kitchen. All profits from your $20 purchase will benefit One Fund Boston, a charity set up to help the victims.


3 cups unbleached all-purpose flour
1/2 cup dried kidney beans (in honor of Boston baked beans)
1 1/2 locally farmed grass-fed butter, melted
1 cup New England maple sugar
1 1/2 teaspoon pure vanilla extract
3 eggs, locally and humanely farmed

2 teaspoons local, pastured milk
1 1/2 teaspoons local, pastured butter
1/2 cup maple sugar
1 1/2 teaspoons potato starch (You can't make New England clam chowdah without potatoes. Incidentally, you also can't make corn-free frosting with confectioners' sugar, so the starch adds that powdery quality to the granulated sugar.)


1. Grab a friend and a glass of home brew and put the Red Sox game on.
2. Preheat the oven to 350. Line the cookie sheets with parchment paper.
3. Divide the dried beans in half, and put the first half in a food processor until they're finely ground, then add the rest. After about one minute, the mixture should become powdery.
4. Pour your newly made bean flour into a large bowl with the all-purpose flour and stir until gently mixed, then sift together into another bowl. This will mix them together well, and any too-large beans pieces won't make it through the sifter.
5. Beat the butter until it's creamy. Gradually add the maple sugar, then vanilla, eggs, and flour mixture.
6. Pour plenty of flour onto a flat surface to keep your batter from sticking to itself, and roll it out until it's about 1/4 inch thick. Cut out whatever cookie shapes you like and bake for about 10 minutes, until the edges are golden brown.
7. While the cookies are in the oven, start on your frosting. Mix together milk, butter, sugar, and starch. Mixture should be thick enough that decorations won't run. Add sugar and starch as needed until you arrive at the right consistency.
8. When cookies come out of the oven, let them cool completely before frosting.

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