It's Cookie Time!

Oh tasty morsels~nectar for the soul! I am attending a cookie-exchange party tonight and decided to bake up a delicious egg-free cookie that is as easy as it is scrumptious. It's also pretty low in sugar which is a plus! I try to make a lot of my baked-good recipes without eggs. This is for two reasons: first being that if I want to adapt/develop a recipe into a vegan version, it's important to understand how to substitute for eggs correctly. And second, the Yogic Diet, which I specialize in, does not include eggs. So while butter, milk, yogurt and a little cheese are considered OK, eggs do not fit the bill in the diet for the mind. The Yogic Diet is intended to not only keep the body in tip-top health, but also to keep the mind at even-keel. Food that can tend to either lower thought-vibrations (eggs, mushrooms, and rotten or over-ripe foods) or over-excite thoughts (onions, garlic, processed foods, caffeine, under-ripe and stale foods) are avoided so that it becomes easier to meditate. Interesting huh? I will be writing more about the 'energetics of food' as it's an area of great interest for me.

Here is the simple cookie recipe to try. Matched up with a nice cup of cocoa, tea or milk, will surely be a crowd-pleaser. I bet Santa would even really like these ;)

Basic Pecan Shortbread
Prep 45 min Chill 2hrs
Bake 10 min Oven 350

½ cup raw sugar
½ tsp. flaky sea salt
2/3 cup organic pecan pieces
16 Tbsp. organic unsalted butter, slightly soft
2 tsp. pure vanilla extract
2 cups unbleached, unenriched flour (I plan to experiment with spelt, kamut, and GF flours too)
6 oz. white or dark chocolate

1. Pulse sugar and salt in dry bowl of food processor until fine and powdery. Add pecans; pulse until finely ground. Add butter in large chunks and vanilla. Pulse until butter is smooth. Add flour; pulse until forms soft dough. Transfer to bowl and knead briefly to even out mix.
2. Form a rectangle log about 12 inches long of dough. Wrap in wax paper. Refrigerate 2 hours or overnight.
3. Preheat oven to 350. Cut log into slices ¼ inch thick. Place at least one inch apart on ungreased cookie sheet. Bake 10-12 minutes until edges are golden.
4. Wait until cookies are nice and cool. Melt chocolate and drizzle over cookies.

*You can really top the cookies with whatever you like, or enjoy them plain. In the 3rd picture above, I topped some with a white chocolate frosting and coconut so they look like snow...and I love any excuse to use coconut:)

And an update on the Goat's Milk stuff. I have been having bits and morsels of goat cheese and yogurt and lo and behold, my body seems pretty cool with it. The bottom picture is my current favorite way to enjoy a little raw goat cheese: I toast a piece of Ezekial Cinnamon Raisin bread (this is a sprouted grain bread). Slice up some raw goat cheese (you could also spread some Chevre), top with walnuts and drizzle with honey. Pair with a warm cup of tea and DELISH! Amazing breakfast or snack.

Om shanti & Enjoy!