The cookie of the week

Hello Everyone,
This is a new cookie recepie, that will warm you up in the cold winter days.
Blessings
The Family GrainMill


Walnut-Cream Cheese Cookies

4 cups freshly ground spelt wheat flour
1 ¼ teaspoons salt
4 sticks unsalted butter, softened
6 ounces low-fat cream cheese
1 ¼ cups sugar
2 ½ tablespoons vanilla extract
2 ½ cups walnut halves (1 ½ cups toasted and chopped, 1 cup finely chopped)


1. Line 2 baking sheets
2. Combine flour and salt
3. In a separate bowl mix butter and cream cheese until fluffy.
4. Mix in sugar and vanilla. Add flour mixture and mix it until combined
5. Stir in toasted walnuts
6. Divide the dough in half, and shape a log from each half
7. Wrap logs in parchment paper and freeze them about 30 minutes
8. Preheat oven to 350F
9. Roll one log in half of the walnuts and cut into ¼ inch thick slices
10. Bake cookies until golden, about 18 minutes
11. Cool it on a wire rack

The cookie of the week

Hello Everyone,
We thought of you with this delicious autumn treat. We hope you will like these cookies, have fun and enjoy them.
The Family Grain Mill

German Cookies (Lebkuchen)

Cookies:
3 ½ cups fresh ground wheat flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground cardamom
½ teaspoon ground cloves
¼ teaspoon ground ginger
1/8 teaspoon salt
¾ cup brown sugar
½ cup honey
¼ cup butter
¼ cup dark molasses
2 teaspoons instant coffee granules
1 egg
¾ cup finely ground almonds


Glaze:
¾ cup powdered sugar
2 teaspoons lemon juice
1 ½ teaspoons water

1. For the cookies: Combine brown sugar, honey, butter, and molasses in a saucepan over medium heat; cook 3 minutes
2. Pour sugar mixture in a large bowl and cool it to room temperature. Add coffee and egg; stir well, then add almonds.
3. Combine flour, cinnamon, baking soda, cardamom, cloves, ginger, and salt in a separate bowl; stir well. Add flour mixture to sugar mixture and stir till it becomes a hard dough.
4. Turn dough onto floured surface and knead for about 1 minute.
5. Wrap dough into plastic wrap and refrigerate at least for 24 hours
6. Preheat oven to 325F
7. Cover to baking sheet with parchment paper, and divide dough for 4 portion
8. Roll each piece into 8x6 rectangle and cut out 16 bars.
9. Place bars on the baking sheet and bake them for about 20 minutes
10. Cool on wire racks
11. For the glaze: Combine sugar, lemon juice, and water; stir until smooth
12. Drizzle glaze over warm cookies

1. What we need to know about different flours?
   
   Quinoa Flour
   
   A seed originating in the Andes region of South America, quinoa is made into flour that is rich in a multitude of minerals, B vitamins and vitamin E, as well as omega-3 fatty acids. Most importantly, quinoa contains a balanced set of amino acids, making it a complete protein source, with protein content higher than that of any other flour.
   
   Try it: With a slightly grassy yet not overpowering flavor, quinoa flour pairs well with banana, zucchini and carrot breads and makes wonderful gluten-free tortillas.
   
   Store it: Keep refrigerated in an airtight container for up to four months or freeze for up to sic months.
   
   
   Spelt Flour
   
   An ancient grain dating back to medieval times in Europe, spelt has made a comeback as a healthy alternative to whole wheat. Although it is a species of wheat, it is easier for some with wheat intolerance to digest. A good source of protein, B vitamins and fiber, spelt also contains mucopolysaccharides, a type of carbohydrate that aids in blood clotting and stimulates the immune system. The gluten in spelt flour is fragile, so take special care not to over-mix.
   
   Try it: When using spelt flour in a yeast bread recipe, increase yeast by 25 percent (if two teaspoons yeast are called for, increase to 2 ½ teaspoons) or expect a denser loaf.
   
   Store it: Store in an airtight container in a cool, dry place for up to three months or refrigerate or freeze for up to one year.
   
   Kamut Flour
   
   Kamut is an ancient type of wheat related to the durum variety used in modern bread making. Kamut is believed to be of Egyptian origin. The name of Kamut is the word for wheat in the ancient Egyptian tongue.
   
   Kamut is grown organically since it is well suited to this method of farming. It has not undergone the genetic improvements that have produced high-yielding strains of modern wheat but have at the same time often diminished the plants natural resistance and hardiness.
   
   Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fiber. It is easy to digest and is generally well tolerated by those with sensitivity to gluten.
   
   Kamut flour has a mild, somewhat sweet taste. It can be substituted for wheat in any recipe and is used to make bread, cookies, crackers, cakes, muffins, crepes, pasta and breakfast cereal.
   
   
   Quick Substitution Guide

Spelt Flour 1 cup wheat flour = 1 cup spelt flour

Kamut Flour 1 cup wheat flour = 1 cup Kamut flour

Oat Flour Quick breads, cookies, pancakes:
1 cup wheat flour = ¼ cup oat flour + ½ cup wheat flour
Biscuits and yeast breads:
1 cup wheat flour = ¼ cup oat flour + ¾ cup wheat flour

Brown Rice Flour 1 cup wheat flour = ¼ cup brown rice flour + ¾ cup wheat flour

Buckwheat Flour 1 cup wheat flour = ½ cup buckwheat flour + ½ cup wheat flour
Yeast breads: 1 cup wheat flour = 1/3 cup buckwheat flour + 2/3 cup wheat flour

Millet Flour Cornbread, cookies, flatbreads and pancakes:
1 cup wheat flour = ½ cup millet flour + ½ cup wheat flour
Biscuits and yeast breads:
1 cup wheat flour = ¼ cup millet flour + ¾ cup wheat flour

Quinoa Flour Non-yeast recipes: 1 cup wheat flour = 1 cup quinoa flour
Yeast breads: 1 cup wheat flour = ½ cup quinoa flour + ½ cup wheat flour
Almond Flour/Meal
1 cup wheat flour = ¼ cup almond flour + ¾ cup wheat flour

Almond Flour/Meal 1 cup wheat flour = 1/4 cup almond flour = 3/4 cup wheat flour