As many of you who have read Nourished Kitchen for a long time already know, Valentine's Day is something special in our home. We don't go in for bouquets of flowers (though I like them), or cards, or teddy bears, but I do always try to make a little, special sweet treat for the loves in my life: my husband and son.
It might be Mayan Chocolate Truffles or Simple Chocolate Custard, or theses heart-shaped Einkorn Sugar Cookies with Strawberry Buttercream that are destined for my little boy's Valentine's Day Potluck at school. I'll also tuck some Hibiscus Ginger Water Kefir into his bag to share, too. (And don't worry, the recipe for that is coming soon, and if you're not familiar with water kefir, you should check it out here.)
Why I use einkorn flour
When I bake, I bake primarily with einkorn - an ancient variety of wheat that is relatively higher in nutrients like beta carotene than modern varieties of wheat offer. Einkorn is softer, too, much like spelt, and so I find that baking pastries, cookies and light-breads with einkorn flour particularly enjoyable. For those who maybe sensitive to modern varieties of wheat, you might find that you tolerate einkorn better. Read more about einkorn and other ancient varieties of wheat here. And, you can find einkorn here, or in most natural food stores.
Einkorn Sugar Cookies
- In a medium bowl, whisk the einkorn flour with baking powder and salt until evenly combined, and then set it aside.
- In the basin of a stand mixer, cream the butter and sugar together using the paddle attachment until light and fluffy, and then beat in the egg, vanilla and almond extracts. Working a half cup at a time, beat the dry ingredients into the wet ingredients until you form a smooth and uniform dough.
- Spread a piece of parchment or waxed paper on your working surface, and roll the dough to ¼-inch thickness. Cover with another piece of parchment or waxed paper, and transfer to the refrigerator to chill for 1 hour.
- Heat the oven to 350 F, and line a baking sheet with parchment paper.
- Remove the chilled cookie dough from the oven, and cut out the cookies. Bake about 10 minutes, or until lightly colored at the edges. Transfer them to cool on a wire rack.