Valentine’s Day Brown Sugar Cookies with Hibiscus Rose Cashew Cream
Flowers are a girl’s best friend. And infusing them into delicious treats is a major plus. Happy Valentine’s Day!
makes about 35 medium-sized cookies
Brown Sugar Cutout Cookies
5 cups all-purpose flour
2 cups brown sugar, packed
1 tsp salt
2 eggs, large
3 tsp vanilla extract
2 cups butter, unsalted
Cream the butter and brown sugar together with an electric mixer bowl on low-medium speed. Use the paddle attachment. Mix until just incorporated - for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few more seconds.
tip: over mixing the butter and sugar causes too much air to be incorporated into the dough. Though this creates a light and fluffy cookie, it is not ideal for cutout cookies as the shape will not hold.
Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
Add vanilla to mixing bowl, stirring briefly.
In a separate bowl, sift together your dry ingredients (flour + salt).
Add the flour mixture to the bowl. tip: place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won't escape.
Mix on low speed for 30 seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it's ready. It's also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).
Roll the dough out and sandwich it between two large pieces of parchment paper. Place on a baking sheet and refrigerate for a minimum of 1 hour.
When ready to remove dough, preheat your oven to 350°F (176°C)
Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll all the little scraps and repeat.
Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. This is KEY in having your cookies hold their shape when baking.
Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie and your oven.
Let cookies cool to room temperature and decorate with your hibiscus rose cashew cream!
Hibiscus Rose Cashew Cream
1 cup soaked cashews, rinsed
1/4 cup beet puree (or large dices)
1/4 cup coconut milk
1/4 cup coconut oil
2 tbsp sunflower lecithin or MCT oil
2 tbsp maple syrup or honey
1 tsp hibiscus powder
1/2 tsp rose water
Soak your cashews the night before and rinse once thoroughly soaked.
I made the beet puree the night before by roasting them then popped one in the food processor, you can simply chop up a cooked beet and add to the rest of the ingredients.
In a food processor, blend all ingredients together until you’ve reached desired consistency.