Ingredients
1 1/2 stick sweet butter
3/4 c. evaporated cane juice crystals
2 tbsp. evaporated cane juice crystals
3/4 tsp. kosher salt
1/4 c. freshly squeezed orange juice
2 tbsp. organic vanilla extract
1 c. organic whole wheat flour
1 c. organic barley flour
1/2 tsp. aluminum-free baking powder
Preparation
Step 1Beat together the butter, sugar, and salt in a medium bowl. Add the orange juice and the vanilla. Then add flours and baking powder, stirring to combine. Divide the dough in 1/2 and place it in the refrigerator for an hour.Step 2Preheat oven to 350 degrees F. Lightly grease two baking sheets, or line with parchment paper.Step 3Take one piece of dough out and roll it out to a circle about 14 inches in diameter. Cut out cookies with your cutter of choice. Place them on the baking sheet fairly close together as they won’t spread much. Bake for 15 minutes or until the bottom of the cookie is lightly browned. Cool the cookies on a rack. Repeat with remaining dough.
