Variations

Chocolate: use 3/4 cup + 1 Tbsp. (101.5g) of flour, 3 Tbsp. (28.4g) cocoa powder, and 1/2 tsp. espresso powder

Gingerbread: (has not been tested) add 3/4 tsp. each of ginger and cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground cloves. Use brown sugar instead of white sugar, omit amaretto, and add 1 Tbsp. blackstrap molasses.

Speculaas: sub brown sugar for white sugar, add scant 1/4 tsp. each of cinnamon and ginger, 1/8 tsp. each nutmeg, allspice, and pepper, and 1/16 tsp. cloves.

Pinecone wood mold: use chocolate, speculaas, or gingerbread flavored dough. Use 35g of dough for each cookie, recipe makes 8. Bake for 8-9 minutes for a soft cookie.
To use the mold: grease with oil, then add 1 teaspoon of flour. Press flour into mold, then shake excess out. Add flour in between each cookie. Freeze molded cookies for at least 5 minutes before baking.

Roll out cookies

Yield: 10-12 cookies

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

A small batch of roll out cookies perfect for making any shape.

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Ingredients

Wet ingredients

• 1/4 cup (54.6g) coconut oil
• 1 Tbsp. milk
• 1/3 cup (67g) white sugar
• 1/2 (24g) egg
• 1/2 tsp. amaretto
• 1/4 tsp. vanilla extract

Dry ingredients

• 1 cup (120g) all-purpose flour
• 1/4 tsp. baking powder
• 1/4 tsp. salt

Instructions

1. Beat coconut oil with sugar for 1 minute until light and fluffy.
2. Beat in remaining wet ingredients, then fold in dry ingredients.
3. Roll dough out onto a silicone mat, using flour to coat the rolling pin, if needed. Place rolled out dough in the fridge for 5 minutes to slightly firm up.
4. Use cookie cutters to cut out cookies. Reroll and chill the dough, as needed.
5. Once cookies have been cut, bake at 375°F for 6-9 minutes, until edges begin to turn golden. Remove from oven, then allow to cool on a baking rack.

Notes

Frost with small batch icing.