4 days into 2016
when i look back on the past year
i remember a burning city —
an angry country,
one that is still simmering.
in our little corner of the world
we are watching with ever shifty eyes
and forced discernment.
in the coming months
there’s going to be a shift.
i don’t say that to be ominous,
but it would be dishonest to say i was hopeful.
instead i will say:
Mexican Wedding Cookies.
take that d.trump.
spiced mexican wedding cookies
generously adapted from the kitchn
Makes 2 1/2 dozen
1 cup scant coconut oil, still solid at room temp
1 cup powdered sugar, plus more for dusting
1 large egg, beaten
2 cups AP flour
1 tsp cinnamon
1 tsp ground cardamom
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup ground cashews
preheat oven 350F.
in a mixer, cream the coconut oil with 1 cup of powdered sugar until well blended and smooth. beat in the egg. add in the flour and spices. turn off mixer. with a spatula mix in the ground cashews.
cover with plastic wrap and chill in the fridge, about 10 minutes.
line two cookie sheets with parchment paper.
remove dough from fridge and form bite sized balls. i used a regular teaspoon. work quickly, coconut oil has a low melt temp, your body temp can easily melt it.
place the balls on prepared baking sheet about an inch or two apart. bake for 15 minutes.
allow to cool just until you’re able to handle them and using a mesh sieve, dust the tops with powdered sugar, amount at your discretion.
cookies kept for up to a week, covered at room temp, on the counter.