031512. Have I mentioned that the Cottage used to be a vacation rental?
Before the LO and I invaded his space in Montana, the Cowboy would go off to work out of town and rent out the Cottage to visiting professors, directors for the local opera, ski-bunnies and boys … you name it.
It’s filled with memorabilia from his rodeo and cattle days. There are Cowboy tchotchkes by the front door. Boots in the foyer. Well-worn silver stirrups on display on the TV cabinet. Hats hanging on more than a few hooks in key locations around the house. And photos, prints and paintings adorning most walls.
Hence the name: The Cowboy Cottage.
So that means there’s a treasure trove of Cowboy kitch in the most surprising corners of the house.
Like this wonderful little tin
…which just happens to include a cookie cook book and cuter than cute cookie cutters.
And that’s reason enough to get the LO and I into the kitchen.
Three times in the last week.
To make a yogini version of “cowboy cookies.”
See, we’re on the road to eliminating refined sugar from our cooking.
And now that we know that more than 70 percent of processed corn products contain GMOs (genetically modified organisms), we don’t use canola oil.
Plus, we avoid shortening because of the high level of hydrogenated fats.
And most of the recipes in this cute little book have ALL THREE ingredients.
So after more than a few adjustments, we’re really happy with our very own version of a Vanilla-Coconut Cowboy Cookie.
- 6 tbls coconut oil
- 1/8th tsp salt
- 1 tsp vanilla extract
- 1 Tbls buttermmilk
- ½ c coconut palm sugar
- 1 egg
- about 1 ½ - 2 cups unbleached organic flour
First thing to do is preheat the oven to 350 degrees.
In a medium-big bowl, blend the coconut oil, salt, buttermilk, vanilla and coconut palm sugar with a spoon until creamy.
Beat the egg.
Mix in the well beaten egg.
Then add the flour ½ cup at a time to make a smooth medium-soft dough.
Roll it out on a well-floured surface.
Cut with your cutest cowboy cookie cutters (or whatever shape moves your inner yogini).
Bake on a greased cookie sheet (We use a grape seed coking spray) for 10-14 minutes. They “firm up” after a few minutes out of the oven.
P.S. Today's post appears on thenourishinggourmet.com's Pennywise Platter Thursday!