|The Wondermill and Wondermix. My new favorite Mixer. I love it.|
Recently I was hired on to be the National Spokes Person for the Wondermill Company. It's so far has been a great experience. In the process of becoming a spokes person for this amazing company, I am also writing a new cookbook for the Wondermill and Wondermix. I love doing cookbooks. It's the process of creating new recipes that I enjoy. Researching recipes and ingredients are one of the best things of life. The next best thing is tasting the recipes when there are finally right. So over the next couple of months I will be posting teasers for the new book. Oh, did I tell you it's a dual cookbook, meaning it will have a great recipe on one page and on the next page it will have the gluten free version. How cool is that.
This recipe was inspired by my dear friend Nathan Botts. We cook together when we can find the time and we enjoy each others knowledge of foods. We combine what we both know and love and create some really great dishes. Recently I was over at his home with his family cooking Indian Food. It was amazing. I love the profound and deep flavors of India. India's spices make the taste buds dance with excitement. Nathan created a great cookie that night. I really have to give him credit for this recipe. The only complaint I had was the use of white flour in the recipe. I really don't like white flour cookies. I ate my share I have to admit even though they were white flour, that is a true testament to how good they were.
As soon as I could I made the recipe, actually Nathan cooks like me, no recipes. So I created a recipe and this time I used my Wonderflour blend. Wow, what was good before was absolutely one of the best cookies I have eaten. I love cookies and this is now one of my favorites. I hope you enjoy it as much as I do.
This is the finished cookie. So pretty. It is almost like a really over the top Ginger Snap.
Fresh Chopped Basil is one of the key ingredients.
I place the eggs and basil in the Wondermix Blender to chop the Basil.
Garam Masala is a wonderful blend of spices. Penzey's always comes to the rescue.
Wonderflour is a blend of whole grain Spelt, Brown Rice, and Pearled Barley
I mix the whole grains up in equal portions in a large bowl and grind them on the
finest setting in the Wondermill. Just so you know, the name of the Wonderflour came way
before I worked for them and before they started calling thier products Wonder. I
used the name because it is a wonderful flour. It just works out great that we combined forces.
Wonderflour made in the Wondermill.
Scoop the dough out on parchment paper.
I love parchment paper. It allows me to pull them off the cookie sheet
to cook quickly so I can bake some more.
Nothing like fresh baked cookies
Basil Spice Cookies
1 lb. butter
2 cups sugar or coconut sugar
2 cups brown sugar
2 teaspoons salt
2 teaspoons baking soda
1 cup chopped basil (place eggs and basil in blender and pulse until chopped)
1 tablespoon vanilla
9 cups fresh ground Wonderflour
Place soft butter and sugars in mixer bowl with cookie paddles. Place eggs and basil in the blender and mix until basil is chopped. Pour into the better and sugar mixture. Whip again. Using dough hooks, add salt, garam masala, and soda with flour. Mix well and add chips and or nuts if desired.
Bake in a 350 degree oven for 10 to 13 minutes or until light brown. Do not over bake, cookies are better slightly undercooked and cooled to remain soft.
Makes about 6 dozen. Dough can be made and kept in the refrigerator for quick cooking.