Sophie'S Cranberry, Pecan & Oats Spelt Cookies

1. 1

   Preheat the oven for 15 minutes on 180u00b0C. ( 350 F )

2. 2

   Tip: With an oiled knife, cut up the cranberries & the pecans into little pieces. You can also break up the pecan halves. Because of the oil, the cranberries & pecans won't stick to your knife.

3. 3

   In your Kenwood or Kitchen Aid, cream together the butter, egg, sugar & maple syrup.

4. 4

   In another bowl, add flour, baking powder & oats. Combine well.

5. 5

   Stir in the mix of flour, baking powder & oats.

6. 6

   Now, add the chopped up cranberries & pecans. Mix well.

7. 7

   This is a wet dough. Take your dough out & place it on a well floured Silpat or well floured baking sheet & dust your both hands well with flour. You are going to make smaller balls from the dough & flatten them a bit. Place them on a Silpat on a wire oven rack. Place in the oven, on a lower shelf. Bake for about 15 minutes. Watch them carefully!!! Don't let them get too brown!! Let them sit on the Silpat for about 5 minutes. The cookies will still be a bit soft. Transfer to a wire rack to cool down completely. Repeat with the rest of the dough. After cooling down completely, store in a cookies box.

* Per serving · 4 servings · Values may vary.

No additional tips available.