This recipe is from our Indigenous Foods Class Series.
Pinecone and Maple Cookies
1/2 cup (1 stick) butter, room temp
1/2 cup dark brown sugar, packed
1/2 cup maple sugar
3/4 cup all purpose flour
3/4 cup wild rice flour
1 1/2 cup old fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup plant-based milk
1/3 cup candied pine cones (storebought or homemade – here is a suggested recipe)
Preheat oven to 350 degrees
Cream the sugar and butter until really fluffy.
Add in one egg at a time until just mixed.
Add in milk and mix until all is combined
Add the flours, baking soda, baking powder together.
Then add mixture to wet ingredients and mix until dough forms.
If it is too firm to mix by mixer, use a wooden spoon or your hand to mix in oatmeal.
Mix in pinecones.
Form into balls on cookie sheet and flatten.
Place one or two sliced pinecones on top and bake for 14-16 minutes, until they are slightly puffed and edge is a little brown.