Everlasting Gardener

Joanie Lapic Herb Specialist

Calendula Cookies

1/2 c. raw sugar
1/2 c. xylitol
1/2 c. fresh or dried Calendula petals
1 c. slivered almonds
3/4 c. dried cranberries
2/3 c. unbleached white flour
2/3 c. whole wheat flour
1/3 c. + 1 Tbsp. yellow cornmeal
1 tsp. non-aluminum baking powder
1/2 tsp. salt
slightly rounded 1/4 tsp. clove or nutmeg powder
12 Tbsp. softened, unsalted butter, cut into 12 pieces
1 extra-large egg (or two small)
1 tsp. pure vanilla extract.

In a mixer or food processor, combine sugar and Calendula until Calendula starts to break down into smaller pieces.
Transfer Calendula sugar into a shallow bowl.
In large bowl, combine flours, cornmeal, baking powder, salt and nutmeg. Toss to mix.
Preheat oven to 350 degrees.
Measure 3/4 c. of Calendula sugar and put in food processor or mixer with butter. Process until creamy and blended, about 1 minute, stopping to scrape sides if necessary. Add egg and pulse for about 1 minute; add vanilla and pulse to blend. Add dry ingredients and process until just blended - do not over mix.
Transfer dough to bowl and add nuts and cranberries, stir to distribute nuts and berries evenly.
Scoop about 1 Tbsp. dough and roll into a ball about 1 " in diameter or slightly larger. Roll balls in remaining Calendula sugar, and place on baking sheets, spacing balls about 2 " apart.
Press balls flat, to about 1/4 " thick. (Dip the flattener into the sugar occasionally to prevent sticking.)
Bake cookies about 14 min. until edges are slightly brown.
Remove cookies from sheets immediately and cool on racks. (If the cookies cool on the pans, they will harden and break when removed.)
Store in a tightly covered container.

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