Seaweed Sugar Cookies and Holiday Baking
Here's one of our favorite cookie recipe- just in time for holiday baking. What do you love to make to celebrate the season? Leave a comment below and we'll pick a random winner after Christmas. Our gift will be a collection of our favorite eco kitchen goods plus a seaweed spice. You have a great chance of winning as we don't get a lot of comments and you'll be helping us build community and grow our business. Happy Baking!
It's that time of year when our kitchens are filled with good smells. Baking and sending cookies is a holiday tradition in our family and one of our favorite recipes involves using seaweed. I first discovered adding seaweed to baked goods with the amazing cookbook- The Irish Seaweed Cookbook and we have been experimenting ever since.
You can whip the dough in the morning, let it chill, bake turn on a holiday movie and start decorating. They are so cute and so delicious and adding seaweed gives that extra burst of flavor.
We made a few changes to the King Arthur Sugar Cookie recipe.
The Greatest Seaweed Sugar Cookie
(a.k.a. the sugar cookie recipe from King Arthur Flour with seaweed instead of salt. When in doubt of a recipe check out www.kingarthurflour.com they are the gold standard for baked goods)
3 sticks of butter
2 cups of sugar
2 eggs and 2 egg yolks
4 teaspoons vanilla extract (or rum, I like rum)
2 teaspoons almond extract
1 1/2 teaspoons dulse flakes
1 teaspoon baking powder
Beat the butter and the sugar together until it's light and fluffy. Add in the eggs one and a time, blending after each egg. Add in the extracts and stir and then the dulse flakes. Make sure the dulse is thoroughly mixed in and distributed, you don't want dulse clumps in your cookies. Add the baking powder and stir (I do this so I only have to clean one bowl), you can also combine the flour, dulse, and baking powder in a separate bowl and then slowly add it into the dough. Add the flour and mix until just combined. Scrape your dough together into a cohesive ball and cover your bowl and place it into the refrigerator for a few hours or even overnight. This is the zero waste way of chilling dough instead of wrapping it in plastic wrap.
When your dough is nice and chilled work with 1/4 to 1/3 of your dough, keep the rest in the fridge to chill. Roll out your dough on a lightly floured surface until its roughly 1/4 inch thick. Use your favorite cookie cutters to shape your cookies and bake on a parchment lined tray in a pre-heated oven at 325 F. My oven is finicky and hot so I baked my cookies for 8-9 minutes turning once halfway through. Most people will need to bake these cookies for 10-12 minutes. Until the edges are just starting to take on color. I always over-cook the first batch, don't worry they still taste great.
Once your cookies are completely cooled you can decorate them any way you want. I like to use a lemon glaze (3 cups sifted confectioner sugar, lemon zest from one lemon, and enough milk to make it the consistency you want). The lemon is nice since it brightens up the sweetness of the cookie. You can dip your cookies into the glaze, pipe it if you have pastry bags and tips, or what we do is use the ends of butter knives, forks, and chopsticks to draw out our designs. Yes, our cookies look like they were made by children but that's part of the charm and the fun of making them!
6 comments
I love your products! My favorite scent on earth are Rosa rugosa flowers. Happy Holidays!
I’ve never heard of adding seaweed to cookies, but I’d love to give it a try! Thanks for the recipe!
Stollen! My mom always made the most amazing stollen and cardamom wreathes every year, and I’ve continued the raisin with my family. y
So happy to come across your blog & website! I think seaweed is an important rich nutrient to add to our diets, wellness products & gardens!! As an Ayurvedic practitioner, I recommend it highly to my clients.
My favorite holiday treat goes back to making Lithuanian pastries with my grandmother, mother, sisters and nieces. The recipe came from my great grandmother Eva from Lithuania. They are sooo yummy! This year I’ll be making with my boyfriend, who is a local captain, when he returns hopefully on Xmas eve!
I’m happy to share my family’s recipe. Happy holidays!!
Chrusciki. 4cups flour, 4Eggs, 1 teaspoon salt, 1 cup powered sugar, 1/2 cup butter, 1 teaspoon vanilla, and a jigger of rum. Beat eggs and salt together add sugar, butter and flavorings. continue to beat. Fold in flour and kneed until the dough blisters. Transfer to a well floured board and kneed well. Cut into four pieces and roll each piece very thin and cut into strips about 3 to 4 inches long. Slit each piece in the center and pull one end through the slit. Fry in hot fat ( Crisco) until lightly brown. Drain on absorbent paper and sprinkle with powered sugar. I use brown paper bags to drain them ..
Replace flour with gluten free flour for celiac, as I am and they are still delicious!!
I’ve been working on incorporating more sea vegetables into my life and this looks delicious!
I am not a holiday cookie maker, but absolutely enjoy making pizzelles from a recipe my Italian mother in law (along with her mothers pizzelle maker) They are so special because they are unexpected and so delicious. I love finding unique plates at antique or resale shops and giving a plate of these as gifts of appreciation for folks around the holiday season.
Beat 3 room temperature eggs and 3/4 cup of sugar add a half a cup of melted butter 1 teaspoon of vanilla and a half of teaspoon of anise extract and whisk together. mix 2 teaspoons of baking powder with 1 3/4 cups of flour and add to the egg mixture. Let chill for a bit as you heat up the pizzelle iron then press by the teaspoons full. Cool until light brown and crispy (or to your irons setting) Makes a big batch! Dust with confectionery sugar if desired.