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GLUTEN-FREE: Below recipe is awesome- just substitute AP flour for 1:1 G/f flour (we sell Pamela’s, Bob’s and Cup 4 Cup) VEGAN: Substitute vegan butter, substitute sugar for honey, omit egg and add ½ cup melted coconut oil.
- For cookies: 1 stick of butter, softened
- ½ cup honey
- ½ tsp vanilla
- 1 egg, lightly beaten
- 2 cups All Purpose flour
- 1 tsp cornstarch (or tapioca flour)
- ½ tsp salt
- 1 tsp baking powder
- For icing: 1 ½ cups caster or fondant sugar, sifted
- 2 Tbls milk or hot water
- 1 tsp vanilla extract
For cookies: Using an electric mixer, cream together butter and honey. Add vanilla and egg. In a separate mixing bowl, combine flour, cornstarch, salt and baking powder. Slowly add dry mixture to butter mixture until dough is well combined and uniform. Refrigerate dough 30-60 minutes, until firm.
Preheat oven to 300°F. On a lightly floured surface, roll dough to ¼” thick and cut into shapes. Bake in preheated oven for 10 minutes. Cool on baking sheet for 5 minutes before transferring to a wire rack.
For icing: Stir to combine. Add color if desired.Recipes Home
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