Acorn Cinnamon cookies

Recipe developed by Jed Wheeler of Manzanita Cooperative

These cookies fall somewhere in the hypothetical space between a peanut butter cookie and a snickerdoodle. They are sweet without being overly sweet and avoid the oily mouth feel of many peanut butter cookies. When I first developed the recipe I intended to send them to potential investors in Manzanita, but my kids and wife decided they were too good to be allowed to leave the house and devoured them all. So I had to make more. If you intend to have any left to share, I suggest you double the recipe.

Ingredients

• 1 3/4 cups wheat flour

• 1 cup acorn flour

• 1 cup butter, softened

• 1 cup unrefined raw sugar or 1/2 cup each of white sugar and brown sugar

• 1 tbs cinnamon

• 1 tsp salt

• 1 tsp baking powder

• (Optional) 1 cup of leached and chopped acorn bits or pine nuts

Process

1. In a large mixing bowl mix together butter and sugar until the texture becomes light and fluffy. If you’re using an electric mixer this will likely take 3-4 minutes

2. Add eggs, cinnamon, baking powder, and salt and mix in until smooth

3. Add flours and nuts, stir in gently

4. Turn on oven to pre-heat to 375

5. Use a spoon to scoop out dough and roll it into balls in your hand of 1 to 1.5 inches across

6. Place on baking tray and use a fork to mash them down

7. Bake for 15 minutes

8. Remove from heat and let cool