Despite the lack of eggs in the recipe, these cookies are surprisingly moist, soft and chewy. The use of spelt instead of all-purpose flour elevates the sugar cookies to “healthy” status. Their green colour makes them a perfect choice for St. Paddy’s Day.

Makes about 20 (2-inch) cookies

Ingredients

½ cup unsalted or vegan butter, room temperature
1 cup granulated sugar + a little more for sprinkling
½ teaspoon vanilla extract
2 cups organic spelt flour (See Cooking Tip for an accurate measurement of flour.)
1 ½ teaspoons baking powder
3.4-ounce package pistachio flavour instant pudding and pie filling
1/4 teaspoon kosher salt
1/4 cup soy milk


Beat butter and 1 cup of sugar until creamy and pale yellow. Add the vanilla and beat well. In a separate large bowl, whisk together the flour, baking powder, instant pudding filling straight from the packet, and salt. Add flour to the butter mixture in 1/3 increments alternately with the milk, ending with the flour. Beat well after each addition. Cover cookie dough with plastic wrap, and let dough rest in refrigerator for 15-30 minutes.

Set oven rack to the middle level and preheat oven to 350 degrees F. Lightly grease a large cookie sheet with butter or line with parchment paper. Use a cookie scoop or tablespoon and spoon heaped mounds of dough onto baking sheet, leaving enough room between cookies to allow for spreading. Sprinkle a little sugar over each cookie and with the bottom of a glass, flatten the dough to about 1/2-inch in thickness. Dip the bottom of the glass into sugar each time to prevent sticking.

Bake for 15 minutes or until cookies are slightly browned around the edges. Remove and cool on cookie sheet for about 5 minutes. Transfer cookies to a wire rack to cool completely. Cookies will be crisp on the outside and soft on the inside while still warm, but will become soft and chewy as they cool. Store tightly covered in a cookie tin.

COOKING TIP

For an accurate measurement, fluff flour with a spoon to loosen and aerate, then scoop into a measuring cup; level off with the blunt part of the knife. If not, you will use up to 25% more flour than needed resulting in heavy-textured and drier cookies.

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