My Grandmother's sugar cookie recipe reinvented using sprouted einkorn flour to add a boost of nutrition and extra digestibility.
Mix cream and softened butter in a large bowl (I use these).
Blend in sugar.
Blend in eggs and vanilla extract.
Sift baking powder, salt and ground nutmeg together with the sprouted einkorn flour.
Slowly add flour mixture to the wet ingredients a cup at a time. Blend well before adding the next cup.
When all the flour has been blended into the cookie dough, start to form cookies on baking sheets lined with unbleached parchment paper. Spread them a good distance apart, as the cookies will expand a lot while baking!
Bake cookies at 400 F/ 204C for 10-12 minutes. Remove from oven when the cookies are very light brown.
Repeat until all the cookies are baked.
Cool and store in airtight containers or a cookie jar.
Expeller pressed coconut oil may be substituted for butter. I do not recommend virgin coconut oil for this recipe as it would add a faint coconut flavor to the cookies.
Coconut cream may be substituted for dairy cream.
Sprouted gluten free flour may be substituted for the sprouted einkorn.