Author: Cameron K. and Alejandra A.
½ cup unsalted butter
½ cup brown sugar
¼ cup and 1 Tbsp sugar
1 egg
2 Tbsp water
1 tsp vanilla
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 + ½ cup Camas Triticale Flour
1. Measure the dry ingredients: baking powder, baking soda, salt and Triticale flour in a medium size bowl. Whisk to combine.
2. In a separate bowl, cream the softened butter, brown sugar, and sugar. This may take 2-4 minutes with an electric mixer on low/medium speed. The mixture should lighten in color.
3. In a smaller bowl combine the water, vanilla, and egg and beat to combine. Slowly add this to the creamed mixture until it is all incorporated. Then increase the speed to medium/high and beat for an additional 3-5 minutes until it increases in volume and lightens in color. Should look very fluffy and pale.
4. Turn off the mixer and add the dry ingredients. Fold in with rubber spatula or with the mixer on low until completely incorporated but no longer than 1 minute of mixing.
5. Cover with the plastic, either turning the dough out onto plastic wrap or covering the bowl and chill for at least 30 minutes.
6. Preheat the oven to 400 degrees. Scoop the cookies onto a parchment lined baking sheet. Bake for 9 minutes for smaller cookies, (about the size of a golf ball), or 11-13 minutes for larger cookies.
7. Allow to cool on a wire rack for 15 minutes. Serve and enjoy!
