Coming back to the desert called for an awesome brunch spread amongst friends (can’t forget the mimosa bar!) along with big, chewy cactus cookies – a plate full of pricks in vibrant colors. Each guest took one home as a parting gift!
I scored a cast-iron cactus mold at the one of the best Goodwill stores in Phoenix and couldn’t wait to put it to good use. It’s heavy. It’s unique. It’s AWESOME.
I’d seen a cast-iron sugar cookie recipe using whole wheat flour but suggest that if you want the ultimate flavor and consistency don’t try to scrimp and make a “healthy cookie.” Does that even exist? I cooked five batches before I discovered the perfect cooking time in the oven, and 20 minutes is your magic number. The cookies will stay soft for more that a week if you keep them airtight.
- 1 cup organic salted butter, softened
- ⅔ cup organic granulated sugar
- 2 free-range organic eggs
- 2 teaspoons vanilla
- 3 cups all-purpose non beached organic flour
- ¼ teaspoon salt
In a large mixing bowl, cream butter and sugar together. Add eggs (one at a time) and then vanilla. Mix well. In a separate bowl, combine flour and salt. Slowly stir into butter and sugar mixture until well-combined.
Preheat your oven to 350°F. Press cookie dough into cast-iron molds and use a butter knife to shave off any excess dough to make the backs of the cookies as flat as possible. Bake for exactly 20 minutes. Remove from oven and cool for 10 minutes before converting onto a cooling rack. The cookies will slide right out of the mold so be careful as not to break them until they are completely cooled off.
Once completely cooled add royal icing. A shoutout to my husband for icing these bad boys.
- 2½ – 3 cups powdered sugar, unsifted
- 2 large egg whites
- 2 tsp lemon juice
Beat egg whites and lemon juice with fork until combined. Add the icing sugar to the egg whites. Whip with fork until combined and smooth. Add food coloring to whichever colors you fancy. Use immediately or keep in an airtight container. The more sugar you add, the thicker the icing will become.
Enjoy! The next recipe I’m going to try out in this indestructible pan is green chile cornbread.