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Black Queen Cookies


Black History Month (BHM) is steadily coming to a close. Despite having an extra day this year with it being a leap year, this month still doesn't seem long enough. There is just too much Black history to try and pack into one month. This is why I am a firm believer in celebrating Black history every day.


In the past, I have celebrated in February by taking a trip to Egypt in 2022. I have created Black history recipes and delicious treats. I have attended special Black history discussions. This year, I attended a special Hip Hop exhibit to kick off BHM. I have also highlighted and continue to feature and support Black owned businesses with my purchasing power.


Before the official end of BHM, I wanted to honor the culture with another fabulous business and baked good. I was fortunate enough to receive some African artisan salts from a company called, N/UM. These chef curated salts that are sourced from the Motherland are a perfect way to elevate my confections for this month and anything else I plan to make in the future.


I previously purchased this cute cultural cookie cutter and became inspired with my new flavorful salts to formulate a new cookie recipe.


Check out my Black Queen Cookies filled with the robust yet delicate flavors of Africa.

I made these cookies even more special by adding special sprinkles from Kaleidoscope Sprinkles Cognac Queen mix and Cosmic Shimmers for decoration.


You can get the complete recipe and step by step video for my Black Queen Cookies below.



*Some more Black history of you . In 1841 a Black man by the name of Edmond Albius made the widespread use and production of the vanilla bean possible. At the time, Edmond was a 12 year old enslaved boy from the Bourbon Islands was owned by French. He figured out what other botanists had tried to do for centuries. Albius discovered that the vanilla plant could be pollinated by hand using a blade of grass or a swipe of a thumb.





Makes 18-24 cookies


Ingredients

Cookies:

2 cups all-purpose flour

¼ cup almond flour

1 tbsp. tapioca flour ( you can substitute cornstarch)

1 tsp. baking powder

1 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs, room temperature

¼ tsp. (1 pod) fresh vanilla 'caviar' seeds or 1 ½ tsp. of vanilla extract

½ tsp. almond extract


Royal Icing:

4 cups confections sugar

3 tbsp. meringue powder

1 tsp. vanilla extract

7-8 tbsp. water


food coloring gel, for royal icing (optional)


Directions

Preheat oven to 350F degrees.


In a medium mixing bowl whisk together flours, baking powder and N/UM salt. Set aside.

In the bowl of an electric stand mixer cream together butter with granulated sugar until blended. Scrape down mixing bowl. Add eggs one at a time. Scrape down mixing bowl again. Add fresh vanilla and almond extract. Add flour mixture to bowl. Mix cookie dough until just combined. Be careful not to over mix or dough will be tough.


Roll out dough onto a floured surface until about ¼ inch (0.63 cm.) thick. Cut out cookies using your cookie cutter. To prevent sticking, dip cookie cutter in flour first before cutting out cookie dough.


Place cut out cookies on cookie sheet with 1 inch separation between each cookie.

Bake in preheated oven for approximately 14 – 16 minutes until dough is slightly golden brown on the edges.


Let cool completely on a wire rack until room temperature.

While the cookies are cooling, in a large mixing bowl using an electric or hand mixer blend together powdered sugar, meringue powder, water and vanilla extract. Add small amount of icing color. Mix until icing is smooth and right consistency.


Place icing into small individual piping bags with each color. Decorate each cookie using royal icing. Add Cognac Queen Sprinkle Mix and Cosmic Shimmers. Allow icing to set.


Devour and enjoy!







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