Morning Glory Cookies

I like to celebrate the kids’ Saints feast days. “Like” means that it happens, oh, about 30% of the time (when I actually remember and have the energy). Owen’s Saint’s feast day is awkward because it’s right after his birthday and we’re all celebrated out by then. Mary’s is easy but also easy to put off because there are so many dates from which to choose. Patrick is a cinch to remember as St. Patrick’s Day is a pretty big deal, but it’s easy to fall into the corned beef and green beer trap (plus my Patrick is 1 so he’s a little young for green beer). So that leaves me with St. Joseph’s Day, which is today (May 1).

St. Joseph’s Day is apparently a big deal in Sicily. I love reading about all the recipes with olives and preserved fish and tomatoes. Unfortunately that would never fly here. I make all sorts of dishes for the family that I honestly think at least some people will like only to find myself begging and pleading with all four kids at the table to at least try it. So Sicilian food is out. And I’d already planned French dips for tonight. So I needed a dessert…I decided to make one, didn’t have the ingredients on hand for most so I made one up and it is AMAZING. I present to you…drumroll please…

St. Joseph’s Morning Glory Carpenter Square Cookies!

St. Joseph is often pictured carrying a carpenter square.  Unfortunately it also looks just like those weird sword weapons the orcs used in the Lord of the Rings.  Obviously, these cookies can be cut into any shape you like.  But I’m going the extra mile today.  He is, after all, St. Joseph the Worker.  If he was St. Joseph the Mail It In-er, it might be different.

St_ Joseph

Since we’re doing a mash-up of recipes, why not present it in a mash-up of styles?  I really like the Pioneer Woman’s blog and also Illustrated with Crappy Pictures.  So the following is an attempt at blow-by-blow picures like PW, but taken with my phone so…Crappy.


You want to use the smallest holes on the grater for this recipe.  Here’s the apple.  It’s starting to turn brown because Joe asked for apple cider, which I gave him, but he really meant apple juice and there was much back and forth over whether he would drink the cider.  Why do we have both juice and cider?  No idea.


The carrots are on top of the apples.  They look much happier, no?

20140501_130346Wring out the grated apple, carrot, and orange zest in a clean kitchen towel.  The juice is tasty and would cost you at least $3 at a Lebanese carryout place so wring over a glass if you so choose.  Wow, this looks like a hairball.  Stay with me, people, the results are AWESOME.

2014-05-01 14.03.32Cream the butter and brown sugar, add the hairball grated stuff and the rest of the ingredients.  Mix!

20140501_150919Hey look at that, the dough is almost the same color as my Harvest Gold counters.  That’s a karate cookie cutter, btw.  It looks like outline of a dead body all by itself though.  No one was murdered on top of my cookie dough.  Oh,btw, you really need sharp metal cutters to cut through the coconut.



I didn’t say they were gorgeous, I said they were DELICIOUS. Maybe carpenter squares aren’t the best shape.  I did the karate guys to hedge my bets.

2014-05-01 15.26.46

Joe ate more cookies than I am comfortable in publically admitting.  I  might have forgotten to tell the kids about the carrots in them.  No one noticed.


Morning Glory Cookies

1/4 cup sweetened flaked coconut
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon fine grain sea salt
5 ounces salted butter, room temperature
1/2 cup light brown sugar
1 medium carrot, finely grated
1/2 of a medium Granny Smith apple, finely grated
1 t vanilla
1 t ground cinnamon
zest of one orange

Mix the coconut, flour, baking powder and salt into a medium bowl, and set aside.

In a large mixing bowl, cream the butter and brown sugar together until light and fluffy.

Place the grated apple, carrot and orange zest in a clean kitchen towel and wring out as much juice as you can.  Stir the carrot, apple, and orange zest into the flour mixture, and mix until well coated and evenly dispersed. Stir the flour mixture and the remaining ingredients into the butter mixture until a dough forms, then knead a couple times to bring everything together. Split the dough in two, flatten each piece into an inch-thick patty, wrap in plastic, and refrigerate for at least thirty minutes.

Preheat your oven to 350F degrees.

When you’re ready to bake the shortbread, roll the dough out onto a lightly floured surface 1/2-inch thick/1cm. Use a metal cutters to stamp out cookies, then place them on a parchment-lined baking sheet. Bake for about 10 minutes, or until the edges of the cookies start to brown just a bit.

Makes about 2 dozen cookies, depending on the size.