I was recently given a sample of Divine Desserts Seasonings from Pollen Ranch and asked to develop a recipe around it. This unique blend of spices is a fennel pollen based seasoning with hints of orange, cinnamon, ginger and cloves. Divine Desserts has such a vibrant flavor that just a sprinkle goes a long way.
After reading the ingredients my instinct was dessert; which is how I came up with the cookies below. Since then I have used it to flavor oatmeal, granola and even yogurt. You can easily use Divine Desserts to replace cinnamon in just about any recipe.
Divine Spice Cookies
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup crisco
3/4 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla
1 tbsp divine desserts seasoning
Preheat oven 425 and lightly grease a cookie sheet.
In a bowl, mix together flour, baking powder, divine desserts seasoning and salt.
In a another bowl, beat shortening and sugars until smooth and creamy. Beat in egg until well incorporated. Stir in vanilla. Add flour mixture and mix until a soft dough forms.
Divide dough in half and shape each half into long logs about 2 inches wide. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours until firm.
When ready to bake, remove dough from wrap and cut into 1/4 inch thick slices. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 8-10 minutes until golden brown. Immediately transfer to wire racks to cook.
Yields about 4 dozen.