After two weeks of suffering from a broken oven – yes, I had to survive and I did (thanks to the kindliness of good neighbors), I was ready to bake again.
I got right down to it!
But, something was missing – my heart was tearing and craving for something more: my sweet bird, Eliza.
She is a sonnet to my soul and moved to Portland a few long months ago.
She’s my Magpie, my birdie bird, my sweet bird.
I miss everything about her and, thus, have dedicated these sweet things to her.
I wish she was here to share them with me.
Instead of the two of us devouring the birdseed-like cookies, loaded with the aromatics of cardamom and sweet creaminess of cashew butter, I packaged them up and delivered to all the neighbors.
Yummy! 😋 Sweet Magpie Cookies (Birdseed: Cardamom, Cashew Butter, Chia, Sunflower, Pumpkin, Peanut, Cranberry Cookies)
Take note: the floral and yet herbal fragrance of cardamom pairs beautifully with the luscious, rich, and velvety succor of fresh cashews (and pistachios too).
Oh, and then I left my camera alone for one moment, and look who appeared in the files:
Sweet Magpie Cookies
Birdseed:
Cardamom, Cashew, Chia, Sunflower, Pumpkin, Peanut, Cranberry Cookies
1 stick butter (8 Tbs.), room temperature
12 oz. Betsy’s Cashew Butter with Chia Seeds & Cardamom
3 large eggs
1 1/2 cups sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 cups all purpose flour
1 1/2 cups trail mix (pumpkin seed, sunflower seed, peanut, cranberry)
Preheat the oven to 350 degrees.
Cream together the butter, cashew butter, and eggs until smooth and fluffy.
Add the sugar, vanilla, baking soda and powder, and salt. Continue whipping until really fluffy.
Mix in the flour until well combined.
Fold in the trail mix.
Chill for 30 minutes.
Scoop 1″ balls onto parchment lined baking sheets and bake for 13-14 minutes.
Remove from the oven and allow to cool, somewhat, before devouring.
