Produces about 42-48 cookies.
|18 to 20||Kumquats, cut in half and seeded|
|1 c||Granulated sugar|
|1 T||Ground cinnamon|
|1 t||Freshly grated nutmeg|
|1 ½ t||Salt|
|2 t||Baking soda|
|1 t||Almond extract|
|1 ½ c||A-p flour|
|1 ½ c||Masa (lye-treated corn) flour|
|12 T||Unsalted butter, cut into 1/2-inch cubes|
|¼ c||Coconut oil|
Heat oven to 350°F.
Place kumquats into food processor and process until few large pieces of peel remain. Set aside.
In the bowl of stand mixer, blend butter and coconut oil for several seconds. Scrape bowl. Add sugar and salt. Pour in kumquats, and blend for several seconds. Mixture will resemble curdled milk. Add flours, cinnamon, nutmeg, and baking soda. Mix until fluffy.
Line baking sheet with silicone liner or parchment. Place heaped tablespoons of cookie batter spaced about one-half inch apart. Bake 12-14 minutes, or until starting to brown. They may still be soft, but will harden slightly when cool, but remain fairly soft. Cool on pan for one minute, then remove to a cooling rack to finish cooling.
Store in an air-tight container at room temperature.