2 pounds cake flour
1 pound butter
6 ounces agave nectar
8 ounces white raisins
4 ounces coconut shavings
Pinch of salt
Beat butter in mixer until softened and slightly creamy (about one minute on high speed; about 4 minutes on low speed). On low speed, add the egg and agave nectar until fully incorporated (about one minute). Add flour, salt, white raisins, and coconut shavings; low speed, about 1 minute.
Place dough on floured cutting board and use rolling pin to flatten to about 1/4 inch thickness. Cut cookies with 1 1/4 inch cookie cutter. Place on greased baking sheet and cook for 18 minutes at 340ºF.
Agave nectar is made from the juice extracted from the core of the agave plant. La Monarca Bakery states that some of the health benefits attributed to agave nectar are that it’s low in calories (2 tablespoons of agave nectar equal 3 tablespoons of sugar), it regulates insulin levels, and can lower cholesterol and trigliceride levels.
La Monarca Bakery
1001 Mission St. (at Meridian), South Pasadena 91030
Hours: Mon.-Sun., 6 a.m.-8 p.m.