“Indefiniteness is an element of the true music.”
The grand concord of what
Does not stoop to definition. The seagull
Alone on the pier cawing its head off
Over no fish, no other seagull,
No ocean. As absolutely devoid of meaning
As a French horn.
It is not even an orchestra. Concord
Alone on a pier. The grand concord of what
Does not stoop to definition. No fish
No other seagull, no ocean—the true
1 cup nonhydrogenated vegetable shortening (I like Spectrum Organic Vegetable Shortening)
1 cup natural cane sugar
1 cup packed light brown sugar
1 cup roasted red kuri squash (you can also use sweet pumpkin or butternut squash as well), drained and mashed
2 to 4 tablespoons unsweetened coconut milk (start with 2 tablespoons and if the batter looks too thick and is difficult to stir with a wooden spoon, add 1 tablespoon at a time until you can easily stir it. the amount of milk can vary depending on the moisture content of your squash.)
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/2 cup oat flour
1/4 cup corn starch
3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking powder
1 teaspoon sea salt
Preheat the oven to 350F. Line two baking sheets with with parchment paper.
In a large mixing bowl, use a hand mixer to cream the shortening and sugars together until light and fluffy. Mix in the squash, coconut milk, and vanilla.
Sift in the dry ingredients and mix to combine. Spoon onto cookie sheets in rounded tablespoons of dough, flattening the tops with your hand.
Bake for 12 to 15 minutes, until the cookies turn golden brown on the bottoms. Cool on the cookie sheet for 5 minutes. Transfer the cookies to wire racks to cool completely. Cover each cookie with icing. Store the cookies in a sealed container. Freeze extras.