'Tis the season of yummy cookies and to tell you the truth the last few years the cookies have not been that yummy! But, slowly they have become better and better! This year is the first year that I feel my cookie platter would be suitable to serve anyone and they would enjoy them. So, here are some traditional favorites that you can serve up this season!
Dark Chocolate
Covered Mint Pretzels
Ingredients:
1 Large Bag GF Pretzels
1 Bag GF/DF Dark
Chocolate Chips or 10oz. Dark Chocolate Bar
1 Candycane free
from food coloring and corn syrup- crushed
Parchment paper
lined cookie sheet
Melt chocolate in
a double broiler or crockpot on low. Dip pretzels in
chocolate and place on parchment paper, sprinkle with crushed candy cane
pieces. Put in fridge to set.
Peanutbutter
Kisses
(*Xylitol if consumed in large quantities can cause loose stools so, don't over do this one!)
Ingredients:
1 Egg
¾ c. Xylitol or Raw Sugar
1 tsp. Baking
Soda
1c. Creamy
Organic Peanutbutter
1 tsp. GF Vanilla
Mix egg and
xylitol until frothy. Blend in
peanutbutter and vanilla. Lastly add
baking soda and mix well! Form into disk
shapes and bake at 350 for about 10 minutes.
Remove from oven place “kisses” chocolate pieces in middle of each
cookie and press firmly. Place in fridge
to set chocolate.
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| Kids and a huge mess in the kitchen is a must for Christmas Cookies! |
Gingerbread Cut
Out Cookies
Ingredients:
1 c. Brown Rice
Flour
1 1/8 c.
Cornstarch (extra for rolling out)
1 T. Cocoa
½ tsp. Sea Salt
¼ tsp. Xanthan
Gum
½ tsp. Baking
Soda
1 tsp. Ground Ginger
1 tsp. Ground
Cloves
½ c. Dark
Molasses
¼ c. Raw Sugar
3T. Grass fed
Butter
Few drops of
water if needed.
Combine dry
ingredients in a bowl and mix well. Heat
molasses to boiling, stir in sugar and butter.
Remove from heat. Stir in flour
mixture 1/3 at a time, add drop of water if needed to turn into workable
dough. Knead on dusted cupboard until
smooth and silky…1 or 2 minutes. Cut
dough in ½ and let rest 15 minutes at room temp. Roll dough to about 1/8th inch, cut
figures. Bake 6-8 minutes at 350, cool on baking sheet 2 minutes before placing
on wire rack. Soften upon sitting or put
in airtight container to remain crunchy!
Snowballs
From The Real
Foods Diet Cookbook
Ingredients:
1 c. Almond
Butter
2 T. Raw Honey
½ c. Carob or
Cocoa Powder
2 tsp. Cinnamon
1 tsp. Nutmeg
2 pinches Sea
Salt
½ c. Dried
Coconut
Combine all
ingredients except coconut in large bowl and mix thoroughly. Form into balls and roll in dried coconut.
Raw Fudge
Ingredients:
1 c. Cashew
Butter
1/3 c. Coconut
Oil
¼ c. Cocoa Powder
¼ c. Maple Syrup
½ tsp. Sea Salt
1 tsp. Vanilla
Mix coconut oil
and cashew butter until smooth. Add
other ingredients and mix until smooth.
Place in plastic lined 8 x 8 baking dish. Place in freezer for at least 1 hour.
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| Almond Roca gone healthier....be careful not to burn the honey or you get a nasty taste! I am going to try it today with coconut nectar...stay tuned for results! |
Almond Roca
Ingredients:
2/3 c. Grass fed
Butter
½ c. Honey
1 c. Almond
Slices
1 Bag GF/DF Dark
Chocolate Chips
Boil butter and
honey to 300 degrees. Add almonds cook 1
more minute. Pour on buttered cookie
sheet. Sprinkle as many chocolate chips
on top as desired and spread. Put in
fridge to set. Crack by hitting with
large spoon. Store in fridge.
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| It's a family thing....Papa and Michael! |
Sugar Cookies
Ingredients:
½ c. Grass fed
Butter
½ c. Non-hydro Shortening
2/3 c. Powder
Sugar
1 Egg plus 1 Yolk
1 tsp. Almond
Extract
1 tsp. Xanthan
Gum
1 tsp. Baking
Powder
2 ½ c. GF Flour
(Jules)
Cream butter, shortening,
sugar, extract, eggs. Mix dry
ingredients, stir in. Chill. Roll out or use a spritz machine to make
shaped cookies! Bake at 400 degrees for
7-10 minutes.
Frosting:
2 C. Powder Sugar
2 T. Milk
(Almond, Rice, etc…fine)
2 T. Grass fed
Butter
1 tsp. Almond
Extract or Vanilla Extract (Optional)
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