The Holidays have arrived with sweets galore! Even if you’re watching what you eat, this time of year can put those good habits to the test. But don’t fret! Homemade cookies can give you the tasty treats you want with a bit of healthy goodness. Nothing says love & caring like something homemade, delicious & healthy!
Cranberry-Orange-Nut Cookies: Showing love with these cookies can make the Holidays a bit healthier without missing a nibble of yummy
• 1 1/2 cups whole wheat pastry flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped walnuts
• 1/2 cup chopped dried cranberries
• 1 cup plus 3 Tbsp sugar, divided* (*can replace with coconut sugar)
• 1/2 cup smooth, unsweetened applesauce
• 1/4 cup canola oil
• 1 Tbsp freshly grated orange zest
• 2 Tbsp orange juice
1. Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and cranberries.
2. Whisk 1 sugar, applesauce, oil, orange zest and juice until smooth. Pour the wet ingredients into the dry & mix until well blended. Cover with plastic wrap and chill for 30 minutes.
3. Preheat oven to 350°F. Line a baking pan with parchment
4. Roll the dough into 1 1/2-inch balls, then roll in remaining 3 Tbsp of sugar to coat. Place 2 inches apart on the prepared baking sheet.
5. Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
Have A Cookie Sharing Party….with your children or your friends! Kids love to help make cookies. No–bake cookies (see below) can keep your helpers busy while other cookies bake. It’s a festive way to gather, have some fun & get ready for the Holidays.
HAPPY HOLIDAYS! JOY, LOVE AND PEACE
RECIPE: No-Bake “Jingle Bells”
•¾ cup sugar (or coconut sugar)
•½ cup dried cranberries
•½ cup pitted and snipped dates
•2 large eggs, beaten
•⅓ cup chopped pistachios, preferably unsalted
•⅓ cup chopped walnuts
•⅓ cup chopped pecans
•1 teaspoon rum extract
•¾ cup shredded coconut
•Combine sugar, cranberries, dates and eggs in a medium saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and is pale yellow in color. Pull a spoon through it and it should leave a clear line. Can take from 6 to 14 minutes, depending on your stove's "medium-low" setting is.
•Remove from the heat; stir in pistachios, walnuts, pecans and rum extract. Let stand until cool enough to handle, about 45 minutes.
•With damp or lightly oiled hands, form the mixture into 1-inch balls (about 1 generous teaspoon each). Roll each ball in coconut. Place the finished balls on a baking sheet lined with wax paper and store in the refrigerator for up to 5 days!
TIPS: Hot Beverages to Serve with Cookies
CHAMPURRADO: Mexican Hot Chocolate
•1/2 cup masa harina para tortillas (corn flour)
•3 cups water, plus more as needed (see note)
•1 cup milk (or milk-alternative)
•3 1/2 ounces dark chocolate, broken into pieces
•3 Tbsp dark brown sugar
•1 cinnamon stick or 1/4 teaspoon ground cinnamon
1. In a large saucepan over medium heat, add masa and Immediately add water in a slow, thin stream while whisking constantly to avoid lumps. Whisk in milk, chocolate, brown sugar, and a pinch of salt. Simmer until chocolate is melted, about 1 minute. Add cinnamon.
2.Return to a gentle simmer, whisking constantly for 5 minutes. Discard cinnamon stick. Thin with additional water, as needed, to create a thick-yet-drinkable hot beverage. reheating as necessary. Taste, adding more sugar or salt if desired. Pour into cups. ENJOY!
•Place 8 cardamom seeds , 8 cloves & 4 black peppercorns in a plastic bag & crush with heavy skillet
•In a sauce pan add crushed spices , 2 cinnamon sticks, 1-inch piece fresh ginger, sliced & 2 cups whole milk
•Bring to a boil & remove from stove. Add 4 bags black tea (such as Darjeeling). Let sit for 10 minutes.
•Sweeten to taste. DELICIOUS!
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