Christmas Cookie Tag-I'm It!

A big shout out to my farmer friend Lynn,
who is celebrating a birthday today.

Although Lil' Guy has multiple food sensitivities,

he can eat nuts of all types.

Thank goodness, as they pack a powerful nutritional punch.

This recipe was adapted from a conventional recipe in our Family Recipe book.
The first version is gluten, dairy and soy-free and can be made egg free as well.
The second version is for folks who don't have to worry about allergies.

Gluten-Free Pecan Sandies 
(allergy-friendly)


1/2 C extra light olive oil
1/2 C organic sugar (or sucanat)
1 1/2 t vanilla
1 egg (or 1/4 C pear sauce)
1 C gf flour 
1/4 t salt
1 C chopped pecans


~In large bowl, beat oil, sugar and vanilla until smooth.
~Incorporate egg into mixture.
~Gradually add gf flour, mixing until just combined.
~Fold in nuts.
~Preheat oven to 350 degrees.
~Roll dough into 1" balls and place on parchment covered baking sheet.
~Press down with hand or bottom of glass.
~Bake 15-17 minutes until golden,
rotating sheet halfway.
Makes 18 cookies.

Pecan Sandies 
(conventional recipe)

1/2 C unsalted butter
1/2 C sugar
1 1/2 t vanilla
1 egg
1/4 t salt
1 C unbleached flour
1 C chopped pecans

It's my job to chase down the next baker.
She's quick, but I managed to tag her!

Staci, you're it!
Check her blog soon for a scrumptious recipe.

Here are the recipes we've shared so far during the
Christmas Cookie Tag game:

Jackie's Cranberry Orange Pinwheels
Tammy's Peanut Butter Blossoms

Enjoy!

Primary School Cookies

One of the most enjoyable aspects of participating in blog hops

is that there is always something new to glean from others.

Learning is a way of life around here.

We're always up for trying new recipes.

Big K gave these a big thumbs up! 

This recipe was found via the Clever Chicks Blog Hop.

The original post can be found here.

The author stated that she used to enjoy these treats at school.  

What a wonderful memory.

Minor changes were made to accomodate our diet.

Primary School Cookies

1 1/2 sticks unsalted butter

1 1/4 cups brown sugar

2 T milk(we use soy or almond)

1 T vanilla 

1 egg

1 3/4 cups unbleached flour

1 t baking powder

1 t salt

1 cup chocolate chips

Cream together  butter and brown sugar until light and fluffy.

Beat in milk and vanilla.

Incorporate the egg.

Add flour and mix until a stiff dough is formed.

Stir in chocolate chips.

Drop tablespoon sized balls of mixture onto 
a greased or lined baking tray.

Bake at 375 degrees for 8-10 minutes for a soft cookie 

or 11-13 minutes for a crisp cookie.

 Enjoy! 

 

Mimi's Madeleines

My mom was probably the best home cook I've known.

Although I can't hold a candle to her abilities in the kitchen,

I'm grateful for growing up in a house

where food was valued.

And even though she is no longer able to cook,

I can relive my childhood through her recipes.

Madeleines are a classic French cookie.

They are light, airy with just a touch of lemony goodness.

Yumminess awaits you!

Mimi's Madeleines

1 1/4 C sifted flour

1/2 t baking powder

1/4 t salt

3 eggs

1 t vanilla

2/3 C sugar (we use sucanat)

2 t grated lemon (we used one)

3/4 C melted butter

powdered sugar for dusting

Sift flour, baking powder and salt together.  Set aside.

Beat eggs until light, add vanilla and gradually beat in sugar.

Continue to beat until volume increases fourfold.

Fold in lemon zest, then fold in flour mixture.

Stir in butter.

Brush a bit of melted butter on madeleine pans

and pour 1/4 C batter into molds.

Bake in preheated 350 degree oven for 12-15 minutes.

Remove to wire rack to cool and sift powdered sugar on top.

Enjoy!

Shared at

and at the homestead barn hop.

Gluten-free Vanilla Cookies

I have been trying to come up with a chocolate-free cookie

that will taste just as good as our  
gluten-free chocolate chip recipe. 

I tried making it without the chips,
and my lil' gluten-free guy noticed- big time.

So, I threw this together the other day 
and it went over HUGE! 

I've been experimenting with baking with olive oil 
and it works great!

Just make sure it's light olive oil, not extra virgin.

If you prefer not-so-sweet stuff, 
just decrease the amount of brown sugar to 1/2 cup. 

I'm gonna make these again with sucanat instead of the brown sugar and see how they turn out. 

I'm always tweaking my recipes 
to see how they can be healthier.

Gluten-free Vanilla Cookies

1 1/2 C gluten-free flour mix

1 t baking powder

1/2 t salt

3/4 C brown sugar

1 t vanilla extract (the real thing)

1/2 C light olive oil

1 four oz. jar organic mashed pears (baby food)

1.  Place dry ingredients in medium bowl 
and whisk to aerate.

2.  Add liquids to dry ingredients and stir until moistened.

3.  Place on a cookie sheet lined with parchment paper.

    (Use a tablespoon or small ice cream scoop.)

4.  Bake in preheated 350 degree oven for 12-14 minutes.

5.  Cool on cookie sheet for 2 minutes,

     then transfer to cooling rack for 8 more.

Makes about 24 cookies.

Enjoy!

Allergy Friendly Lunchbox Love



Ricotta Cheese Cookies

                                                     

I had some leftover ricotta cheese from our 

Christmas lasagna supper 

and I wanted to use the rest of the container.  

Part of living simply is using what you have.

I found this eggless recipe here.

I remember my mom making cookies with ricotta cheese when I was small.  

My mom was the best cook!  

She could make anything taste amazing!

These turned out delightfully light.  I guess when you use a cup of butter, they're bound to be yummy!  Several neighbors were happy to be part 
of my taste-testing crew. 

I've decided that these will be part 
of our Christmas tradition from now on.   
Hope you enjoy them soon!

Ricotta Cheese Cookies

1 cup butter, softened

2 cups granulated sugar

1 (15 ounce) container of ricotta cheese

3 teaspoons vanilla extract

1 teaspoon salt 

1 teaspoon baking soda

4 cups all-purpose flour

Preheat oven to 350 F.

Mix all of the cookie ingredients well until the dough sticks together into a big ball.

It will be sticky.

Drop by teaspoonfuls on an ungreased cookie pan.

Bake 10 minutes or until the bottoms turn golden brown.

Let cool for 1 minute and then transfer to cool completely.