Cookie Press Christmas Cookies
We just got back from a road trip to visit my husband's family for Thanksgiving...and thus the quiet on the blog last week. It was a great trip! We usually drive through the night so the boys can sleep for half of the drive, and they are great troopers about it all. I guess it helps that they have been doing this several times a year since they were babies! Before we left, our youngest son who is three said, "Mom, it's too long." I said, "You mean the trip is too long? I know it can be hard to sit for that long in the car." He said, "No, it's too long until we can go!" I got a kick out of that! Road trips are just about the most exciting thing to them! And for us, it was great to catch up with family and have some down time together.
I loved reading your comments about the thanksgiving meal plan I shared and the stuffing recipe! It's so fun to hear that you enjoyed them! I hope you had a memorable and delicious Thanksgiving, and that the meal plan made things easier! I made all of it this year, and enjoyed the leftovers for the next couple of days (a benefit to cooking for just myself!).
When we came back, we got a Christmas tree that very day so we can enjoy Christmas for as long as possible. I also decided to make my favorite Christmas cookies, Cookie Press Cookies. They are so buttery and delicious! The whole family enjoys them, and because the recipe makes a lot of cookies, I keep them in a Ziplock gallon back in the freezer. Actually, freezing them makes them taste a little better I think! They are chewier and stay crunchy around the edges when frozen.
This recipe comes from the November/December issue of our downloadable magazine "I Want to Thrive!"
Cookie Press Cookies
Makes about 8 dozen
Combine almond flour and baking soda and set aside.
In a large bowl combine ghee, honey, egg, and vanilla and beat several minutes until very light and fluffy. Beat in flour mixture until it is very stiff, like dough that you could roll out. If making different flavors, at this point remove half of your dough to a second bowl. Add beet pulp to one bowl, plus additional almond flour to bring dough back to the right consistency. Add orange peel to the other bowl. Beat thoroughly.
Preheat oven to 350 degrees. Put cookie dough in cookie press and press out desired shapes onto greased cookie sheets. Bake cookies for 8 to 10 minutes. Watch carefully so they don't get too brown (just golden brown around the edges). Cookies with beet added may need the full 10 minutes to fully bake through and make a slightly more chewy cookie.
This recipe was adapted from one on pecanbread.com.
Here is the printable!
12/2/2015 06:14:44 am
Just wondering if you could use butter instead of ghee?
Erin @ MyThrivingKitchen.com
12/2/2015 07:08:02 pm
Hi Nannie, I don't think butter would be a good substitute for ghee, since it has a different make-up; butter contains more liquid, and ghee is the pure fat from the butter making it less liquid-y and more dense. There are tutorials online for how to make you own ghee, so you might check that out. Otherwise, Trader Joe's and Whole Foods both carry it. They both stock it in the grocery section, not the refrigerated area - I was surprised to learn it doesn't have to be refrigerated!
12/23/2015 02:59:26 pm
Should the ghee be melted or solid?
Erin @ mythrivingkitchen. Com
12/23/2015 08:03:54 pm
Hi Deb, the ghee should be solid. Enjoy!
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Hi! I'm Erin, from over at NoMoreCrohns.com. I know firsthand the healing power of food, and I love to share delicious recipes with you! While everything I make is free of gluten, grains, lactose, and refined sugar, none is short on flavor! It is flavor first for good health here. Enjoy.
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