CHRISTMAS COOKIE CLASSICS

 

I have worked full time as a special ed preK teacher for years and before that I've worked full time as an aide and before that I worked part time as a teacher or PreK littles as well as counseled in a crisis pregnancy center AND taught parenting classes.  I've been working full time my entire adult life since age 22 except the year I was in grad school and the 5 years I was a full time stay at home mom.  The full time jobs have been so fulfilling....but...they don't leave me with much holiday baking time.  I mean, I don't have the money to have a maid and chef at home, ya know?  So I've discovered over the years that keeping it simple is best during the busy months of November and December. Here are two that are super easy.

This recipe is a classic of mine that my sister Joy originally gave me.  It's so easy and doesn't require milk or eggs so is perfect for people who have intolerances to that or to people who choose a more healthier approach to food (plant-based). I bake these twice a year: Christmas with Star and tree cookie cutters; Valentine's Day with heart cutters.  Use whatever shapes you like!

CHOCOLATE SHORTBREAD COOKIES

2 sticks of Earth Balance butter, softened

(or dairy butter if you are not plant-based)

1/2 c.  raw sugar

(or 1/2 c. refined golden sugar)

1 1/2 c. whole wheat white flour

1/2 c. unsweetened cocoa powder

(100% pure cocao)

dash of salt 

• Beat butter and sugar with electric hand mixer until combined
• Add in flour, cocoa and a dash of salt.
• Beat with mixer until the dough comes together
• Roll out the dough on a wooden cutting board sprinkled with powdered sugar
• Cut into shapes of your choice.
• Place on parchment paper on a baking sheet (or ungreased baking sheet)
• Refrigerate for ONE hour.
• Heat oven to 250 degrees.
• Bake for 45 minutes.
• Remove and let cool.  Sprinkle with powdered sugar if desired.  (we like them plain).

Here's another Christmas Cookie Classic.  I received this recipe from my mom when I was in my 20s and living in my first apartment in the city of Albany. 

PB KISS COOKIES

1/2 c. shortening

3/4 c natural creamy peanut butter

1/3 c. golden refined sugar

1/3 c. light brown sugar

1 TBL of ground  flaxseed with 3 Tbl of cold water, let sit 5 min

1 pkg of  mini chocolate chips or regular Hershey kisses

2 Tbl creamy oat-milk

(or cow's milk if you don't mind the fat and hormones)

1  tsp vanilla extract

1 1/2 c. flour

1 tsp baking soda

1/4 tsp salt

• In a large bowl, beat the shortening and peanut butter with a hand mixer  until well blended.  
• Add in the sugars and beat until light and fluffy.
• Add in the "egg", milk and vanilla.  Beat until well mixed.
• By hand, stir in the rest of the ingredients minus the chocolate chips/kisses
• Shape into balls.
• Place on parchment lined baking sheet or ungreased baking sheet.
• Bake at 350 degrees for 8-10 minutes or until just browned.
• Immediately place 3 mini chips into the center and press down lightly OR place one kiss into the center, pressing lightly.
• Let cool.
• Keep in fridge until eating.

HAPPY BAKING!!

as with all of the faithfixes recipes, you do have permission to copy and print.