Cookies Among Organized Chaos
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We are truly wrapped in December and all that it brings us each year. This year the horses on the parkway had no snow under their feet, it wasn't to come until the next day, covering our neighborhood in a white playground.
We decided as a family not to purchase any wrapping paper and are re-purposing and finding clever ways to use things we have around. Patrick kicked off the wrapping using some Whole Foods paper bags and the kids loved watching him decorate their names in clever ways, all the while trying to guess what was inside. We have lots of gift bags saved from presents years past, tissue paper that always gets saved and material that we will use for our other gifts.
I looked over at the kids this morning to realize that they were all dressed in Christmas red and how fun it would be to capture a picture of them under the tree.
You know that transition between laughter and crying that feels so good? It doesn't allow for Christmas pictures no matter how cheery the color red.
Thank goodness for cookies, gluten free and melt in your mouth. We made them for all the teachers and a great grandfather (via the mail). I used my standard chocolate chip recipe and added a bit of Holiday flavor inspired by these delights!
1 jar cashew butter 2 eggs 1 1/4 cup of palm sugar 1 1/2 tsp baking soda 1/2-1 cup chocolate chips
To turn gingery I added:
2 tsp powdered ginger 2 Tb finely grated ginger root 1/4 cup plus 1 Tb molasses zest from one lemon
Mix it all together, place small tsp sized balls onto cookie sheet. Bake in 350 degree oven for 7-10 minutes. The cookies will puff up and crack as they bake. Allow to cool and store in the fridge for best results.