No matter what your family celebrates, the holidays are prime time for cookie-making. These little treats get their seasonal oomph from a blend of cozy spices (that are guaranteed to fill your home with a sweet, yummy aroma once they hit the oven), and kids will love tossing the baked cookies in a pile of powdered sugar “snow.” Best of all, the cookies’ miniature size is just right for little chefs and eaters!
Active time: 10 minutes
Total time: 22-25 minutes
½ cup unsalted butter, softened, plus more for greasing the baking sheet
½ cup whole walnuts
1 cup whole wheat pastry flour
1 cup barley flour
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
Zest of one small lemon
1 tablespoon ground flaxseed
2 tablespoons warm water
½ cup dark brown sugar
¼ cup honey
¾ cup powdered sugar
Parent: Preheat the oven to 350°. Lightly grease a baking sheet with butter.
Parent & child: Measure the walnuts and place them in a zip-top bag, making sure to press all the air out of the bag before sealing it shut.
Child: Use a rolling pin to crush the walnuts into the smallest pieces you can. Start by slowly rolling over the walnuts, like a steamroller, and then hold the rolling pin with both hands and bang on the nuts a few times to finish.
Parent & child: Measure the flours, salt, and spices, and place them in a medium bowl. Add the lemon zest and use a whisk or fork to mix well. The spices and lemon zest are what give these cookies their special holiday flavor!
Child: In a small bowl, add the flaxseed and warm water, and stir until the mixture has thickened slightly. After a minute or two, it should feel a little bit like cooked oatmeal.
Parent: In a large bowl or stand mixer, beat the butter and brown sugar until fluffy, 1 to 2 minutes. Add the honey and flaxseed mixture, and beat to combine, 1 minute more.
Parent & child: Add the flour mixture to the butter and sugar mixture in three batches, mixing well with each addition.
Parent & child: Follow the Cooking Class instructions to shape the cookies and place them on the prepared baking sheet.
Parent: Bake the cookies for 12 to 14 minutes, or until brown along the bottom edges. Remove from the oven and cool for about 5 minutes, or until cool enough to touch.
Child: While the cookies bake, place the powdered sugar in a wide, shallow bowl or on a large plate. Once the baked cookies are just cool enough to touch, use your fingers to toss each cookie gently in the powdered sugar to cover it in “snow”!
Parent & child: Place the sugarcoated cookies on a wire rack to cool completely. Cookies will keep in an airtight container for up to three days.
Per cookie: calories 58, fat 3 g, protein 1 g, carbohydrates 8 g, dietary fiber 1 g
Reprinted from KIWI Magazine