cookie

One thing that I love is baking at the holidays. All through the month of December, you will find me trying out recipes, new versions of cookies that I make all year, new cookies that I have just heard of recently, but am dying to try my hand at, and of course, old versions of cookies that I only make this time of year. This is a Polish version of one of my favorite cookies. Kolacky. I really only make it between Thanksgiving and Christmas, though. It’s a must have at the holidays for me. There are various ways to make Kolacky. This version uses a cream cheese dough filled with a teaspoon of your choice of preserves. It is such an easy recipe, it can be filled with many different flavors, and in our house, it is one of the first to fly off the cookie platter. The original dough recipe is 3 simple ingredients: Butter, cream cheese and flour. As you may have already guessed, I am replacing the butter with avocado based plant butter. I am also subbing regular cream cheese with higher protein Greek cream cheese, and I am also adding 2 tbsp. of sugar to the dough, for sweetness. Just a little. If you would like to try this simple delicious Kolacky these are the ingredients you’ll need:

1 cup plant butter (preferably avocado)
8 oz. Greek cream cheese
2 cups of flour
2 tbsp. sugar
At least two flavors of your preferred preserves. I used blueberry, and apricot here.

Preheat oven to 350*. You may be astounded at how easily this dough comes together. It’s as easy as creaming butter, cheese and sugar in your stand mixer, then slowly adding the flour, until a firm dough forms. You may want to refrigerate for an hour before baking. Mine didn’t seem to need it this time, but it sometimes does. Once dough is ready to roll out, roll to around 1/8 inch thickness, then, use a 3 inch square cookie cutter, (or a butter knife, and ruler), to cut out squares.

Set on cookie sheet, then spoon a teaspoon of preserves in the center of each square, fold opposite corners in, and pinch closed.

Once all are filled and closed, bake for 12-15 minutes, or until bottoms of cookie are lightly golden brown. Sprinkle tops with a smattering of powdered sugar. Let cool completely before serving.

Do you have a favorite holiday cookie recipe that whips up in minutes? Or, one that you just can’t live without at Christmastime? If so, feel free to share in the comments. Share pics on insta @canigetaramen. You can also find us on FB and pinterest @canigetaramen.food.blog. Thanks for reading!

Let’s talk about rosemary. While living in Florida, we took this lovely little herb for granted; it just grew so easily. And everywhere. Now that we are up north again, I am truly struggling to keep a single plant alive, other than during the hottest months of summer, and even then, have been minimally successful. I’m not claiming to have a green thumb, quite the opposite, but can usually manage to keep a few herbs growing in the windowsill, for cooking. Lately though, I am pining for my rosemary, and with winter looming, my Florida life in general. I’ve learned to keep a jar of dried rosemary around, for emergencies, and with that and some orange marmalade, have tossed together some butter cookies that taste like home to me. If you’ve never baked with fruit and herbs together before, using citrus with most herbs is a sure bet. I love using rosemary as often as possible because it is so beneficial to brain and eye health. Did you know that just the smell of rosemary alone can improve your memory? Adding savory herbs to your baked goods is an intelligent and delicious way to reap the health benefits that these plants bring to the table. I’ve chosen orange to compliment the rosemary, but you could choose lemon, lime, grapefruit…whatever you have on hand. For me, these cookies taste of nostalgia and sunshine, and will have to hold me over until I get back home. Ready to give them a try? Here’s what you’ll need:

For the Cookies:

2 3/4 C. flour
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1/2 c. sugar
1/3 c. powdered sugar
1/2 butter
1/3 c. coconut oil
1/4 c. coconut milk
1 egg
1 tbsp water
1/2 tsp. kosher salt
1 tsp. butter flavoring

Mix dry ingredients in one bowl. Mix sugars, oils and butters in a second bowl. Combine with dry ingredients, adding water milk, egg, salt and butter flavoring. Mix well, then form into a dough ball, rolling out to 1/2 inch thickness then, cut shapes out and bake in a 350 degree oven for 12-15 minutes. Dip in the glaze while still warm and top with rosemary, and a bit of sea salt.

For the Glaze:

1/2 c. powdered sugar
2 tbsp. orange marmalade
1/8 c. coconut milk

Combine ingredients in bowl, set aside until cookies come out of oven. Glaze will harden when the cookies are completely cooled.

Don’t hesitate to drop us a line when you try these cookies and let us know what you think. Do you love mixing savory herbs into your baking? We’d love to hear from you!