The holiday season always makes me think of traditions. The traditions I grew up with and the new ones Doug and I are creating together. I grew up Jewish but we always had a Christmas tree and exchanged presents on Christmas day. This was partly because my mom was born on Christmas Day (and named Holly), and partly because we were always together on a family vacation on December 25th.
Now Doug and I have started some special holiday traditions of our own. We decorate our apartment for the season while listening to Christmas music and drinking peppermint hot chocolate made with almond milk. We light Hanukkah candles and let them flicker in our window. It's the only time we ever burn candles in our home, as we do not like inhaling smoke. We exchange gifts with each other at home before we head to his parents house upstate for the holiday. And we always, always watch The Preachers Wife and Love Actually. Sometimes if I'm lucky A Muppet Christmas Carol get's thrown in too!
One of the many holiday traditions that Doug grew up with that I did not is baking Christmas cookies. Every year he asks me if we can make cookies and for one reason or another it never quite happens. However, last week I made his wish come true with these Sugar Cookies. They are so decadent tasting that Doug calls them "butter cookies" although they contain no butter. I plan on making several batches over the next two weeks to bring as hostess gifts to the various holiday parties we are attending. These keep quite awhile in the fridge so go ahead and triple or quadruple the recipe to get you from now until the end of the holiday season!
- 2 cups almonds ( I use blanched here) or 2 cups almond flour
- 3 T coconut oil melted
- 2 T coconut nectar
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- Preheat oven to 350.
- Grind almonds in a high speed blender or Vitamix for about 20 seconds until they resemble a coarse flour. If you do not have a powerful blender you can use store bought almond flour.
- In a small bowl throughly combine the coconut oil, coconut nectar, vanilla and stevia.
- Add the ground almonds (or almond flour), baking soda and sea salt and mix until you have a thick, even dough.
- Using your hands form the dough into teaspoon sized balls and place on a Silpat lined baking sheet.
- Gently flatten each dough ball and sprinkle a little cinnamon on top.
- Bake at 350 for 8 minutes. Allow to cool completely before eating or storing.