Skip to main content

Cinnamon Sugar Cookie Owls

Since Dylan doesn't have any allergies in his class, we went with a white whole wheat sugar cookie.  I tried to talk him into an "OWL Love You Forever" card to accompany these Valentine treats, but he informed me: "Mommy, I'm not going to marry anyone in my class.  If I write that I love them, that's a lie."  Glad we straightened that out.

 1 C butter
1/2 C raw sugar
3 C white whole wheat flour
2 T cinnamon
splash of olive oil*
1 T star anise-infused water* (see my star anise chocolate-dipped marshmallow recipe)

*These last two ingredients were added because my dough was a little too dry.  An egg could have helped, or even a bit of applesauce.

Cream butter and sugar together.  Stir in flour and cinnamon.  [Add a bit of moisture - oil, water, egg, or applesauce - as needed.]  Bring the mixture together into a ball.  Wrap in plastic wrap and chill for an hour. 

Preheat oven to 400 degrees.  Roll out dough and cut to whatever shape you want.  Place on a baking sheet and bake till golden brown, about 10-12 minutes.  Leave cookies on sheet for 5 minutes to set.  Transfer to a cooling rack to cool completely.

Dylan dipped his in melted semi-sweet chocolate and decorated them with coconut, sprinkles, and red hots.  I went for a more austere look, dipping the cookies in chocolate, but only putting two white chocolate chips for the eyes.


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas