31 Days of Holiday Cookies

31 days of holiday cookies

Table of Contents

1

2

3

4

5

Chocolate Anise Sandwich Cookies

Chocolate Peppermint Sandwich Cookies

Peppermint Hot Chocolate French Macarons

Chocolate Hazelnut Cookies

Chocolate Shortbread Cookies with Hazelnut & Sea Salt

10

11

12

6

7

8

9

Lemon Sugar Cookies

Coconut Macaroons

Chocolate Protein Cookies

Classic Chocolate Chip Cookies

Cinnamon Chocolate Rugelach

Lemon Poppy Seed Shortbread

Italian Cherry Bocconotti Calabresi

13

14

15

16

17

18

19

Cranberry Pistachio Shortbread

Cardamom & Fig Thumbprint Cookies

Hazelnut Chocolate Chip Cookies

Sparkling Stars & Snowflakes

Gluten Free Almond Flour Cookies

Pecan Sandies

Hazelnut Macaroons

20

21

22

23

24

25

26

Holiday Tea Cookies

Cowboy Cookies

White Chocolate & Cherry Oatmeal Cookies

Bob's Favorite Scottish Oatcakes

Flourless Tahini Cookies

Snowy Gingerbread Christmas Trees

Gingerbread Cookies

BONUS FEATURE

27

28

29

30

31

Frosted Sugar Cookies

Rye Shortbread Cookies

Molasses Crinkle Cookies

Paleo Ginger Chews

Snickerdoodle Cookies

Frost Holiday Cookies Like a Pro

Chocolate Anise Sandwich Cookies MAKES: 30 COOKIES • PREP TIME: 28 MINUTES • COOK TIME: 15–20 MINUTES PASSIVE TIME: 60 MINUTES • DIFFICULTY: DIFFICULT These light, delicate chocolate sandwich cookies have a subtle anise flavor that pairs well with the rich ganache. COOKIE: 13/4 cups Bob’s Red Mill® Organic All Purpose Flour 1/4 cup unsweetened Dutch-process cocoa powder* 1/4 cup Powdered Sugar 1/2 tsp Almond Extract 2 Tbsp Bob’s Red Mill® Sparkling Sugar RASPBERRY GANACHE: 1/3 cup Heavy Cream 4 oz good quality Dark Chocolate, chopped 1 Tbsp Unsalted Butter, room temperature Instructions COOKIE: • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cocoa powder, sugar, anise seeds and salt. Mix to combine. • Scatter the butter over the top of the flour mixture. Turn the mixer to low and mix until the butter becomes the size of small peas. Stream in the cold water and almond extract and mix until just combined. Turn the dough to a lightly floured work surface and form the dough into a disk that’s about 1 inch thick. Cover with plastic wrap and refrigerate for 1 hour. • Preheat the oven to 350°F. Line three baking sheets with parchment paper. On a floured work surface, roll out the disk of dough to 1/4-inch thickness. Using a 2-inch round cookie cutter (or a shot glass) cut out rounds and place 1 inch apart on the baking sheet. Repeat with the other disk, and re-roll the scraps of the dough until you get 60 cookie rounds. • Sprinkle the tops of the cookies with the sparkling sugar. Bake the cookies for 15–20 minutes, or until they’ve puffed up and are dry to the touch, rotating the pans halfway through. Transfer the cookies to a wire rack to cool completely. RASPBERRY GANACHE: • Pour the heavy cream in a small saucepan and place over medium-low heat on a stove. Bring to a boil and then immediately pour over the dark chocolate. Let the mixture sit for 1 minute. • Using a whisk, start to gently whisk the cream and the chocolate, starting at the center and working your way outward. Once smooth, add the butter, vanilla and liqueur. Once combined, add the raspberry jam. Place a sheet of plastic wrap over the ganache and gently press it the surface so the ganache doesn’t form a skin. Place the bowl in the fridge to set. • Once the ganache comes to a pipeable consistency, place it in a piping bag. Cut the bag to form a small opening and pipe approximately 1 teaspoon of the ganache on one side of a cookie round. Gently sandwich together with a second cookie. Repeat until you have 30 sandwich cookies. Let sit until the ganache sets, then serve. 1 tsp Anise Seeds 1/4 tsp Kosher Salt 3/4 cup unsalted Butter, cold and cut into 1/2-inch cubes 1/2 cup Ice Cold Water 1/2 tsp Vanilla Extract 1 tsp Kirsch, optional 1/4 cup Bonne Maman Raspberry Jam *(NOTE: use cacao powder interchangeably)

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BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Chocolate Peppermint Sandwich Cookies

MAKES: 20 COOKIES • PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES • DIFFICULTY: DIFFICULT

These delightful cookies offer a holiday twist on a childhood favorite!

1 Egg 1/2 tsp Vanilla Extract

COOKIE: 11/4 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1/2 cup unsweetened Cocoa Powder 1 cup Sugar 1 tsp Baking Soda 1/2 tsp Baking Powder 1/4 tsp Salt 10 Tbsp Unsalted Butter, softened

FILLING:

1/4 cup Butter, softened 4 oz Cream Cheese, softened 2 cups Powdered Sugar 2 tsp Peppermint Extract

Instructions COOKIE: 1. Preheat your oven to 375°F and line two baking sheets with parchment paper or a silicone baking mat. 2. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl (you can use a hand mixer just fine), stir together the flour, cocoa powder, sugar, baking soda, baking powder and salt. 3. Cut the softened butter into tablespoons. Using the low speed on your mixer, stir in the butter, egg and vanilla extract. Mix until well combined. The dough will be on the drier side, but should still stick together. 4. Use a tablespoon or small cookie scoop to portion out your cookie dough on your baking sheets. Slightly flatten each disc. You'll have enough for 18–20 sandwich cookies. 5. Bake for 10 minutes, rotating once half way through baking time. Allow the cookies to set for 5 minutes on the sheet before transferring to wire racks to cool completely. Make the filling while the cookies are cooling. FILLING: 6. Cream together the butter and cream cheese until light and fluffy. Stir in the sugar 1 cup at a time, and then add the peppermint extract. Assemble the cookies by placing the filling in a piping bag or plastic bag, snipping off the tip and piping about a tablespoon on one cookie. Top with a second cookie. Enjoy!

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BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Peppermint Hot Chocolate French Macarons MAKES: 12 COOKIES • PREP TIME: 25 MINUTES • COOK TIME: 12–14 MINUTES PASSIVE TIME: 60 MINUTES • DIFFICULTY: DIFFICULT Bring some classic French macarons to your holiday table this year! Eat right away, store in the refrigerator for 3–5 days or freeze for up to a month (let come to room temperature before eating). Recipe courtesy of Hannah from The Homesteady.

CHOCOLATE MACARON SHELLS: 1 cup Bob’s Red Mill® Almond Flour 11/2 cups Powdered Sugar 2 Tbsp unsweetened Cocoa Powder

PEPPERMINT HOT CHOCOLATE BUTTERCREAM: 1/2 cup Butter, softened 1/4 tsp Peppermint Extract 2 cups Powdered Sugar 2 cups Marshmallow Fluff OPTIONAL: Crushed Candy Canes in a shallow bowl

3 Egg Whites 1/2 cup Sugar

Instructions 1. Preheat oven to 350°F. Prepare two piping bags and a baking sheet lined with parchment or a silicone baking mat. 2. In a medium bowl, sift together almond flour, powdered sugar and cocoa powder. Set aside. 3. In a stand mixer fitted with the whisk attachment, beat the egg whites on high until they form soft peaks. Lower the mixer’s speed to medium and add the sugar. Increase the mixer’s speed back to high and beat until stiff peaks form. 4. Take the bowl off the mixer and add almond flour mixture. Using a rubber spatula, aggressively fold in dry ingredients until the batter starts to loosen and becomes a little bit runny. To test if the batter is ready, lift a small amount of batter from the bowl and drop it back into the batter. If it does nothing, keep mixing. If it slowly melts back into the batter after 20–30 seconds, it’s ready to go! 5. Pour the batter into the prepared piping bag and pipe 11/2-inch circles on prepared baking sheet. 6. Firmly rap the bottom of the tray to flatten the batter and get any air bubbles out. Let the macarons rest for 30–45 minutes, until they form a skin. 7. While the macaron shells are resting, prepare the filling by creaming the butter in the bowl of your stand mixer on medium until it’s light and fluffy. 8. Add in peppermint extract. Gradually beat in powdered sugar until it’s incorporated. Fold in marshmallow fluff. Pour the buttercream into the second prepared piping bag. 9. Bake macarons for 12–14 minutes, or until they are just set. Let cool completely. 10. Pipe the buttercream between two shells, gently sandwiching together. Roll the edges in crushed candy canes.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Chocolate Shortbread Cookies with Hazelnut & Sea Salt MAKES: 36 COOKIES • PREP TIME: 30 MINUTES • COOK TIME: 15–20 MINUTES PASSIVE TIME: 60 MINUTES • DIFFICULTY: DIFFICULT

These cookies are inspired by the hazelnut orchards of Oregon. They’re intensely chocolatey without being overly sweet! Recipe courtesy of Erin Lynch of Platings and Pairings.

tsp Kosher Salt 1 cup unsalted Butter or vegan Butter cup Sugar 1 tsp Vanilla Extract

12 oz Bittersweet

1 cups Bob’s Red Mill® Organic Unbleached White All-Purpose Flour cup unsweetened Cocoa Powder tsp Baking Powder

Chocolate, finely chopped (divided) 1/2 cup chopped Hazelnuts Flake Sea Salt

Instructions 1. Sift together the flour, cocoa powder, baking powder and salt. Set aside. 2. Cream together the butter and sugar in a stand mixer fitted with a paddle attachment, until light and fluffy. Slowly add in the flour mixture until just combined. 3. Add vanilla and half of the chopped chocolate and beat until mixed. 4. Lightly flour your working surface and divide the dough in half. Roll each half of dough into a log, about 1 inch in diameter. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm. 5. Preheat oven to 300°F. Slice the cookie logs into 1/4-inch thick rounds and place on cookie sheets. 6. Bake for 15–20 minutes. The cookies will still be slightly soft to the touch. Let sit for 5 minutes, then transfer to wire racks to cool completely. 7. Line a baking sheet with parchment or wax paper. Microwave the remaining chopped chocolate in 30 second intervals until smooth. Dip each cookie in chocolate, then place on parchment paper. Before the chocolate hardens, sprinkle each cookie with chopped hazelnuts and a sprinkling of sea salt.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Chocolate Hazelnut Cookies MAKES: 20 COOKIES • PREP TIME: 10 MINUTES COOK TIME: 15–18 MINUTES • DIFFICULTY: EASY

Quick and easy to prepare, these chocolatey cookies are a satisfying way to enjoy a treat while following a low carbohydrate diet. Plus they’re vegan and gluten free!

cup Bob’s Red Mill® Organic Coconut Sugar tsp Baking Soda tsp Salt cup Almond Butter

cup Applesauce 1 tsp Vanilla Extract

1 Tbsp Bob’s Red Mill® Flaxseed Meal 3 Tbsp Water 1 cup Bob’s Red Mill® Hazelnut Meal/Flour

cup Dairy-Free Dark Chocolate Chips

Instructions 1. Preheat oven to 350°F. Line a baking sheet with parchment paper. 2. Mix flaxseed meal and water together in a small bowl and set aside to thicken. 3. In a medium bowl, whisk together hazelnut meal, coconut sugar, baking soda and salt. 4. In a large bowl, mix together almond butter, applesauce, vanilla extract and flax/water mixture. Add dry ingredients to wet and mix well, then stir in chocolate chips. 5. Place approximately 1 tablespoons of dough per cookie on the prepared baking sheet, leaving 1 inch between each cookie. Bake until set, 15‒18 minutes. 6. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then move to a rack and let cool completely.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Chocolate Protein Cookies MAKES: 18 COOKIES • PREP TIME: 5 MINUTES COOK TIME: 8–10 MINUTES • DIFFICULTY: EASY

We serve these for breakfast at the mill! Coconut flakes, hazelnut flour, chopped pecans and cocoa create a rich, filling cookie packed with protein, fiber and nutrients.

2 Tbsp Honey 2 tsp Vanilla

1/2 cup Bob’s Red Mill® Brown Sugar 4 Tbsp Coconut Oil, melted 2 Eggs

11/2 cups Bob’s Red Mill® Hazelnut Flour/Meal 6 Tbsp unsweetened Cocoa Powder 3/4 tsp Baking Soda

1/2 cup Pecans, chopped 1 cup Bob’s Red Mill® Coconut Flakes

Instructions 1. Preheat oven to 350°F. Place the hazelnut flour, cocoa powder, baking soda and brown sugar in a large bowl. Whisk to combine well. 2. Add the melted coconut oil, eggs, honey and vanilla, and mix to combine well. The dough will come together and will be soft but thick. 3. Add the pecans and the toasted coconut flakes, and mix until they are evenly distributed. 4. Scoop the dough onto a parchment-lined baking sheet in mounds about 3 tablespoons each, about 1 inch apart from one another. They will not spread much, if at all, during baking. Press the dough into round disks about -inch thick. 5. Place the baking sheet in the center of the oven and bake until the cookies are puffed and slightly cracked on top (about 12 minutes). Remove the cookies from the oven and allow to cool on the baking sheet until firm. Enjoy!

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Classic Chocolate Chip Cookies

MAKES: 24 COOKIES • PREP TIME: 20 MINUTES COOK TIME: 10-12 MINUTES • DIFFICULTY: EASY

This classic chocolate chip cookie recipe is made without gluten, dairy or eggs! Their buttery flavor and chewy texture make them a year-round favorite.

1 tsp Vanilla Extract 1 cup Vegan Chocolate Chips Large Flake Sea Salt for topping

2 Tbsp Water 3/4 cup Earth Balance Buttery Sticks 1/2 cup Bob’s Red Mill® Cane Sugar 1/2 cup packed Brown Sugar

11/2 cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 3/4 tsp Baking Soda 1/2 tsp Salt 1 Tbsp Bob’s Red Mill® Gluten Free Egg Replacer

Instructions 1. Preheat oven to 375°F. Line two baking sheets with parchment paper. Combine flour, baking soda and salt in a bowl and set aside. 2. Whisk together egg replacer and water in a small bowl and let sit to thicken while preparing remaining ingredients. 3. Cream soy free buttery sticks, sugar and brown sugar until creamy. Add egg replacer mixture and vanilla extract and mix until combined. Gradually add flour mixture and beat until well blended. Mix in chocolate chips. 4. Scoop cookies, about 2 tablespoons each, and place 2 inches apart on prepared sheet trays. Sprinkle with large flake sea salt, pressing the flakes into the surface. Bake until golden-brown, about 10-12 minutes. Cool on sheet trays for at least 5 minutes before serving.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Cinnamon Chocolate Rugelach MAKES: 32 COOKIES • PREP TIME: 30 MINUTES • COOK TIME: 25–30 MINUTES PASSIVE TIME: 90 MINUTES • DIFFICULTY: MODERATE

These delicate cookies look like tiny works of art and are richly flavored with cinnamon and dark chocolate. Kids love to help roll!

DOUGH: 2 cups Bob’s Red Mill® Unbleached White Fine Pastry Flour 1/4 cup Bob’s Red Mill® Cane Sugar 1/2 tsp Salt 1 cup Butter, soft 1 cup Cream Cheese, soft

FILLING: 1/4 cup Bob’s Red Mill® Brown Sugar 1 tsp ground Cinnamon 1/4 cup Butter, very soft 31/2–4 oz grated or finely chopped Dark Chocolate

Instructions 1. Combine flour, sugar and salt in a large bowl. Add butter and cream cheese and mix until a smooth, thick, paste-like dough forms. Divide dough in half, form each half into a disk and wrap tightly in plastic. Let chill for at least one hour or overnight. 2. Combine the brown sugar and cinnamon in a small bowl. Set out the very soft butter and chopped chocolate. Line two baking sheets with parchment paper. 3. Unwrap one disk of dough and place it on a well-floured board. Roll dough out into a 12-inch circle. Spread the entire surface of the dough with 2 tablespoons of soft butter. Sprinkle with half of the cinnamon mixture and half of the chocolate. 4. Slice into wedges like a pie, 16 pieces per circle. Starting at the wide edge, roll each wedge into the center, as you would a croissant, with the pointed end on the outside. Transfer to a prepared baking sheet. Repeat with the remaining dough and filling. 5. Chill cookies for at least 30 minutes before baking. 6. Preheat oven to 350°F. Bake cookies to light golden-brown, 25–30 minutes. Let cool before serving.

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BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Lemon Poppy Seed Shortbread

MAKES: 48 COOKIES • PREP TIME: 15 MINUTES • COOK TIME: 12-15 MINUTES PASSIVE TIME: 4 HOURS • DIFFICULTY: MODERATE

These crisp, zingy cookies are the perfect addition to your holiday cookie platter! Fresh lemon zest combines with crunchy poppy seeds for a simple yet scrumptious treat.

3/4 cup unsalted Butter, or Vegan Butter, softened 1 cup Sugar

2 Tbsp Bob’s Red Mill® Poppy Seeds 2 tsp Lemon Zest

2 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1/4 tsp Salt

Instructions 1. With an electric mixer, beat together butter and sugar until light and fluffy. Mix in poppy seeds and lemon zest. Add flour and salt and mix well to make a stiff dough. 2. Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours. 3. Meanwhile, preheat oven to 350°F and oil baking sheets or line them with parchment paper. 4. Slice dough into rounds about 1/4-inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Lemon Sugar Cookies MAKES: 24 COOKIES • PREP TIME: 15 MINUTES COOK TIME: 12 MINUTES • DIFFICULTY: EASY

Bob’s Red Mill® Sparkling Sugar creates a sweet and crispy crust on these heavenly lemon sugar cookies.

3/4 cup Butter, soft 1 cup Granulated Sugar 1 Egg 1 tsp Vanilla Extract 2 Tbsp Lemon Juice

Zest of one Lemon (about 1 Tbsp) 1/4 cup Bob’s Red Mill® Sparkling Sugar

21/4 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1/2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt

Instructions 1. Preheat oven to 375°F and line two baking sheets with parchment paper. 2. In a small bowl, mix together flour, baking powder, baking soda and salt; set aside. 3. In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry ingredients until combined. 4. Scoop cookies and roll the tops in sparkling sugar. Place 2 inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes, then remove to a cooling rack.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Coconut Macaroons MAKES: 24 COOKIES • PREP TIME: 30 MINUTES • COOK TIME: 12 MINUTES PASSIVE TIME: 45 MINUTES • DIFFICULTY: MODERATE

2 Egg Whites Pinch of Salt 1/2 cup Honey

1/2 tsp Vanilla Extract 2 cups Bob’s Red Mill® Shredded Coconut

4 oz Dark Chocolate 1 Tbsp Coconut Oil or Butter

Instructions 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. Whip egg whites and a pinch of salt to soft peaks. Slowly stream in honey and continue to whip to stiff peaks. Fold in vanilla extract and shredded coconut. 3. Portion 1 tablespoon per macaroon and space evenly on the prepared baking sheet; smooth tops if desired. Bake for 12 minutes, rotating halfway through baking time for even browning. Let cool completely before dipping in chocolate. 4. To finish macaroons, melt chocolate and coconut oil over low heat until completely melted. Remove chocolate from heat and gently dip the bottom of each macaroon to about 1/4 of the way up the side. Place dipped macaroons back onto the parchment lined baking sheet and let set about 30 minutes.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Italian Cherry Bocconotti Calabresi MAKES: 24 COOKIES • PREP TIME: 35 MINUTES • COOK TIME: 18–20 MINUTES PASSIVE TIME: 60 MINUTES • DIFFICULTY: DIFFICULT

1 tsp freshly grated Orange Zest 1 tsp Almond Extract 1 jar (13 oz) Bonne Maman Cherry Jam EGG WASH: 1 Egg 1 Tbsp Heavy Cream TOPPING: 2 Tbsp Powdered Sugar

PASTRY DOUGH: 2 cups Bob’s Red Mill® Unbleached White Fine Pastry Flour 1/2 cup Sugar 1 tsp Baking Powder 1/4 tsp Kosher Salt 3/4 cup Butter, cold and cut into 1/2-inch cubes 1 Egg 1 Egg Yolk

Instructions 1. In a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Turn the mixer to low to combine the ingredients. 2. Add the chilled cubed butter and mix on medium-low speed until the butter becomes the size of small peas. 3. Add the egg and then the egg yolk, mixing well after each addition. Scrape down the bowl using a spatula, then add the orange zest and almond extract and continue to mix on medium-low just until the dough comes together to form a ball. 4. Transfer the dough to a lightly floured work surface and from it into a round disk that’s about 1-inch thick. Wrap the dough in plastic wrap and chill in the fridge for 1 hour. 5. Preheat the oven to 350°F. Grease 24 mini tart molds or mini muffin pans with cooking spray or butter. 6. Break off a tablespoon of chilled dough and form it into a ball. Press the dough into the base of the mini tart mold or muffin tin and evenly press it up against the sides. (If your fingers start to stick to the dough, dust them with flour.) Trim off any excess dough using a paring knife. Repeat with the remaining molds until you have 24 shells. 7. Make the egg wash: in a small mixing bowl, whisk together the egg and cream. Set aside. 8. Fill each tartlet with a rounded teaspoon of jam, and lightly brush the edges of the tartlets with the egg wash using a party brush. 9. Take the remaining dough and place it on a lightly floured surface. Roll the dough to 1/4-inch thickness. Using a shot glass (or a 2-inch pastry cutter), cut out 24 tart “lids.” Place the lids over the jam filled tartlets and press the dough around the edges of the mini molds to seal the cookies. The excess dough can be reused to form more lids if needed. 10. Bake the cookies for 18–20 minutes or until the cookies are golden brown. Remove from the oven and let cool for 10–15 minutes before unmolding the cookies. Transfer the cookies to a baking rack to cool completely. Once completely cool, dust with powdered sugar and serve.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Cranberry Pistachio Shortbread MAKES: 48 COOKIES • PREP TIME: 15 MINUTES • COOK TIME: 12–15 MINUTES PASSIVE TIME: 4 HOURS • DIFFICULTY: DIFFICULT This truly festive shortbread features sweet dried cranberries and finely chopped pistachios for extra flair. Dip them in melted white and dark chocolate for a holiday-worthy touch.

1/4 tsp Salt White and Dark

1/4 cup Dried Cranberries, finely chopped 2 cup Bob’s Red Mill®

3/4 cup Butter, or Vegan Butter, soft 1/2 cup Bob’s Red Mill® Cane Sugar 1/2 cup Pistachios, finely chopped

Chocolate, optional

Unbleached White Fine Pastry Flour

Instructions 1. With an electric mixer, beat together butter and sugar until light and fluffy. Mix in pistachios and dried cranberries. Add flour and salt and mix well to make a stiff dough. 2. Divide dough in half and roll each piece in wax paper to make a cylinder about 2 inches in diameter and 6 inches long. Refrigerate dough until firm, at least 4 hours. 3. Meanwhile, preheat oven to 350°F and line baking sheets with parchment paper. 4. Slice dough into rounds about 1/4-inch thick. Arrange about 1 inch apart on cookie sheets. Bake 12 minutes or until edges are browned. Let cookies cool on baking sheet for a few seconds and then remove to a wire rack and let cool completely. 5. If desired, dip cooled cookies in melted dark or white chocolate. Let chocolate set before serving.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Cardamom and Fig Thumbprint Cookies MAKES: 40 COOKIES • PREP TIME: 15 MINUTES • COOK TIME: 15 MINUTES PASSIVE TIME: 10–60 MINUTES • DIFFICULTY: EASY Exotic cardamom and sweet fig jam are a unique twist on thumbprint cookies. Making a thumbprint in each cookie and filling them with jam is super fun for young bakers! Instructions 1. Preheat oven to 350°F and line two baking sheets with parchment paper. 2. In a medium bowl, combine flour, cardamom, baking soda and salt and set aside. 3. Combine butter and sugar until creamy. Add egg and vanilla and mix until combined. Add flour mixture and stir until thoroughly mixed. 4. Scoop cookies by the tablespoonful onto the prepared baking sheets, leaving about 1 inch of space between each. Press your clean thumb into the top center of each cookie, making a deep depression. 5. Fill each depression with fig jam. If desired, chill cookies for 1 hour before baking. 6. Bake until the edges just begin to brown, about 15 minutes. Let cool for 10 minutes and then dust with powdered sugar. 2 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1 tsp ground Cardamom 1/4 tsp Baking Soda 1/4 tsp Salt 1 cup Butter, soft 3/4 cup Sugar 1 Egg 1 tsp Vanilla Extract 1/2 cup Orchard Choice California Orange Fig Jam 2–3 Tbsp Powdered Sugar

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BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Hazelnut Chocolate Chip Cookies MAKES: 42 COOKIES • PREP TIME: 15 MINUTES • COOK TIME: 15–17 MINUTES PASSIVE TIME: 60 MINUTES (OPTIONAL) • DIFFICULTY: EASY

Nutty and caramelly, these could kick the traditional chocolate chip cookie off your holiday platter. Make a batch and add some extra sweetness to your holiday buffet!

1 cup Butter, slightly softened

2 cups Chocolate Chips 1 cup Hazelnuts, chopped and toasted 2 Tbsp large flake Sea Salt or Kosher Salt to garnish

2 cups Bob’s Red Mill® Unbleached White All-Purpose Flour 1 tsp Baking Powder 1 tsp Baking Soda tsp Salt

cup Granulated Sugar

1 cups Brown Sugar 2 tsp Vanilla Extract 2 Eggs

Instructions 1. Line two to three baking sheets with parchment paper. 2. In a small bowl, combine the flour, baking powder, baking soda and teaspoon salt and set aside. 3. In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter, granulated sugar and brown sugar until just combined. 4. Add vanilla extract and eggs, one at a time, scraping down between each addition. Mix until combined. 5. On low, add the flour mixture. When the flour is halfway incorporated add the chocolate chips and hazelnuts. Mix until thorough combined. 6. Scoop cookies, about 2 tablespoons each, onto prepared cookie sheets leaving about 1 inch between each. Sprinkle generously with large flake salt. Chill cookies in the refrigerator for 60 minutes (optional but recommended). 7. While the cookie dough chills, preheat the oven to 350°F. Bake cookies until light golden brown, 15–17 minutes, rotating halfway through baking time.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Sparkling Stars & Snowflakes

MAKES: 20–40 COOKIES, DEPENDING ON SHAPE • PREP TIME: 30 MINUTES COOK TIME: 15–20 MINUTES • DIFFICULTY: MODERATE

Based on German zimtsterne, these classic holiday cookies are traditionally cut into star shapes. Sparkling sugar makes the extra special! You can also cut them into other holiday shapes like Christmas trees and snowmen.

1 tsp ground Cinnamon 1/4 tsp ground Ginger 1/4 tsp Salt

2 tsp Lemon Zest 1/2 cup Bob’s Red Mill® Sparkling Sugar

2 cups Powdered Sugar 3 Egg Whites 4 cups Bob’s Red Mill® Super-Fine Natural Almond Flour

Instructions 1. Preheat oven to 350°F and line baking sheets with parchment paper. 2. Whip powdered sugar and egg whites until very light and fluffy, 4–5 minutes. Remove and reserve 1/2 cup. 3. Into remaining egg white mixture, fold in almond meal, spices, salt and lemon zest. Mix until a solid dough forms. 4. Roll dough between two pieces of parchment or waxed paper to 1/4-inch thickness. Use cookie cutters to cut dough into shapes, rerolling the scraps as many times as needed. 5. Transfer cookies to the prepared baking sheets. Ice each cookie with the reserved egg white mixture and sprinkle with sparkling sugar. 6. Bake for 15–20 minutes. Let cool before serving.

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BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Gluten Free Almond Flour Cookies MAKES: 24 COOKIES • PREP TIME: 15 MINUTES • COOK TIME: 30–35 MINUTES PASSIVE TIME: 30 MINUTES • DIFFICULTY: EASY

Light and crisp, these gluten free almond cookies are perfect with coffee or tea. With hints of brown sugar and cinnamon, they’re the ideal sweet treat for any time of the day.

COOKIES:

TOPPING: 2 Tbsp Bob’s Red Mill® Sparkling Sugar 1/2 tsp ground Cinnamon

1/2 cup unsalted Butter, cool but not cold 6 Tbsp Brown Sugar 1 tsp Vanilla Extract 1 cup Bob’s Red Mill®

Gluten Free Oat Flour 1 cup Bob’s Red Mill® Almond Flour

Instructions 1. Preheat oven to 300°F. Grease two cookie sheets or line them with parchment paper; set aside. 2. Blend the butter, sugar and vanilla extract with a stand mixer or hand mixer until combined. In a small bowl, mix together oat flour and almond flour. Add the flour mixture to the butter mixture and mix until the dough sticks together. 3. Form the dough into 11/2-inch balls. Place them on the prepared cookie sheets, spacing 1–2 inches apart, and bake for 30–35 minutes. 4. Coat the cookies in the cinnamon and sugar mixture while they are still warm. Allow cookies to cool completely before enjoying.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Pecan Sandies

MAKES: 32 COOKIES • PREP TIME: 10 MINUTES • COOK TIME: 22–25 MINUTES PASSIVE TIME: 60 MINUTES • DIFFICULTY: MODERATE

Crisp, rich and satisfying without being too sweet, pecan sandies are a traditional holiday treat and a perfect accompaniment to a cup of tea.

21/2 cups Pecan Halves, divided 1/2 cup packed Bob’s Red Mill® Brown Sugar 1/4 cup Powdered Sugar 11/2 cups Bob’s Red Mill® Unbleached White Fine Pastry Flour 1/2 tsp Salt 12 Tbsp Butter, chilled and cut into 1/2-inch cubes 1 Egg Yolk Instructions

1. Process 11/2 cups pecans and sugars in a 10–12 cup food processor for 10 two second pulses. Add flour and salt and process for 5 seconds. Add butter and pulse until mixture resembles coarse sand, about 10 two-second pulses. Add egg yolk and process until dough forms into a ball. 2. Turn dough onto a 16-inch long piece of plastic wrap and shape dough into a 12-inch cylinder. Wrap dough in plastic wrap and refrigerate for 1 hour. 3. Preheat oven to 325°F. Grease two baking sheets. Unwrap dough and cut into 1/4-inch rounds, turning dough after each slice to keep cylinder from flattening. Place on prepared baking sheets 1 inch apart. Using remaining pecans, gently press 1 pecan into each cookie. Bake for 22 minutes or until golden brown. Cool on baking sheet for 5 minutes. Move to wire rack to cool completely.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Hazelnut Macaroons MAKES: 12 COOKIES • PREP TIME: 15 MINUTES • COOK TIME: 15 MINUTES PASSIVE TIME: 20 MINUTES • DIFFICULTY: EASY

These rich, flavorful cookies are a hybrid of the French almond macaron and the American coconut macaroon! Simple and easy to make.

1 cup Bob’s Red Mill® Hazelnut Flour/Meal 1/2 cup Bob’s Red Mill® Organic Coconut Sugar 1 Egg White 1/8 tsp Almond Extract, optional Instructions 1. Combine hazelnut meal and coconut sugar in a medium size bowl. Add egg white and almond extract (if using) and mix to thoroughly combine. 2. Transfer the mixture to the refrigerator and chill for 20 minutes. 3. While the cookie mixture chills, preheat oven to 325°F and line a baking sheet with parchment paper. 4. Portion 1 tablespoon of hazelnut mixture per cookie, spacing evenly on prepared baking sheet. Slightly flatten the tops of cookies. Bake for 15 minutes; let cool completely before serving.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Holiday Tea Cookies MAKES: 40 COOKIES • PREP TIME: 25 MINUTES • COOK TIME: 10–12 MINUTES PASSIVE TIME: 2 HOURS OR OVERNIGHT • DIFFICULTY: EASY

These simple, delicious cookies look like tiny snowballs and are a welcome addition to any cookie platter during the holidays.

3/4 cup Bob’s Red Mill® Hazelnut Flour/Meal 1 tsp Salt

1 cup Butter, soft 21/2 cups Powdered Sugar, divided

1 tsp Vanilla Extract 2 cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour

Instructions 1. Line a baking sheet with parchment paper and set aside.

2. In a bowl, combine butter, 1/2 cup powdered sugar and vanilla extract until very creamy, about 4 minutes. Meanwhile, mix together the flours and salt in a small bowl. 3. Add flour mixture to the butter mixture and mix until just combined. 4. Scoop cookie dough into approximately 1-inch balls and place on prepared baking sheet. Wrap baking sheet in plastic wrap and refrigerate cookie dough for at least 2 hours or overnight. 5. When ready to bake cookies, preheat oven to 375°F and line baking sheets with parchment paper. Place remaining 2 cups of powdered sugar in a large bowl. 6. Toss cookies in powdered sugar to coat and place on prepared baking sheets about 1 inch apart. Bake until the bottoms are lightly browned, 10–12 minutes. Immediately and carefully roll hot cookies in powdered sugar and transfer to a rack to cool completely. 7. Toss cookies a third time in powdered sugar once completely cooled.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Cowboy Cookies MAKES: 24 COOKIES • PREP TIME: 20 MINUTES COOK TIME: 20–22 MINUTES • DIFFICULTY: EASY

Jar mixes are fantastic gifts for teachers, friends and family—especially when they contain cookie mix! Loaded with oats, chocolate, coconut, nuts and fruit, these cookies are a new classic.

1 cup Bob’s Red Mill® Unbleached White All-Purpose Flour 1/2 cup packed Bob’s Red Mill® Brown Sugar 1/2 cup Bob’s Red Mill® Cane Sugar

GIFT COOKIE MIX: 1/4 cup Bob’s Red Mill® Shredded Coconut 1/2 cup Chopped Walnuts, toasted 1/4 cup Chocolate Chips 1/3 cup Cranberries 1 cup Bob’s Red Mill® Regular Rolled Oats 1/2 tsp Baking Soda 1/4 tsp Baking Powder 1/4 tsp Salt

TO PREPARE MIX: 1/2 cup Butter, softened 1 Egg 1 Tbsp Water 1/2 tsp Vanilla Extract

Instructions AS A GIFT COOKIE MIX:

• Layer ingredients into a 32-oz gift jar in the order listed, with coconut at the bottom and sugar at the top. Seal well and give as a gift, including the baking instructions below. TO PREPARE FROM MIX: • Preheat oven to 350°F. Line two baking sheets with parchment paper. • Mix butter, egg, water and vanilla extract together in a large bowl. Add cookie mix and stir until fully combined. • Portion dough onto prepared baking sheets, about 2 tablespoons of dough per cookie, leaving 2 inches between each. Bake until set, 13-15 minutes. Let cool on baking sheets for 5 minutes • Preheat oven to 350°F. Line two baking sheets with parchment paper. • In a bowl, combine baking soda, baking powder, salt and flour. Set aside. • In a large mixing bowl, mix butter with sugars until creamy and well combined. Add egg and vanilla extract (omit water) and mix until evenly combined. • Add flour mixture to the butter and mix briefly, then add coconut, toasted walnuts, cranberries, chocolate chips and rolled oats and mix until thoroughly combined. • Portion dough onto prepared baking sheets, about 2 tablespoons of dough per cookie, leaving 2 inches between each. Bake until set, 13-15 minutes. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. before transferring to a wire rack to cool completely. FULL PREPARATION INSTRUCTIONS:

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

White Chocolate & Cherry Oatmeal Cookies

MAKES: 24 COOKIES • PREP TIME: 15 MINUTES COOK TIME: 12 MINUTES • DIFFICULTY: EASY

These chewy, delicious cookies are packed full of tart dried cherries and sweet white chocolate chips. Rolled oats and coconut flakes add texture.

1/2 tsp Baking Soda 1/2 tsp Salt

1/4 cup Milk 1 tsp Vanilla Extract 2/3 cup Coconut Flakes 1/2 cup chopped Dried Cherries 1/2 cup White Chocolate Chips

1 cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 1 cup Bob’s Red Mill® Gluten Free Organic Quick Cooking Rolled Oats 3/4 cup Bob’s Red Mill® Gluten Free Oat Bran

1/2 cup Butter, softened 1/2 cup packed Brown Sugar 1/4 cup Granulated Sugar 1 Egg

Instructions 1. Preheat oven to 350°F; line two baking sheets with parchment paper. 2. In a medium bowl, mix together flour, oats, oat bran, baking soda and salt. Set aside. 3. In a large mixing bowl, combine butter and sugars until well mixed. Add egg, milk and vanilla extract and mix well. Add the flour mixture and mix until just combined, then add the coconut, cherries and white chocolate chips; mix until well combined. 4. Portion dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving about 2 inches of space between. Bake until the edges are golden brown, about 12 minutes. Let cool on the baking sheet for 5 minutes, and then remove to wire racks to cool completely.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Bob’s Favorite Scottish Oatcakes MAKES: 12 OATCAKES • PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES • DIFFICULTY: MODERATE

1/4 tsp Sea Salt 1/4 tsp Baking Powder 1/4 cup unsalted Butter, melted 1/2 cup hot Water

1/2 cup Bob’s Red Mill® Whole Wheat Pastry Flour or Organic Whole Wheat Pastry Flour 3/4 tsp Bob’s Red Mill® Cane Sugar

11/2 cups Bob’s Red Mill® Scottish Oatmeal or Organic Scottish Oatmeal

Instructions 1. Preheat oven to 325°F.

2. Place all but 2 tablespoons of the oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined. Add butter and stir until evenly distributed. With a fork, mix in water, just until moistened. Pat dough into a ball, and then flatten slightly. 3. Sprinkle reserved 2 tablespoons oats on a board. Roll dough out 1/4-inch thick. With a 2 to 3-inch round cutter, cut dough into rounds. Re-roll and cut scraps. Place oatcakes about 1/4 inch apart on a greased baking sheet. 4. Bake until oatcakes are golden, approximately 25 minutes. Let cool on a rack. Enjoy plain, serve with jam or cheese, or use them to build hors d'oeuvres.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Flourless Tahini Cookies MAKES: 36 COOKIES • PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES • DIFFICULTY: EASY Add something different to the mix! These cookies are a chewy version of the sweet and crunchy sesame seed candy.

1/2 cup Bob’s Red Mill® White Hulled Sesame Seeds

1 cup Tahini 1 cup Honey 1 tsp Vanilla Extract

1/2 tsp ground Cinnamon 3 cups Bob’s Red Mill® Quick Cooking Rolled Oats or Organic Quick Cooking Rolled Oats

Instructions 1. Preheat the oven to 350°F. Line baking sheets with parchment paper or a non-stick mat. 2. In a medium bowl, stir together the tahini, honey, vanilla and cinnamon. Mix in the oats until well blended. 3. Wet hands and divide dough into small balls. Roll each ball in sesame seeds to coat, then press each cookie to slightly flatten. The cookies should be about 1 inch in diameter. 4. Bake until the edges are slightly browned, about 10 minutes. Cool on the baking sheet for several minutes before removing to wire racks to cool completely.

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BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Snowy Gingerbread Christmas Trees

ICING: • In the bowl of a stand mixer fitted with the whisk attachment, combine 1/2 cup of the water, lemon juice and meringue powder. Stir to dissolve the powder. With the mixer on low, gradually add the powdered sugar. Turn the mixer up to medium-high speed and beat for 5-7 minutes, until glossy and stiff peaks form. • Set a small ziptop sandwich bag inside of a coffee cup or small glass with the opening folded out over the rim of the cup. Fill it with about 1 cup of the meringue mixture. Seal the bag and set aside. Add 1 teaspoon at a time of the remaining water to the meringue in the bowl, stirring with a rubber spatula after each addition until the mixture resembles glue. It should fall in a ribbon from a spatula. Add liquid or gel food coloring if desired. Pour some icing into different bowls if using multiple colors. The icing needs to be used right away or transferred to an airtight container. It will harden as it is exposed to air. • Decorate the tops of the cooled cookies with the thinned icing. Squeeze bottles work great for this. Allow the icing to harden before assembling the trees. ASSEMBLE THE TREES: • Cut a small amount off the bottom corner of the sandwich bag containing the icing. Starting with the largest size star, squeeze a small amount of icing on the center. Top it with a second star of the same size, offsetting the corners so they are not lined up evenly. Repeat the process with the next smallest size star. Use two stars of each size and work your way up to the smallest star until the tree is assembled. Let the trees dry for 24 hours.

MAKES: 8 TREES • PREP TIME: 3 HOURS COOK TIME: 15 MINUTES • DIFFICULTY: DIFFICULT

Here we take a traditional Christmas cookie and turn it into a fun and magical gift! Recipe courtesy of Jen Sobjack from Baked By An Introvert.

3/4 cup unsalted Butter, cold and cut into small pieces 2/3 cup Unsulphured Molasses 2 Tbsp Milk

COOKIES: 3 1/4 cups Bob’s Red Mill® Organic

Unbleached White All-Purpose Flour 2/3 cup packed Dark Brown Sugar 2 tsp ground Cinnamon

ICING

2 tsp ground Ginger 1/2 tsp ground Cloves 1/2 tsp Salt 1 tsp Baking Soda Instructions COOKIES:

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1/2-3/4 cup Water 2 tsp Lemon Juice

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3 Tbsp Meringue Powder 4 cups Powdered Sugar

• In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, cinnamon, ginger, cloves and salt. Stir to combine. Add the butter and mix on medium-low speed until the mixture resembles wet sand. Reduce the speed to low and with the mixer running, slowly pour in the molasses and milk. Mix until the dough is thoroughly combined. It should be the consistency of play-doh. • Scrape the dough out onto a clean work surface and shape it into a disk. Divide the disk into four equal portions. Roll one portion at a time in between two sheets of parchment paper to 1/8-inch thickness. Leave the dough in the parchment paper and stack it on a cookie sheet. Freeze the dough for at least 20 minutes to make it easier to handle while cutting. • Adjust the oven racks to the upper and lower middle positions. Preheat the oven to 325°F. Line two baking sheets with parchment paper or a silicone mat. • Take one sheet of dough out of the freezer and gently peel off one side of the parchment paper. Place the parchment paper back into place and flip the dough over. Peel off the second sheet of parchment paper. Using multi-size star shape cookie cutters, cut equal amounts of each size (we used six different sizes for trees in photo). Transfer the cookies to the prepared baking sheets, placing them 1/2 inch apart. Set aside the scraps. Repeat with the remaining sheets of dough. • Bake for 15 minutes, rotating rack positions halfway through. Don’t over-bake the cookies: they will be done with they have darkened slightly. Let cool on the pan for 2 minutes before transferring to a wire rack to cool completely. • Combine the remaining scraps and repeat rolling, freezing, cutting and baking until all the dough is used.

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Gingerbread Cookies MAKES: ABOUT 20 COOKIES • PREP TIME: 30 MINUTES • COOK TIME: 15–20 MINUTES PASSIVE TIME: 2 HOURS OR OVERNIGHT • DIFFICULTY: MODERATE

These rich, flavorful gluten free cookies are a holiday classic for a reason: they’re delicious and can be decorated countless ways!

3/4 cup Butter, softened slightly 3/4 cup Unsulphured Molasses 2 Tbsp Milk

COOKIES: 3 cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 3/4 cup Bob’s Red Mill® Brown Sugar, packed 1 Tbsp ground Cinnamon

ROYAL ICING: 1 large Egg White

1 Tbsp ground Ginger 1/2 tsp ground Cloves 3/4 tsp Baking Soda 1/2 tsp Salt

1/2 tsp Vanilla Extract 2 cups Powdered Sugar Food Coloring, if desired

Instructions 1. In a food processor or mixer with the paddle attachment, combine flour, brown sugar, spices, baking soda and salt. Add the butter and pulse or mix until the mixture resembles sand. 2. With the processor or mixer running, add the molasses and milk and mix until the dough is evenly moistened. Remove the dough, wrap tightly in plastic and chill for at least 2 hours or overnight. Meanwhile, preheat oven to 325°F and line two baking sheets with parchment paper. 3. After chilling, remove the dough from the refrigerator and divide into two sections. Keep one piece chilled while working with the other. Roll the dough between two pieces of parchment paper to about 1/8-inch thickness, carefully removing and replacing the parchment paper as needed to reduce sticking. Cut the dough into desired shapes but leave the cookies on the parchment paper. Return to the refrigerator to chill, and repeat with the remaining dough. 4. After both pieces of dough have been rolled, cut and chilled, carefully remove the cutout cookies from the parchment using a flat spatula and transfer to the prepared baking sheets. The scraps of dough can be rerolled and chilled for more cookies. 5. Bake the cookies until the centers are firm, about 15–20 minutes, rotating the sheets about halfway through the baking time. Let cool completely before decorating. 6. While the cookies are cooling, prepare the royal icing. In the bowl of a mixer, beat the egg white and vanilla extract until frothy. Gradually add the powdered sugar and mix on low until shiny (add any food coloring as desired at this time). Increase the mixer to high and beat until stiff and glossy, 5–7 minutes. Decorate cooled cookies as desired.

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BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Frost Holiday Cookies Like a Pro With a little preparation and a few tools, you can create beautiful holiday cookies. A great activity for kids! YOU NEED: • Frosting bags: one for each color you plan to use • Piping tips (popular choices: large and small round tips, star tips)* • Royal or buttercream frosting • Food coloring • Sparkling sugar, sprinkles, small hard candies

OUTLINE YOUR DESIGN:

Use a small round tip to outline your design. Let sit to firm for a minute or two.

FILL IN YOUR DESIGN: Using a larger tip, fill in your design. Pro tip: add a little extra water or liquid to your frosting so you can “flow” in the frosting.

* Extra credit: look for decorating couplers at your local craft store: they allow you to switch piping tips easily without having to empty your bags.

FILL YOUR BAGS: Put your chosen tips into your bags. Place each bag in a large drinking glass and fold the bag down over it; now you can spoon in your frosting, mess-free!

ADD FINISHING TOUCHES:

Use a small round tip to add details like eyes and smiles, or a star tip to add texture. Finish with sparkling sugar, small hard candies or sprinkles!

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES

Frosted Sugar Cookies MAKES: 24 COOKIES • PREP TIME: 20 MINUTES COOK TIME: 8 MINUTES • DIFFICULTY: MODERATE These gluten free frosted sugar cookies do not need to be chilled before rolling or baking. Gift them, leave them on a plate for Santa or hoard them for yourself! Recipe courtesy of Sharon Lachendro fromWhat the Fork.

COOKIES: 31/2 cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour, plus more for rolling out the dough 1 tsp Bob’s Red Mill® Sea Salt 1 tsp Baking Powder 1 cup Vegetable Shortening 1 cup Sugar 2 large Eggs, room temperature 1 Tbsp Vanilla Extract

FROSTING:

1/2 cup Vegetable Shortening 1/2 cup vegan Butter 3 cups Powdered Sugar 1 tsp Vanilla Extract 2 Tbsp unsweetened Coconut Milk Food Coloring, optional Gluten Free Sprinkles

Instructions 1. Preheat oven to 350°F and line baking sheets with parchment paper. 2. In a medium bowl, sift together the flour, salt and baking powder. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening and sugar until light and creamy, about 1–2 minutes. Mix in the eggs one at a time, beating after each addition, then mix in the vanilla extract. 4. Slowly mix in the dry ingredients and mix until completely incorporated. The dough should be slightly firm but still soft, not sticky, and not stiff. Do not add additional flour. 5. Turn the dough out onto floured parchment paper. Cover with plastic wrap and roll out until it’s about 1/4–1/2 inch thick. Sprinkle the dough with a little more flour and rub evenly over the dough. Use desired cookie cutters to cut into shapes. Re-roll the scraps to cut additional cookies, sprinkling the parchment paper and dusting the rolled dough with a little flour each time you re roll the dough. 6. Transfer the cookies to the prepared baking pans and bake 8–10 minutes. Cool cookies on the baking sheet for a few minutes before cooling completely on a wire rack before frosting. 7. Add shortening, dairy free butter and powdered sugar to the bowl of a stand mixer. Mix on low speed until the sugar is incorporated. Turn the mixer to medium-high and beat for 1 minute. Mix in the vanilla extract and milk and mix until the frosting is light and fluffy, about 1 minute or less. Mix in food coloring if using. 8. Frost the cookies and top with sprinkles. Serve immediately or store in an airtight container until ready to serve.

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BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES