It’s beginning to look a lot like Christmas — the most festive, family and food-focused holiday of the year! Time to pull out the carefully wrapped decorations and dust off the twinkling lights, find the fattest fir tree and put it up in its place of honor. December is all about celebrating with family and friends and the one time each year when you can totally transform your home — and, of course, your stable — into a magical winter wonderland.
The holiday is not about finding the most expensive gift or hosting the most over-the-top fete. No need for added stress to an already chock-filled month. My advice is to always remember the reason that we’re celebrating this season and keep it simple, classic and, most importantly, have fun!
Décor is easy; try filling horse show trophies with colorful ornaments, string pine cones and popcorn, pour salt into glass vases and add dried branches into the “snow,” and fill bowls with sweet-smelling potpourri.
Of course, there’s nothing more enticing than Christmas cookies; they are perfect to eat and make a great gift, too. Let’s face it: nothing’s better after a cold day at the barn than a warm and tasty, fresh-out-of-the-oven holiday cookie! Even Santa agrees…
Frosted Traditional OR Vegan Christmas Cookies
(*vegan substitute ingredients for recipe)
Ingredients
COOKIES:
- 1/2 cup (1 stick) butter (*vegan Earth Balance), softened
- 1/2 cup organic cane sugar + more for topping
- 1/4 cup brown sugar
- 1/4 cup pumpkin puree
- 1 tsp pure vanilla extract
- 1 3/4 cups unbleached all purpose organic flour + more for rolling into shapes
- 1 1/2 tsp cornstarch or arrowroot powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1–2 tsp milk (*non-dairy almond milk)
FROSTING: - 1/2 cup (1 stick) butter (*vegan Earth Balance), softened
- 2 1/2 – 3 cups powdered sugar
- Splash of milk (*non-dairy almond milk)
Instructions
- Add softened butter to a large mixing bowl and cream with a mixer.
- Add sugar, brown sugar, vanilla, pumpkin puree, and beat for 1 minute.
- Set your sifter over something that will catch fallout and add dry ingredients (flour, cornstarch, salt, baking soda and baking powder). Use a spoon to briefly stir, then sift over butter and sugar mixture.
- Mix until incorporated, being careful not to over-mix. Add *milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears too wet, mix in a bit more flour.
- Cover and freeze dough for 15 minutes, or refrigerate for 30–45 minutes (up to overnight).
- Five minutes before baking, preheat oven to 350 degrees F and position a rack in the center of the oven.
- Scoop out heaping 1 tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes.
- Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
- Bake on the center rack for 10–12 minutes for (8–10 for cutout shapes), or very slightly golden brown.
- Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
- Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little *milk to thin. Frosting should be thick to hold its shape once on the cookies, so only add a little *milk and add more powdered sugar if it gets too thin.
- Add food color of choice.
- FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened *butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
Once cooled, frost cookies and top with sprinkles.
Chocolate Mousse Balls
SERVES 4
TOTAL TIME: UNDER 15 MINUTES
When I need a chocolate fix, this is what I make. It’s quick and satisfies that craving.
- 5 ounces vegan chocolate
- 5 pitted dates
- 1 tsp agave or maple syrup or more if you really like sweets
- ¼ cup shredded coconut
- 1 tbsp cacao powder
- Melt the chocolate in a double boiler.
- Put chocolate, dates and sweetener in a food processer and blend.
- Use a melon scoop to take out some of the mixture and shape it into a ball with your hands.
- Roll the ball in coconut or cacao, and repeat with the rest of the mixture.
About the writer: Cornelia Guest, the author of the cookbook and entertaining guide Simple Pleasures, has been passionate about animals and an accomplished equestrian since she was a child. In 2009, she launched her compassionate catering company Cornelia Guest Events and Cornelia Guest Cookies, which helps raise funds for the rescues at The Humane Society of New York. She also is the designer behind her cruelty-free line and faux leather motor-inspired jackets. Recipes from Cornelia Guest’s cookbook are available at amazon.com and www.corneliaguest.com. Follow Cornelia on Twitter and Instagram @corneliaguest.
