Ladies, it’s finally time to share your favorite Christmas cookie with us!  I am looking forward to adding some new Christmas cookie recipes to my repetoire–because I don’t have many.My desire with this particular exchange is to share recipes that have been “healthified.”  Now, we’re talking cookies, so you can only get “so” healthy.  “Healthy” sugars are still sugars.  And we (my husband and I) are of the opinion that there is freedom to be had, particularly at holiday times.  So we don’t avoid all other cookies that I haven’t made.

My recipe is one that I grew up with, only modified to using freshly milled flour and healthier sugars.  I haven’t gotten as far as trying to soak the recipe (not enough hours in the day!).  It’s a favorite!  I have found that with the freshly milled soft white wheat, I don’t need to use the amount of sugar called for, but can cut it down a bit.  Of course, my husband doesn’t believe that anything can be “too sweet,” so I don’t always.

Snickerdoodles

1c soft butter

1 ½ c organic cane juice crystals ( I think less could be used!)

2 eggs

2 ¾ c freshly milled soft white wheat flour

2 tsp cream of tarter

1 tsp baking soda

Pinch of salt

3T organic cane juice crystals

3tsp cinnamon

Mix butter, sugar, eggs.  Add flour, cream of tarter, soda, and pinch of salt.  Chill dough, roll into balls the size of a walnut.  Dip in cinnamon/sugar mixture and place on ungreased cookie sheet, two inches apart.  Bake at 400 degrees for 10 minutes.

We love these and have continued to tradition of making them in our home!  Pair them with some red rooibos spice chai tea for an extra treat!

If you’re interested in knowing for converting your own recipe–I changed shortening out for butter, white sugar for the organic cane juice crystals, and white flour for freshly milled soft white wheat flour.  It was an easy switch and we love them!

I can’t wait to see what cookies are part of your Christmas!

While you’re out and about, head on over to Real Food Wednesday hosted by Kelly the Kitchen Kop!