Extraordinary Life's Cookie Recipe Collection 2012

Cake Mix Cookies: 

For the EASY Baker

Mint Chocolate Chip Cookies

Gooey Butter Cake Cookies

Soft Cake Like Sugar Cookies

Paleo/Primal Cookies: 

For the PALEO Baker

Chocolate Chip Cookies

Snickerdoodles

Made from Scratch: 

For the From Scratch Baker

Drop Cookies

Chewy Oatmeal Cookies

Peanut Butter Blossoms

Wedding Balls or Snowball Cookies

Molasses Cookies

Cookie Press Butter Cookies

Italian Almond Cookies

Cowboy Cookies

Roll Out Cookies

Roll Out Butter Cookies

Gingerbread Men Cookies

Roll Out Shortbread Cookies

Chocolate Chip Rollout Cookies

* * * * *

Thinking about getting a head start on your holiday baking?  How you store your made ahead cookies for the holiday is probably a matter of experience.  I have read a few different methods over the years.  I personally like to make the cookie dough up ahead of time and freeze until baking day .  In my opinion, a fresh baked cookie ROCKS!  I will either shape the dough into disks for roll out cookies and freeze, drop cookies onto a baking sheet, freeze and bag, or just roll dough out into a tube to slice and bake later.  Make sure to wrap your dough well.  Defrost in the refrigerator overnight.  Follow recipe according to directions for that particular cookie.

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Primal Chocolate Chip Cookies

Why primal?  Because I am using regular chocolate chips.  Well, Enjoy Life mini chips to be exact.  So with all that regular sugar in those chips.....they are not exactly Paleo, right?  LOL.  We like our 85% dark chocolate here and I am sure it would be good in cookies, its just not traditional is all.  So this is how I am making them, OK?  But go ahead and get those dark chocolate chips and call them paleo if you want! :-)

1/4 cup Butter (grass fead), room temperature

1 Egg

4 Tablespoons Honey

1 Tablespoon Vanilla

2 cups Almond Flour (note)

1/4 teaspoon Salt

1/2 teaspoon Baking Soda

1/2 cup Small Chocolate Chips

Preheat oven to 350 degrees

• In a Stand mixer with whip attachment (or with a hand held mixer) whip butter on medium/low until smooth and creamy.
• Add egg and whip until fully incorporated.
• Add Honey and vanilla and whip until just incorporated.
• Add dry ingredients and fully combine.  
• Scoop cookie dough out with your large sized cookie scoop and place a ball of batter onto cooking sheet.
• Flatten cookie with your slightly wet or oiled palm to shape you desire your final product.
• Bake for 9-10 minutes for larger cookie or 7-8 for smaller cookies.

Note:

Honeyville is the finest ground almond flour.  This really is true!  It is  not really the expensive either, however, its not always convenient for me to have.  I am using Bob's Red Mill almond flour and grinding it finer by placing it in my coffee bean grinder or sometimes my blender and processing it for about a minute.  Careful not to over do it or it will turn into butter!!!

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Simple Mayonnaise Cole Slaw

We are a ridiculously simple mayonnaise type cole slaw kinda family.  SOMEBODY in our Church makes an awesome vinegar based cole slaw and some day I hope to get a hold of that recipe.  I always hated vinegar based cole slaw but that is until this church dish.  It even includes green peppers but it is sliced so thin you really wont mind.  Anyway, I digress.......at home we make this recipe.  It is so simple and always well received to the point that if its store bought the comment is, "that junk mommy bought".  LOL.  Anytime I can get kids to eat raw cabbage, is a good thing.

1/2 of a small head of cabbage, quartered and sliced very thin
1 cup of Mayonnaise (See Notes)
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Mrs. Dash Table Blend

• Combine all ingredients in a large enough bowl and throughly coat to combine.  
• Place in refrigerator for at least 30 minutes to marinade.
• Serve cold and enjoy!

Mayonnaise:

• Dukes Mayonnaise is a zero carb mayonnaise.  It is made with Soybean oil though which is NOT paleo.  
• You can quickly and easily make it Paleo by making your own Hellmans Mayonnaise with your stick blender and the cup it comes with 6 simple ingredients.  Click HERE to be directed to the recipe. 

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Paleo Pumpkin Pie Recipe

For Pumpkin Week on the Gluten Free Menu Swap I whipped up a pumpkin pie that is suitable to our new diet!  I just used my old recipe and swapped out the questionable ingredients.  My picky children especially liked the crust.  Gluten free crust is never going to be quite the same as the crusts we enjoyed as wheat eaters.  This nut crust, though, is so good in its own right.  The flakiness is being replaced by the tad crunch of the tiny nut bits.  We think it is a nice switch-off.

Crust
1 cup Raw Walnuts
1 cup Raw Pecans
1/2 cup Raw Cashews
4 Tablespoons Grass Fed Butter
1/4 teaspoon Salt

Filling
1 pie crust (above)

1 can of Pumpkin (or 2 cups fresh)
2/3's cup Granulated Coconut Sugar
2 teaspoons Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Salt
1/4 teaspoon Cloves
1/4 teaspoon Nutmeg
1 Tablespoon Arrowroot Powder

3 eggs well beaten 

3/4 cup Almond Milk 

1 cup Coconut Milk

Preheat oven to 350 degrees.

• Puree nuts in food processor until just about butter.
• Add butter and salt and fully combine.
• Press crust into an 8 inch pie plate.
• Bake at 350 for 10-15 minutes.  Careful not to over brown.
• Take out of oven and set aside to cool while you make the filling.

Lower oven temperature to 325 degrees.

• Combine pumpkin, sugar and the next 4 ingredients in your stand mixer with whip attachment. Beat well. 
• Add in milk and eggs. Beat until combined well. 
• Pour into an 8 inch pie crust.
• Bake at 325 degrees for one hour

Other great Paleo Pumpkin Pie Recipes on the Web:

Everyday Paleo's Pumpkin Pie Video
Mark's Daily Apple Ultimate Walnut Pie Crust

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