Christmas Recipes for the Whole Family
Lisa Grentz, MS, RDN, CD/LDN, FAND
The holidays are a time to slow down, savor, and enjoy those near and dear to our hearts. This gift of time allows us to connect with loved ones and create lasting memories. As you prepare to gather and celebrate this year, we want to offer some simple, delicious recipes that are sure to bring everyone together.
There is just something so nostalgic about making Christmas cut out cookies. Whether it’s the memories of spending quality time with parents and grandparents in the kitchen, making a floury mess as you roll and cut out the cookies, or eating more frosting than gets spread on the cookies. As you package some of those freshly baked cookie masterpieces to share with neighbors, coworkers, friends, and family, we encourage you to reflect on the magic of the season.
While cookies are traditionally paired with a glass of milk, this holiday season we invite you to serve them with a cup of cheer. Banana nog is just the drink guaranteed to bring joy, smiles, and happiness to even the littlest of faces.
We hope you enjoy these tasty treats!
Banana Nog
Yield: About 3 cups
2 cups milk of choice
1 Tbsp. pure maple syrup
½ tsp. pure vanilla extract
¼ tsp. nutmeg
¼ tsp. ground allspice
2 bananas, sliced and frozen
Whipped cream, for topping
Instructions
Put milk, maple syrup, vanilla, nutmeg, allspice, and banana in a blender and blend on high speed until mixture is thick and creamy. Pour into a holiday glass, mound with whipped cream, insert a straw, and serve.
Christmas Cut Out Cookies
Yield: About 1 dozen cookies, but final yield will vary by cutter shape and size.
1 ½ cups almond flour
¼ cup arrowroot starch
½ tsp. baking powder
¼ tsp. fine sea salt
1 Tbsp. melted coconut oil
5 Tbsp. pure maple syrup
1 tsp. vanilla extract
½ tsp. almond extract
Instructions
Preheat oven to 350 degrees F. Line baking sheet with parchment paper and set aside.
In a large bowl, combine flour, arrowroot starch, baking powder, salt, coconut oil, maple syrup, vanilla, and almond extract. Stir well until batter becomes thick and slightly sticky.
Chill dough in the freezer for 30 minutes. Roll chilled dough between 2 sheets of parchment paper, and use a cookie cutter to cut out shapes.
Bake for 8-10 minutes, or until cookies have puffed up. Allow cookies to cool on the pan for 1-2 minutes before transferring to a cooling rack.
Once the cookies are completely cool, frost and decorate if desired. Store in an airtight container at room temperature for 3 days or in the fridge for up to 2 weeks.