All recipes require students to have basic cooking equipment (oven, electric mixer and/or whisk, mixing bowls, measuring cups, measuring spoons, cookie sheets, parchment paper).  The ingredients needed for each recipe are listed below.  Exact recipes will be posted in the classroom at least 48 hours before class time.  Please be sure students have all equipment and ingredients ready to go before class. 

Day 1
Snickerdoodles – whole wheat flour, oat flour, cream of tartar, baking soda, sea salt, cinnamon, butter, Sucanat (raw, organic sugar), free range eggs, red and green food coloring

Day 2
Peanut Butter Kisses – whole wheat flour, oat flour, baking soda, aluminum-free baking powder, sea salt, butter, natural peanut butter, Sucanat, free range egg, Hershey’s Kisses or equivalent (approx 24, unwrapped)

NOTE:  If you would like to make your own homemade peanut butter, please register for the companion class, offered prior to this series!

Day 3
Santa’s Favorite Cookies – whole wheat flour, steel-cut or organic oats, baking soda, sea salt, butter, natural unsweetened applesauce, Sucanat, free range eggs, pure vanilla extract, Christmas M&M’s (baking bits are best)

Day 4
Shortbread – oat or almond flour, baking soda, sea salt, almond extract, pure maple syrup, butter, rolling pin, parchment paper, and cookie cutters

Day 5
Fruit Thumbprints – whole wheat flour, oat flour, aluminum-free baking powder, sea salt, butter, Sucanat, free range/organic egg, pure vanilla extract, assorted fruit spreads  

NOTE:  Real-fruit jellies or preserves with low or no added sugar are best/easiest.  Be sure to avoid artificial sweeteners.  You can also make your own fruit purees.

Day 6
Candy Cane Twists – butter, Sucanat, free range/organic egg, pure vanilla and almond extract, whole wheat flour, oat flour, sea salt, red food coloring

Day 7
Christmas Mint Cookies – whole wheat flour, steel-cut or organic oats, baking soda, sea salt, butter, natural unsweetened applesauce, Sucanat, free range eggs, pure peppermint extract, candy canes (crushed), Andes mints (chopped into chip-sized bits), red and green food coloring

GENERAL NOTES: 
1. If a recipe calls for an ingredient to be unwrapped, chopped, crushed, pureed, or otherwise prepared, please prepare those ingredients BEFORE class as you will not have time to prepare them during class.  Thank you!
2. You can make your own oat and almond flours by milling organic oats or almonds in a mill or grinder.
3. Whole grain spelt flour may be used in place of whole wheat flour if you prefer to work with whiter flour and have lighter cookies.
4. Are you gluten intolerant?  Have a wheat allergy?  Good news!  Oat, almond, and rice flours can be substituted into all of these recipes instead of wheat flour.  Be sure to ask before class in order to receive the modified recipes.

Students will need to use the stove to complete these classes, and should therefore, have adult supervision unless they are familiar with the kitchen and have parents' permission to cook on their own.  
 
If you or anyone in your family is allergic to any of the ingredients in any of these recipes (see supply list), please consider using substitute ingredients.