RECIPE: Spitzbuebe ... NOT Paleo!

Being crazy in love with someone who was born and raised in another country, I am trying to keep his family traditions going. One such tradition is making Swiss cookies called Spitzbuebe. These yummy cookies are basically a jam-filled shortbread sandwich cookie. Since they are far from approved for Paleo or Atkins Lifestyles I will likely limit my own consumption to a couple. That's fair ... Since the recipe makes two dozen I'll be eating less than 10% of the batch! 


Spitzbuebe 
Yields: 2 dozen cookies

Prep Time: 30 minutes
Total Time: 90 minutes

Ingredients:

2 sticks unsalted butter, room temperature
1 1/8 cups confectioners' sugar
2 large egg yolks
2 1/3 cups all-purpose flour, sifted
1 cup seedless jam, warmed until syrupy (I used plum jam made from fruit off of our trees)

Directions:

1. Prepare the cookie dough: Beat the butter with an electric mixer on medium speed in a large bowl until light and fluffy. Add 1 cup of sugar in a gradual stream and continue to beat, occasionally scraping the side of the bowl, until pale and fluffy ‑- 5 to 8 minutes. Beat in the yolks one at a time and stir in the flour. Shape the dough into 4 1/2-inch-thick squares and wrap each in plastic. Chill for at least 45 minutes.

2. Make the cookies: Heat oven to 350° F. Line two baking pans with parchment paper and set aside. Roll the dough out on a lightly floured surface to 1/4-inch thick. Cut out 2-inch round cookies and use a star cutter to punch out half of the centers. Transfer to the prepared pans. Reduce oven temperature to 325° F and bake until golden ‑- about 12-15 minutes depending on your oven. Repeat with remaining dough. Cool completely on a wire rack. Turn the whole cookies over to expose the lightly browned bottoms. Spoon some jam on them - enough to cover the inside of the cookie. Place the star-cut tops on the jam covered bottoms. I use a sifter to evenly coat the cookies with the remaining powdered sugar. Store in an airtight container for up to 1 week.

The ingredients ... 

Ready for the oven ... 

Ready to be eaten!

Merry Christmas to My Swiss Knight! I'm making you a batch this afternoon! 

RECIPE: Cool Whip Cookies ... So NOT Paleo!!

Okay, so it's the Christmas Eve eve and I thought I'd share a recipe that's NOT Paleo ... In the least! As I mentioned before, it's just not possible to be 100% 24/7/365, so here's a splurge. I made these in multiple flavors for gifts to my friends this year and everyone seems to love them.
They are called Cool Whip Cookies. They are light and fluffy and down right delicious! I found the recipe on Allrecipes.com. Here's the link: Cool Whip Cookies
Try them for yourself!
INGREDIENTS:
1 - 8 ounce container of Cool Whip topping
2 large eggs
1 box cake mix (I chose Spice Cake)
1 cup powdered confectioners sugar
3 tsp ground ginger (separated)
DIRECTIONS:
Break eggs into a medium to large sized mixing bowl and beat well. 
Add Cool Whip topping and beat again. 
Add 1/2 cake mix and 2 tsp ground ginger, blending well. Then add remaining cake mix and blend well. Batter will be quite sticky and that is normal. 
Refrigerate for at least 30 minutes. 
Preheat oven to 350 degrees.
Put powdered sugar in a bowl and mix in 1+ tsp ground ginger to taste. (Only for ginger cookies, not other flavors!)
Lightly grease cookie sheet.
Drop batter by teaspoonfuls into a bowl of powdered sugar and roll to coat.
Place cookies on the greased cookie sheet and bake for 9 - 11 minutes. 
Cool cookies on racks.
I usually get 5 dozen cookies from one batch.

Mixing Cool Whip and eggs

 Adding cake mix and extra ginger

 Adding ginger to powdered sugar

 The batter and sugar

 Ready to go into the oven

 9 minutes later

Here are some photos of different batches I've made. From upper left: Ginger, Triple Chocolate Fudge, Lemon, Red Velvet

Lemon

 Triple Chocolate Fudge

Ginger 

  Red Velvet (I added a little extra Hershey's cocoa powder to add more chocolate flavor!)

RECIPE: Paleo Almond Cranberry Cookies

Since Christmas is right around the corner I thought it would be a good time to post a new recipe I found online. I love almonds. I love walnuts. I love cranberries. And, I love honey, so this recipe seemed to be right up my alley. I made them the other day and I was correct ... I LOVE them! They are little energy bombs and are great for any time of the day. Try them out and see for yourself!
INGREDIENTS:
2 cups almond flour
¼ cup ghee or butter (melted)
1/2 teaspoon vanilla
1/4 cup honey
2 eggs
1/4 cup cranberries (whole or chopped)
1/4 cup unsweetened coconut flakes
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon almond butter (optional)
1/2 cup walnuts (chopped)
DIRECTIONS:
1. Mix all ingredients together in a medium sized bowl.
2. Roll dough in plastic wrap.
3. Refrigerate 1 hour.
4. Slice.
5. Cook on parchment covered cookie sheet about 10 - 12 minutes until light brown.
325 degrees
Makes 36 cookies