#not pictured- i also made almond linzer cookies with raspberry jam

[venusinsilk]

Only pic from today but trust me when I say I slayed the tasting section of this job interview 🤭

[susantregre]

75 Christmas Cookies Recipes We Love

One of our family’s Christmas traditions is making a big platter of cookies and handing out small plates filled with goodies to our neighbors.

The kids LOVE it and even though it is several weeks away they are already planning on the types of cookies they want to make.  That is why we have compiled this GIANT list of Christmas Cookies Recipes that we love.

Let’s get baking Christmas cookies!

Chocolate, Chocolate, Chocolate!  Cookies!

Chocolate Amaretto Cookies – these are tasty AND gluten-free!

Flourless Fudge Walnut Cookies    –

Chocolate Chip Cookie (or Pie?) – these deep dish is delish!

No-Bake  Truffles – I love them and they are terrific cookies to gift.  Here is a trusty truffle recipe.

Turtle Cookies – Gooey and Chocolate covered pecans.

Triple Mint Chocolate Cookies – Why does mint make me think of Christmas?  These are so tasty on a Christmas plate of cookies.

Chocolate Cookies are my FAVORITE

Dark Chocolate and Cream   – These cookies were inspired by the Hershey’s bar and they won’t disappoint.

French Chocolate Coconut  Slices  – This loaf is easy to make, cut  and serve.

Raspberries and Chocolate – These dark chocolate cookies are perfect for Valentines day!

NO-Cook Mint Bars – Are you making tons of cookies for Christmas and running out of oven space?  These are tasty and do not need to be baked.

Chocolate S’Mores Cookie – The best of both worlds, chocolate and toasted marshmallows!

    Make Cookie Classics “New”

Dipped Gingerbread – This classic recipe tastes even better when dipped in White or Dark Chocolate!

German Chocolate Cake Cookies – Love the gooey topping!

Chocolate Peanut Butter Caramel – Love how all these flavors come together in one cookie!

Chocolate Dipped Chocolate Chip – What a fun twist on a classic.  YUMMY!

Cookie Butter – Use leftover cookies or cake crumbs to make a tasty butter, even better on bagels.

 Sure to WOW Cookies

Chocolate Crinkle Cookies – These look terrific on a Christmas Cookie platter.  Also, easy to make.

Pineapple Upside Down S’mores – These are a lot of work to make but oh, so, tasty.

Chocolate Pinwheels – SO pretty!

Cookie Spread – You don’t need to eat cookies in a cookie – why not as a dip?  You’ll like it.

Double Chocolate Chip Peppermint – You can’t go wrong when you double it all!

Coconut Macaroons – These are  one of our family’s staples.

    Nut Butter Cookies

Inside out Peanut Butter Cookies – these are so creamy and will melt in your mouth.

Sandwich Nutella Cookies – Take your favorite Peanut butter Cookie and add Nutella filling.

Peanut butter and Jelly – only now it’s not a sandwich but a cookie (pictured below).

Peanut & Macadamia Nuts – Mixing these nuts together makes the perfect cookie!  Substitute with sunflower seed butter if you have a peanut allergy.

No-Bake Chocolate Peanut Butter Bites – These protein packed cookies are great as an after-school snack.

Candy Bar Cookies – You can use Peanut butter cups (or really, any similar type of candy) in this bar cookie snack.

Chocolate Filled Snickerdoodle – This is a fun variation to the snickerdoodle – Stuff a rolo inside your batter.

Peanut Butter Chia – You can substitute another butter in place of the peanuts love how the spice adds a bit of zing to these cookies.

Gluten-Free Peanut Butter – These cookies are filled with protein and have no wheat products.

Peanut Butter Frosting – this is a great topping idea to bring your PB cookies to the next level.

    The Classic Cookie Recipes

Pecan Cake Balls  – Your family and friends will enjoy these sugared balls.

Mint Thumb Prints – Add a chocolate kiss to the center of mint sugar dough for a festive cookie.

Fat Cow Fudge – this holiday fudge tastes so rich you will be amazed.

Filled Linzer Cookies  – This traditional German recipe just  screams Christmas to me.

Filled Thumbprint Cookies – Your kids will love making these cookies.   Get a variety of jams to make your plate colorful.

White Chocolate Chip Cranberry Bites – These are the perfect winter cookie  Love the variation on the traditional chocolate chip cookie.

Macaron’s – These colorful treats are the perfect cookie to add to a plate.

  Mix and Match Cookie Recipes

Red Velvet Cookies – You just need a box cake of Velvet Cake.  So easy!

Soft Yin-Yang Cookies – Mix two types of cookies together – it’s perfect for the person of indecision who can’t pick which cookie recipe to bake!

Double Cookie Goey Bar – This mixes the best of the brownie and cookie worlds.  You can make bar cookies from a cake mix and box of oreos.

Mint Filled Homemade Oreos – You can make them any shape or size!

  No-Guilt Healthy Cookies

Healthy Apple Cookies – Cut slices of apple and top them with peanut butter, raisins and nuts.  Yum.

2 Ingredient No-Sugar Cookies – These are a great breakfast option!

Breakfast Bites – Almonds, Cranberries and Coconut are part of these tasty cookies.

Nutty Cookie Balls – No Sugar and they can be adapted easily to be gluten-free.

  Gluten (and Some Sugar) Free

Fruit Pizza-by-the-Slice – Looks great on a plate, tasty and gluten-free.

Bean Cookies and Beet Icing – Don’t knock it till you try it!  These cookies taste yummy, are all-natural, dye-free and good for you!

No-Flour, No-Sugar, No-oil Fudge Cookies – It does not get any better!  Or tastier!

No Bake Cashew Cookies – These are a great healthy alternative for families who are sugar-wheat-free.

Hot Fudge Lara Bars – not technically a cookie, but they taste as good and are better for you!

Chia Power Balls – These are great on the go. Made with honey.

  The After School Cookies

Brown Sugar Bars – These are easy to make double the cinnamon for extra spice.

Almond Butter Cookies – With coconut, these are delicate and perfect companion to a cup of tea.

Gingersnoodle – A perfect cookie mashable recipe.  It is part gingerbread cookie, part snikerdoodle.

Sandwich cookies – You can make sandwich cookies with anything, including cream cheese, peanut butter and/or jelly.

Oreo Filled Chocolate Chip Cookie – Best of both worlds.  Can’t wait to dunk these in some milk.

Whole Grain Ginger Cookies – Sweetened with Molasses, these are the best whole grain soft ginger cookie out there.

  Classic Chocolate Chip Cookies – These are a childhood favorite – a family recipe.

Cherry Shortbread Cookies – with white chocolate, these are pretty and yummy.

Lemonade in a cookie – these drop cookies have a delicate taste.  Feels like summer.

Unicorn Poop – These baked goodies are a blast to make.  Use colored dough and add sprinkles.

Sparkler Cookies – Dip wafer cookie in chocolate and add sprinkles for a fun colorful treat.

Ginormous Chocolate Chip Cookies – The bigger the better.  These cookies are tasty and cook evenly even when huge.

Funfetti Cookies – All you need to make these are three ingredients!

Thumbprint Cookies – This classic Christmas cookie is easy enough for the kids to help create with you.   Build memories baking.

Italian Anisette Cookies – For those of you who aren’t huge fans of anise, this recipe has an almond variation.  So colorful!

  Red Velvet Crinkle Cookies – Easy to make and they look stunning!  Perfect for a cookie platter.

Moist Pudding Cookies – The secret to making these cookies so soft is the pudding.  Yum.

CookieDough – You can eat it!!  These aren’t quite “cookies, but bars of egg-free cookie dough.

Easy Peasy Chocolate Cookies – and they look great too.  Just dust them with powdered sugar.

Chocolate Pecan Bars – My grandmother has made these for family gatherings – so GOOD!

Big Brownies – because everything that is bigger is better!

What is your favorite Christmas cookies recipes?  Please hop over to our FB page and share!

              The post 75 Christmas Cookies Recipes We Love appeared first on Kids Activities Blog.

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Watching Wild, Wild Country? Then You Need to See ...

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Watching Wild, Wild Country? Then You Need to See ...

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“When you share food, you become brothers because food is associated with love,” the Bhagwan Shree Rajneesh wrote in his book The Mustard Seed. If you watched the Netflix documentary series Wild Wild Country, you already know that the Bhagwan, also known as Osho, was an Indian self-help guru who attracted thousands of followers from around the world with his talk about sex and joy as a path to super-consciousness. Achieving super-consciousness (nudge nudge, wink wink) burned a lot of calories, though, and the Rajneeshees (a.k.a neo-sannyasins or simply sannyasins) loved food.

To encourage eating well and enjoying life—and to earn a little gas money for their guru’s Rolls Royce collection—the Rajneeshees published a cookbook. Zorba the Buddha: Rajneesh Cookbook was published in 1984 at Rajneeshpuram, the community they founded in north-central Oregon. The title came from Osho’s desire to combine the vitality and liveliness of Zorba the Greek and the meditative nature of the Buddha. It’s filled with recipes collected from the various restaurants, meditation centers, ashrams, and neo-sannyasins around the world. The recipes are as eclectic a mix as Osho’s followers. There was guacamole, almond cake, Bavarian stuffed cabbage rolls, a multitude of crepes, Champagne Charlie, paneer, and calzones all organized in a delightful, inscrutable, odd manner. Recipes for banana cake, bean chili, khichadi, and Nachos Zorba sit side by side on the page, perhaps as a symbol of unity—or as a suggested menu for a dinner party for pregnant women.

The Bhagwan and his disciples known as sannyasins were vegetarian, and in the ’70s and ’80s vegetarian dining meant one thing—Nut Loaf. This mixed-nut and brown rice blend, seasoned with soy sauce, marjoram, thyme, and paprika and baked in a loaf pan was the mainstay of the Oregon summer camps I attended. Camp cooks were seemingly desperate for vegetarian options for campers, so they served up warm slices of this damp brown loaf alongside four-bean salad and, if you were lucky, canned peaches. Needless to say, none of the campers asked the chef for the recipe.

That wasn’t the only hippie classic to make its way into the pages of the cookbook, though. It also includes several recipes that call for vegetarian chicken—and in Oregon in the 1980s, Worthington FriChik was the main option. These chunks of texturized vegetable protein (TVP) were sold in cans, floating in a gelatinous sauce that preserved the moisture no matter what measures you took to get rid of it. (Fear not, brave diners, it can be found on Amazon if you’re looking for supplies for your doomsday bunker.)

The chefs in the Rajneeshpuram kitchen would transform those chicken-flavored rolls into an array of dishes. They stood in (presumably badly) for the scallops in Coquilles St. Jacques, were tossed into clam chowder, and replaced the veal in Veal Picatta. Chicken Brieburgers, where brie, butter, and mustard are sandwiched between two slices of faux chicken, dipped in egg, wrapped in phyllo, and then deep-fried and served on a bun, could be served up at lunch. For more formal gatherings, Chicken Kiev might appear on the table at Rajneeshpuram. That recipe involved smooshing (technical term!) the chicken cutlet, coating it with butter, parsley, tarragon, and lemon juice. It was then sprinkled with Swiss cheese rolled into a sausage shape, dipped into an egg wash, and rolled in phyllo. The phyllo sausage was dipped again in egg and fried until golden and served on a bed of plain rice, presumably to highlight the flavor of deep-fried, cheese-covered faux chicken.

On the rare occasion where TVP wouldn’t work, tofu was the alternative. It appeared as the crab in Mock Crab Salad and was the centerpiece in Tofu Stroganoff, served in a sour cream sauce over noodles and deemed “an elegant dish” by the cookbook’s super-conscious authors, and who are we to argue?

The Rajneeshees weren’t the only group promoting vegetarianism in the ’70s and ’80s, of course. The recipes in Zorba the Buddha may have the sannyasin pedigree, but many of them are straight out of the 1970s vegetarian playbook espoused by Frances Moore Lappé in Diet for a Small Planet. Books like Tassajara from California’s Zen Mountain Center, Laurel’s Kitchen, and Moosewood Cookbook all shared a common sensibility (and love of tofu) with the Rajneesh recipes. Cossack Pie, a recipe from the Rajneesh outpost in Fremantle, Australia, bears a similarity to a recipe from Anna Thomas’s 1972 classic The Vegetarian Epicure, where it was called Russian Vegetable Pie. Both recipes involve seasoning butter-browned mushrooms, onions, cabbage, broccoli, and carrots with caraway seeds, basil, and dill. The vegetables are mixed with an egg and, in the Rajneesh version, cottage cheese, poured into a shortcrust pastry, topped with sour cream, more mushrooms, and paprika and baked.

Many of the vegetarian cookbooks of the day incorporated Indian dishes into their recipe files, and Zorba the Buddha was no different, although the Rajneeshees had actual Indian roots. The cookbook included many recipes from the Bhagwan’s native country, presumably perfected on his ashram in Pune. There are pakoras made with black chickpea flour, filled with eggplant, potato, or—with a nod to their new homeland—cheddar cheese. More traditional were the chai, and parathas filled with ginger and chili-spiced cauliflower mixed into a simple whole wheat dough, bound with ghee and water. The parathas are then flattened into a six-inch pancake, dry-fried in a flat pan, brushed with ghee, and fried again. Served hot, they go with everything (save the mayonnaise-and-tofu Mock Crab Salad).

While some of their entrées required a leap of faith (we’re looking at you, Chicken Brieburger), their baked goods were not just delicious but famous. Someone in Rajneeshpuram had a serious sweet tooth, and a good chunk of the cookbook is dedicated to treats, including four separate variations on chocolate mousse, chocolate gâteaus, chocolate milkshakes, and a pound cake made with a cup of sugar and a cup of butter and laced with almonds and raspberry jam. Their pastries and cakes were so well loved that the Rajneeshees had a bakery in Portland called Zorba the Buddha Bakery that sold eight kinds of bread and some 30 varieties of cookies, like macaroons dipped in dark chocolate and Mexican wedding cookies, cakes, and Linzer tortes, baked at their ranch in Antelope, Oregon, and driven to Portland each day.

One of the tenets of the Bhagwan’s religion was happiness and laughter, and there’s no better way to enjoy life than with a tall milkshake, slice of Viennese cake, or, maybe less successfully, faux Chicken Kiev. If only the Rajneeshees had stuck to enjoying their tortes and tarts and parathas instead of trying to poison their neighbors by spiking the salad bar with salmonella. Or perhaps they should have just served them the Mock Crab Salad instead.

Pictured up top: Coconut Salad from Zorba the Buddha: Rajneesh Cookbook

Check out the full cookbook online here.

A recipe the Rajneeshees would (probably) love:

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