delicious, dairy free eats
CHRISTMAS COOKIES.
Okay, so I will confess that these are not CHRISTMAS themed cookies but they are certainly the same KIND of cookie that you’ll want to make this holiday season. The reason I don’t have any photos just yet is because I’m planning on having a little cookie decorating shin dig but wanted to make sure you guys had this recipe in time to have your own little cookie party before the holidays.
As my holiday obsession continues, I’ve moved to all things ginger and peppermint. Not much going on around here other than the sniffles and these ginger cookies. Of course, I managed to get sick right before my vacation to New Orleans. Just my luck, huh? We are going to New Orleans for Dan’s dad’s birthday this weekend and I managed to get a head cold on Monday. But enough complaining, how about these cookies!
Move over pumpkin, it’s time for peppermint. I know that was a quick transition from my last post about pumpkin pie bites but I’m just taking notes from every department store in the United States. Just be thankful I waited until after Thanksgiving to talk about anything related to gingerbread or sugar plum fairies.
HAH! You thought that I was going to miss out on posting a pumpkin pie recipe just in time for Thanksgiving didn’t you? Well, you were almost right but I snuck one on in there. I must confess that Thanksgiving is my second favorite holiday – just behind Christmas and before Halloween ’cause I love candy. I thought that “I love candy” warranted all caps but I didn’t want to get carried away on dark chocolate peanut butter cups when this is supposed to be a PIE post.
I have decided that these are my new favorite cookies.
I understand that this is a pretty bold statement. However, I can assure you that these cookies will live up to their name in the world of tangy/herby goodness and I cannot get enough of them. On that last note, I also made sure to hand these off to my boyfriend quickly so they were not hanging around my kitchen too long.
Why do I like these cookies so much?
Let’s talk about ice cream.
Growing up, we ate a lot of ice cream. I’m not sure if that was because I grew up in Wisconsin or because my father gave into our childish whims and let us have it so we would stop complaining. Probably the latter option. I remember summer days when we would go up to our cottage in Michigan, play a round of “Put Put” (the local run down mini golf that no longer exists), and then get a waffle cone of ice cream at the little stand down the street from mini golf. Yes you heard me, waffle cones for everyone.
Alright, let’s do this. Welcome to my first blog post (YAY). Thanks for visiting and being patient as I build my recipe index. As you can see, I have a lot of photos of my food that don’t have recipes posted yet. Those are on their way.
Now, I’m just going to say that this pie definitely swayed me over to the pie side. I’ve always been a cake fan. Why? Because I love a good buttercream frosting. Throw something subtle in there to compliment the vanilla cupcake you’re about to eat and, oh my gosh. Aren’t you guys living this with me right now? No? Okay well, this pie took all those feelings about moist vanilla bean cupcakes with lavender frosting and made me forget about them for a while. AND, it’s vegan.
