Walnut Cookies with Strawberry Filling

Hello my friends! Happy Thursday!

I’ve been baking cookies but they seem to rather disappear quickly…I haven’t made that many varieties yet, the usual ones that have been made for centuries and I always try out some new recipe. I’ve made my Soft Gingerbread Cookies already twice!

A few weeks ago, just as I was getting into the holiday spirit, I had to learn that my dad has cancer. Needless to say I was not in the mood for blogging or anything like that anymore. But it is better to keep busy and I am trying to post regularly again.

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I’ve made these super yummy walnut cookie stars, they are filled with strawberry jam.

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Walnut Cookies with Strawberry Filling

Ingredients:

  • 250 g spelt flour
  • 1/2 tsp baking powder
  • 100 g honey
  • 200 g butter, soft
  • 1 egg
  • 150 g walnuts, finely ground
  • 150 g strawberry jelly

Instructions:

-Line 2 baking sheets with parchment paper.

-Combine flour and baking powder. Add all other ingredients and mix until well combined. Refrigerate for at least 1 hour.

-Roll dough out to about 3 mm thickness, cut out equal amounts of stars with a hole and without.

-Place on prepared baking sheets and bake in a preheated 180 C oven for about 8-10 minutes or until bottoms are golden brown. Let cool completely.

-Spread jam onto stars without a hole and top with a cookie that has a hole.

Tip: You can use unbleached all-purpose flour instead of the spelt flour. Other nuts can be used, like hazelnuts or almonds. Use red currant or raspberry jelly instead.

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Almond Chocolate Cookies

Gingerbread Oatmeal Cookie Sandwiches

Gingerbread Brownies

Sweet Domino Stones

Toblerone Tart

 

Happy baking!

Ursula

 

 

Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

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Soft Gingerbread Cookies

Happy First Sunday of Advent!

It is our tradition to light an Advent candle each Sunday leading up to Christmas. Tonight will be our first candle.

We’ve done some decorating today and we had some of these gingerbread cookies for our afternoon treat:) They are so yummy, I’ve used coconut sugar and spelt flour. Needless to say they are almost all gone already! These cookies have a lovely ginger flavor from the freshly grated ginger.

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Soft Gingerbread Cookies

Ingredients:

  • 2 1/4 cups spelt flour
  • 1 tsp baking soda
  • 1 1/2 tsp freshly grated ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 1 cup coconut sugar
  • 1 egg
  • 1 tbsp water
  • 1/4 cup molasses
  • 4 tbsp coconut sugar

Instructions:

-Preheat oven to 350 F. Line two baking sheets with parchment paper.

-Mix together the flour, baking soda, ginger, cinnamon, cloves and salt.

-In a large bowl cream together the butter and coconut sugar. Beat in the egg, then add the water and molasses.

-Stir in the dry ingredients until well combined.

-Shape the dough into walnut sized balls and roll them in the 4 tablespoons of sugar.

-Place the cookies on prepared cookie sheets, leaving some space between the cookies. You don’t need to flatten them.

-Bake in preheated oven for 10-15 minutes. Do not overbake. They will harden still a bit while cooling.

-Makes about 25-30 cookies. Store in an airtight container.

Tip: white or brown sugar and all-purpose flour can be used instead of coconut sugar and spelt flour.

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Happy December!

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

Pumpkin Cookies

Happy Halloween!

I hope you are all having a fun and not too scary Halloween! Thinking back of those times when my kids were still little and impatiently waiting for this day to come. Such cute memories of my daughter mostly dressing up as a little princess, my son trying out different characters from cowboy to Star Wars Darth Vader 🙂

I’ve made these delicious, melt-in-your-mouth pumpkin cookies, all dressed up for Halloween, these are the perfect fall or holiday cookie, with a lovely pumpkin and spice flavor. Can be enjoyed with or without icing. I used maple butter as an icing.

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Pumpkin Cookies

  • 1/2 cup butter, soft
  • 1 egg
  • 1 1/2 cups maple syrup
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 1/2 cups white spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg

-Preheat oven to 350F/180C. Line two baking sheets with parchment paper.

-Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt, set aside.

-Cream together the butter, egg and maple syrup. Add pumpkin puree and vanilla, beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls, flatten slightly.

-Bake for 15-20 minutes in the preheated oven or until lightly browned. Let cool completely. Drizzle with maple butter or icing.

Tip: -Use 3 teaspoons of pumpkin spice. – Substitute spelt flour with whole wheat flour or all-purpose flour.

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Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

 

 

Maple Shortbread Cookies

Happy Monday! After yesterdays Canada Day we have an other day off and it is also finally vacation for our kids. Last week has been busy with preparations for my daughters Prom, which was on Friday. She looked beautiful with a long navy blue dress, all dolled up with makeup and hair done. All the kids or I should say the young ladies and gents looked amazing! Hard to believe that she already finished high school, emotional moments for sure.

It has been, and still is, a few very hot days here in Ontario, which makes you wish for a pool, spend time at the beach or simply stay indoors.

These Maple Shortbread Cookies were our treat for Canada Day! But they are yummy all year round!

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Maple Shortbread Cookies

Ingredients:

  • 1 cup butter, soft, room temperature
  • 1 cup maple syrup
  • 1.5 tsp pure vanilla extract
  • pinch of sea salt
  • 3 cups spelt flour

-Combine the butter, maple syrup, salt and vanilla extract. Add the flour and mix until well combined. Refrigerate for 30 minutes.

-On a lightly floured surface roll dough out and cut into desired shapes. Place on baking sheets lined with parchment paper.

-Refrigerate for 5 minutes.

Bake in 300 F preheated oven for 20-30 minutes or until golden brown, do not overbake. Let cool before icing.

-Decorate as desired. I left some plain, some with a maple icing (icing sugar and maple syrup mixed together) and a few a I spread some maple syrup on top and some maple sugar.

-Feel free to use whole wheat or all-purpose flour instead of the spelt flour.

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I wish everyone a happy July!

Enjoy!

Ursula

 

 

 

 

 

 

 

Lemon Blueberry Cookies

Happy weekend everyone! Today was the first day of March Break for my kids. Nothing interesting happening so far, just relaxing a bit at home. It is still snowing and cold, just a little jealous of those heading somewhere south;)

Having some kind of snack around while the kids are at at home this week is always a good idea. I was craving something with lemon flavor and why not add some blueberries. These cookies are so delicious, soft, lemony…

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Sweetened with honey and I used white spelt flour.

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Lemon Blueberry Cookies 

Yields: 34 large cookies

Ingredients:

  • 2 cups unsalted butter, soft
  • 4 eggs
  • 2 organic lemons, zest and juice
  • 2 x 3/4 cups honey
  • 1 1/2 tsp vanilla extract
  • 6 cups white spelt flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of sea salt
  • 2 cups blueberries, frozen or fresh

-In a large bowl mix together the butter, eggs, lemon juice and zest, honey and vanilla extract.

-Add the flour, baking powder, baking soda and salt, mix well. Gently fold in the frozen or fresh blueberries. Let dough chill in refrigerator for 1 hour or longer.

-Preheat oven to 350F/180C. Line 3 baking sheets with parchment paper.

-Using a tablespoon, place rounded balls of dough, leaving some space in between cookies, on prepared cookie sheets.

-Bake for 10-15 minutes or until slightly golden brown.

Tip: This recipe makes a lot of cookies, you can easily divide it by two. Also feel free to make smaller sized cookies. I brushed the baked cookies with a mix of lemon juice and honey.

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Happy March Break!

Enjoy!

Ursula

 

 

 

Vegan Granola Cookies

Happy Weekend!

The first week of back to school went by rather quick, it also only started on Tuesday, because Monday was a Snow-day. All schools were closed because of bad weather. The remaining of the week was very warm and rainy, melting almost all of the snow we had, which was a lot. Now we are back to freezing temperatures.

I like to use weekends to prepare some healthy snacks to have on hand, easy to grab for breakfast, school, work or for that moment when you are just really craving something sweet;) lol. I usually make cookies or granola bars. The following recipe is a healthy, vegan, crunchy granola cookie that tastes, well, like granola.

I’ve been using flaxseeds and flaxoil for my breakfast for a few years now already, these are rich in omega-3 fats. Because of my very low iron level I always have to include foods into my diet that are rich in iron, and these cookies are perfect, rich in healthy fats, protein and minerals, including iron.

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Vegan Granola Cookies

Yields: 20 large cookies

Ingredients:

  • 3 cups oats
  • 1 cup spelt flour
  • 1 tsp baking soda
  • 1/2 cup sunflowerseeds
  • 1/4 cup pumpkinseeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup walnuts, chopped
  • 1/2 cup almonds, slivered
  • 1/3 cup raisins
  • 1/4 cup cranberries, dried
  • 1/2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 1 tbsp maple syrup
  • 1/3 cup + 1 tbsp natural almond butter, or any natural nut butter
  • 3 tbsp finely ground flaxseeds/flaxmeal
  • 6 1/2 tbsp warm water

-Line two baking sheets with parchment paper. Preheat oven to 350F/180C

-In a small bowl or cup mix together the flaxmeal with the water, let stand for at least 5 minutes to thicken.

-In a large bowl mix all your dry ingredients including cinnamon, vanilla and salt.

-Add the melted coconut oil, maple syrup, almond butter and “flax egg”, mix together well.

-With a tablespoon drop equal amounts of dough onto the sheets, and form, with the help of your hands into cookie shapes.

-Bake in preheated oven for about 10-15 minutes or golden brown.

-Let cool completely.

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Enjoy with a glass of milk!

Have a wonderful weekend!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian

 

 

 

 

 

 

Almond Chocolate Cookies

Happy 1st Advent! Hope you all had a wonderful weekend. My kids had an extra day off from school on Friday, giving us some more time to decorate the house and just relax a little. The Christmas tree is up and we only have a few more wooden decorations we need to set up and find the perfect place to display.  We also started to do some baking and I’m excited to share the recipe for these yummy chocolate cookies. I’ve been making these for many years, this year I slightly changed the recipe, using melted chocolate and sweetened only with coconut sugar. The outside needs to be slightly crisp with a chewy soft center, and they are gluten free. These cookies need to dry/rest overnight and bake only for a few minutes. Forming the balls is pretty messy, just to warn you;) but you will not regret it!

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Almond Chocolate Cookies

Ingredients:

  • 3 eggs
  • 250 g coconut sugar
  • 200 g semisweet chocolate chips
  • 300 g ground almonds
  • 2-3 tbsp corn starch

-Line 2 baking sheets with parchment paper.

-In a medium bowl whisk together eggs and coconut sugar.

-Melt the chocolate chips in a double boiler. Add to the egg mixture. Mix in almonds and corn starch until well combined.

-Cover and let cool in refrigerator at least 1/2 hour. Dough has to be more formable.

-Using a tablespoon or teaspoon, scoop out portions then roll into balls. Place onto baking sheets. Cover loosely with plastic wrap and let rest/dry over night.

-Preheat oven to 380F (convection setting). Bake for 3-5 minutes. Cookies should only have some little cracks, and lightly browned at the bottom. Do not overbake they will still harden a little while cooling down.

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Hope you give it a try! Let me know if you do:)

Enjoy!

 

You can find me on Instagram: littleswisslittlecanadian