My first hand account of the ongoing search for health and wellness through a conscious focus on nutrition, cooking, ingenuity, and physical exertion. As an active stay at home mother of two young children, I spend large portions of my day in my kitchen inventing new recipes and reinventing old favorites into fun, healthy and delicious meals my whole family loves... especially while on the run... literally.
Welcome Spring! This recipe honestly tastes more like Summer, with the tropical lime and coconut flavors, but why not get a jump start on the warmer months of the year! Granted this winter has not been so bad here in Pennsylvania, but the 60 degree days and the flowers beginning to bloom in my yard are always a welcome sign of the season to come. I made these sugar cookies for my softball team's end of season party last June and for some reason never got around to sharing them, or making them again for that matter, which I really need to do. Based on a very basic sugar cookie recipe*, this creation uses coconut oil, coconut nectar and shredded coconut, along with lime zest, to add an amazing pop of flavor to an all time favorite cookie. Like most sugar cookies, these taste better after a couple of days, when the flavors really come together. And with organic whole wheat flour and healthy coconut oil, they are a treat that is actually great for you and your family!
together the coconut oil, coconut nectar, sugar, vanilla, eggs, and lime zest, and beat
until light. Add sifted dry
ingredients. Chill for several hours or
until firm. Roll into small balls and
flatten slightly. Bake at 325F for about
15-18 minutes, depending on size. Store in an air tight container for up to two weeks.
Rolling out the dough
Ready to bake
Ready for the end of season softball party
* Basic Sugar Cookie Recipe:
C. organic butter, softened
C. organic white sugar
tsp. vanilla extract
C. organic whole wheat pastry flour ( or white flour)
tsp. baking powder
add sugar, vanilla and egg and beat until light. Add sifted dry ingredients. Chill for several hours or until firm enough
to roll. Roll to 1/8 inch thickness. Cut
out shapes and bake at 325F for about 8 minutes.