Christmas

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I will take any excuse to bake with different flours/meals but corn is an all-time favorite of mine. These golden bell cornmeal cookies always get me feeling festive as the song “silver bells” starts playing in my head when I think of them.

I have been making this dough for cornmeal cookies for a while and used to roll it into balls, flatten them, and drizzle them with honey and flaky salt (you can totally try this too!). Then I decided to try the dough with cut-outs and it turns out, it works equally as well! Behold, the golden bells.

ingredients

for the dough

  • ¾ cup butter
  • ¾ cup sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 ¼ cups flour
  • 1 ¼ cups cornmeal

Pinch of salt

for the glaze and decoration

cookie dough steps

In a small bowl, mix together the flour, cornmeal, and salt. Set aside.

Beat the butter and sugar together in a stand mixer with a paddle attachment or using a hand mixer until creamy. Add in the egg and vanilla and continue mixing. Slowly add in the dry ingredients until the dough has formed. Everything should be evenly combined.

Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 1-2 hours until firm. Refrigerating the dough will make it easier to roll out.

Preheat the oven to 375°F and line a baking sheet with parchment paper. Cut the dough into quarters and roll out one of the quarters, you will need extra flour. Use a bell-shaped cookie cutter to cut out bells (you can really do whatever shape you’d like!) and place on a parchment-lined cookie sheet.

Bake for 7-9 minutes until edges start to crisp and turn golden. Allow to cool completely.

glaze steps

Place all ingredients in a medium-sized bowl and whisk to combine. Dip the tops of the cooled cookies in glaze, flip over, and allow to set for about 3 minutes before covering in sprinkles.

I like to place the cookies on a cooling rack over a cookie sheet because it allows for easy clean-up! Letting the glaze set prevents the sprinkles from sinking into it. Cover with sprinkles and let harden completely.

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The rain from last night continued into the morning and has now turned into a clean powder that is coating everything in sight. A cozy, snowy day like this is perfect for one thing: baking. Today, coconut flour cut-out cookies.

These cookies will literally melt in your mouth thanks to the coconut flour. They are entirely wheat and gluten-free and even my boyfriend, who strongly dislikes coconut, is a fan. The naturally-colored glaze allows you to enjoy all the glory of Christmas cookie decorating without the harm of artificial additives. Coconut flour cut-out cookies are a semi-virtuous way to celebrate any holiday!

Makes about 2 dozen 2-inch cookies

ingredients

for the cookies

  • ¼ cup (½ stick) butter 
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup + 2 tablespoons coconut flour
  • ¼ teaspoon baking soda
  • ½ teaspoon almond extract
  • pinch of kosher salt

for the glaze

  • 1 cup confectioners sugar, divided
  • 3 teaspoons corn syrup, divided
  • ¼ cup kale, roughly chopped
  • 4 tablespoons water, divided
  • ¼ cup raspberries (or mixed berries)
  • ¼ cup sugar

cookie dough steps

In a small bowl, whisk together the coconut flour, salt, and baking soda. Set aside. 

In a stand mixer with a paddle attachment or using a hand mixer, beat the butter and sugar until light and fluffy. Add the egg and almond extract.

Slowly add the dry ingredients into the wet ingredients mixing on low until evenly combined.

Form the dough into a ball and wrap with plastic wrap. Refrigerate for 1-2 hours.

Preheat the oven to 325°f. Roll out dough and cut with cutters. Place on a parchment-lined baking sheet and bake for 12 minutes.

Allow to cool completely.

glaze steps

make the red food coloring: 

In a saucepan, heat the raspberries, sugar, and 2 tablespoons of water over high heat until they begin to bubble. Simmer, mixing and mashing until the berries start to break down, about 5 minutes. Strain through a mesh sieve.

make the green food coloring: 

In a saucepan, heat the kale and remaining 2 tablespoons of water over high heat for about 3 minutes. Place the mixture in a blender and puree until smooth then strain through a mesh sieve.

In a small bowl, combine ½ cup confectioners sugar and 1½ teaspoons of corn syrup with 1½ teaspoons of berry liquid. Mix to combine. In another small bowl, combine the remaining ½ cup of confectioners sugar and 1½ teaspoons corn syrup with 1½ teaspoons green kale liquid. Mix to combine.

Dip the tops of the cookies into the glaze and flip over so they are resting on their bottom sides to let the excess glaze drip off the sides. 

Place on cooling rack until glaze hardens.