hello there Elizabeth Heinz here from autoimmune food cooking club and our paleo family and we're making sugar cookies today hang on let me see if I can get my stuff - coming up so I can watch your comments so it's been crazy we have Thanksgiving our house is now decorated and we're ready for Christmas right and so in our house a big deal is Christmas cookies so making paleo baked goods is not hard you just have to have your pantry set up have the right ingredients available and then you can make the same stuff you made before with all the gluten and all that stuff that makes them taste better and be better for you so we're making your basic Christmas cut out cookies today and I have one of my favorite assistants right here my other favorite assistant is not willing to participate today but he's gonna participate right say if you don't know one camera you have to do all the dishes tell everybody your name I'm Kate and how old are you Kate 13 hate is 13 no the mother of two teenagers okay so I just like the middle of the day here in North Carolina is a Wednesday I'm sure you're all at work but this is my work and so we are on pseudo school break right now there the kids are doing a little bit of stuff but I'm not full time so we're gonna take some time to make some cookies and let me just show you how to do these they're super simple are you gonna help me put stuff in so I have doubled the recipe and it'll be written up in the notes for you basic recipe is a quarter of a cup and I'm using grass-fed butter but you can use palm shortening for dairy free and it works really well you can also do all the spice linea and I typically do it by hand but I was trying to be a little bit faster so I got out my hand mixer you can use your regular stand mixer but really it's so simple you can do it by so just kind of softened up the butter a little bit and then we have sort of a cup of maple syrup so this recipe is based on my grandma's sure the piece that I love they were always so so good and I have just adapted them to be a paleo recipe so that was maple syrup and then her recipe has two teaspoons of vanilla you want to do it or do you want to run the mixer what you want to do okay so hold that over there so we're doubling the let me forget that we're doubling okay so that's two teaspoons and we'll come in another I think I need that again um no I don't okay so here it's all over and then we're going to put in an egg so normally it would just have an egg yolk but because I've doubled it I'm just gonna use the whole egg if you're gonna leave a comment so I know you're here and it's not even go back to watch later no problem okay so you want to mix so just keep it down there okay and while she's mixing I'll start adding in the dry stuff so we want I have a teaspoon of salt and a teaspoon of baking powder this is actually a aluminum-free certified gluten free baking powder it just comes in a bag and so I swear it it came in and then we're down to our regular dry ingredients and I always use for making which are arrowroot and almond flour so it's a four to three quarters of a cup of arrowroot okay this might come out early you have it on low three the rest is cancer hey what is your favorite Christmas movie that we make more than anybody makes the way the chocolate in it cookies tell tell everybody what those are like they're dark chocolate and then there's icing chocolate it's actually not even I think it's just melted chocolate with peppermint essential oil so that recipe most of my recipes came from family recipes that we have adapted to suit our paleo diet and that one had Andes mints you know a little rectangular peppermint chocolate peppermint candies that's what my mom's recipe used and I not the same flavors with just a bit probably dark chocolate it with peppermint essential oil so this is one 3/4 cup of almond flour this is the one from Costco it's really good it's nice and fine you want the almond flour and not almond meals it has the skins in it you want me to take over that front of it you're good and this one is a good one it's a good price however they have raised the price on me okay so you like the chocolate mint what but yet you have been requesting these two perfectly so where do the sugar cookies rank second oh they're probably third okay what's second ginger ginger bread the gingerbread were my number one that I used to sell I sold my cookies fish ponds are my favourite evening Oh better than baklava yeah that's really good I also like it was my mom made called dream bar maybe heard that it's like a shortbread cookie crust it's kind of like Tom I will sugary Brown sugary kind of filling with coconut and pecan those were really favorites and that have made them gluten free but I haven't successfully made it somebody keeps working on them all right do you want me to take it very good okay can you stop it for a minute and let me wipe it down okay so a lot of sugar cookie goes you really need to show them for a while and I have found that it just to kind of hands-on how warm and humid it is or cool and dry whether or not I need to chill this dough and it's kind of warm today I just asked her to open the door because it was getting warm in the kitchen I think because I have my instant pot going I'm cooking a chicken to make some soup so I am gonna have to chill this for a little bit but what I really wanted to show you is how hold onto that for me how easily they roll out and keep their shape when they're baked so I just wanted to pop online and say hi and we're gonna then show the stove can you look we're gonna show the Joe get in the refrigerator and then we'll take this live footage and edit it and add in the rest of the baking process so you can see how these turning out but I want to do it right and so because they are a little soft right now I want to refrigerate that before I roll them out it's December fourth today and January 6 just a little over a month from now I'll be reopening a moment and autoimmune free cooking Club which is my recipe club functional medicine health coaching we meet weekly we inspire each other we encourage each other we hold each other accountable we help each other kind of navigate this life of trying to manage our disease with functional medicine diet and lifestyle you know not medication if we can help it and stay well and set them free so we can bake with our kids and hiking with our kids and do all that kind of stuff so I just want to make sure that's on your radar if that sounds of interest to you go to my website autoimmune free cooking club comm and there's information they are a little pop-up will come up and you can sign up and then you'll be notified for sure when enrollment opens because you don't want to miss it I do do some recipes here but the members get tons more recipes they get meal plans and special checklists and of course functional medicine health coach but me every week so it's a great thing and I hope that your holiday season is off to a great start I'll be coming to you live more and continuing to put up good videos and just wish you all the best hey there so I popped on to YouTube live for a couple of minutes and showed you mixing up just sugar cookie dough and then I put it in the freezer to chill my oven on rethus the heat getting this ticking and I'm thinking that it is my oven and okay freezer into the fridge and I'm gonna flatten it out so that's a good trick I just roll right out onto my counter you can use powdered sugar or you can use some arrow to keep it from sticking Olivia's arrowroot to just try to not get so much sugar on because I'm gonna see my icing over here I have made some paleo life things out of coconut nectar and various things like that but honestly there are so much trouble they don't work super super well you're not really hardened and it's not something that we're e
ating a lot of icing on cookies it's really once maybe twice a year then I make cookies and put icing on them so I just made regular icing like I used to make back in the day with powdered sugar this is my recipe it's just a bunch of powdered sugar I put in and this is not even the organic kind it's so this was in my cupboard so with s cornstarch in pair sugar a little bit of meringue powder which comes from actually the last time I bought it I found it that's a regular grocery store I used to always have to buy it at a craft store where they would sell Wilton cake supplies but they did have it at my Harris Teeter I think which is now owned by Kroger so maybe if you have Kroger they would have it or you can buy it online last time I tried to buy it through Amazon was very very expensive so anyway here it is this is what they had in my regular grocery store it's some powdered egg white basically it has sugar in it and it helps that I think you spit and get a little crust on it so we'll bake these cookies we'll decorate them with icing we'll let them sit out for several hours and the icing will totally hardened and we just pack them up put them in a container stack them and they will like the icing is not softest mushy it's nice and hard and I put a little squirt of corn syrup in it which also just helps that really nice texture all the icing it's absolutely horrible for you but again just a teeny bit and it's very occasionally I just wanted you to see how nicely this dough rolls out now when you're working with something like this like this sugar cookie dough the more you roll it out the tougher it's gonna get so I really use my mental math skills and try to leave as little excess dough as possible so I don't have to keep rolling and smashing they could dip the dough together and they'll keep their shape really nicely this cookie dough it just has a great flavor again I used butter this time that was stuck but it's really delicious with palm shortening for dairy-free so we're just going to get all these cut out and Bay they may get 350 for 8 to 10 minutes just kind of a pain this reindeer this little legs almost always get stuck so a half week this giant toothpick dowel rod thing it helps to push them out oh they're not as pretty baked too honestly there we go these were my grandma's and they're actually really hard to get to come out but they have such nice detail this is a real cute Santa Claus they just sort of press in came out well so really if you have this kind you need to make sure you do a great job of flowering them quit get all the indentions that's duck but if you can get it to come out in one piece like that one did it all don't stick together when it bakes this tree is acute trees has a little crisscross it's helpful to have a variety of sizes of cookie cutters that helps you to not waste as much dough like I was talking about we have this real cute little holly leaf so he can squeeze into the cracks you know and like here's this teeny little bit ago but it's just right I can I can get my holly leaf and everybody loves to eat these tiny ones okay bitch raper I didn't do anything and have this birthday cake for happy birthday Jesus this is also a tool to have this little skinny spatula I'm trying to get over here to this Santa Claus that I have hack of his body on my tray let me get the other half okay Santa get your body all back together here there we go and there's the candle so we got one tray ready to go so we have them a relative who does one used to do this big beautiful light display he did it for many many years and the trouble he had with it was squirrels eating his lights literally eating his light so one year I found a squirrel cookie cutter so I made squirrel cookies and I made a bunch of the little candle shaped cookies and we made a little display for him with the squirrel cookie eating the candle cookies that was one of our favorite Christmas memories of all the family together so just for you Uncle Don if you're watching we always make a few squirrel cookies I'm noticing as I'm picking these up that a few are thicker than others and it is ideal if you get all your cookies the same as you're rolling out your dough you get your thickness the same it will just make them bake evenly but most of us are not going to get out a ruler to make that happen so you just do that the candy canes are super fun to decorate just so funny how the kids and I each have our favorites to decorate favorites to eat of course in general everybody likes to eat the biggest one all right another tray ready to go and I'll show you how they turn now and look so pretty I'm just going to roll this back up this will get me probably two more trays full of cookies you get it back chilling so we can roll out the rest and then I just use mine I'm done with this one he's difficult use my biggest scraper get my hair over here and I'll be ready to roll out some more okay so I just wanted to show you the finished cookies and even though that dough was kind of soft because it's warm in here it keeps its shape really nicely you have these nice little edges on my snowflake and you know the points on my Christmas trees I hate it when you go to the trouble to roll out sugar cookie dough and cut out the shapes and then they bake and just turn into big blobs I mean look at my Santa with all of his detail on his beard and everything so this dog works really well and of course it tastes great it's just like a great simple shortbread if you just eat it like this but then we have all of these amazing colors of icing that's I've made that of course are not good for you but we'll just get a little icing on each of these and decorate them and they'll be beautiful and again I'll show you at the very end how that icing is nice and set and one more thing oh yeah I just wanted to show you how many cookies you're gonna get out of this recipe so remember I doubled it but as I was speaking I was giving you the measurements for just a single recipe so 1/4 of a cup of palm shortening 1/4 of a cup of maple syrup I just doubled that and I have this 3 more cookie sheets full of cookies in the oven so this isn't the number of cookies approximately and of course it totally depends on your cutters and everything but this is approximately the number of cookies you'll get out one batch of the dough so we all have an extra because we're always giving them away and sharing them but if you're just making them for yourselves then a single batch is enough they're my favorite for just a little bit sweet they're super good even without the icing actually kind of prefer them without the icing but I thing is fun right kiddos all right so should run these that's it we'll have more paleo Christmas treats and just like some special appetizer type recipes coming at you this month of December I am excited to spend some time with you all right thanks everybody good morning everybody I just wanted to show you how this icing really sets up and remember this is our powdered sugar meringue powder and a teeny bit of corn syrup I think which is of course not paleo and and not a healthy choice for everyday but it's fine for occasionally and like I said what I really like about it is that the icing hardens so you can just stack it in your container now here's one that has a lot of icing I'm sorry let's apologize to the Snowman I'm gonna break him in half let me cover his eyes while I do it I just want to show you how the icing is set all the way through so it's morning we did these yesterday afternoon so they sent out for a good 12 hours because it's a thick coat of icing my camera person is having a hard time because I thought I could break this down yet and do but I just wanted to show you just this icing works really well and something I forgot to say yesterday options if you want to decorate we grew up using egg yolk icing icing because really not icing it's
a paint grandma called it paint where you would just take an egg yolk separate out all the white kind of beat up the yolk which is a teeny bit of water and of course that's bright yellow so there's your yellow and then you can tint it with your food colorings which there are all natural food dyes those are fairly easy to find and make your different color so you don't get white that way you can have all the other colors so that is an option and if you do the paint you paint that on before you bake your cookies and you bake them in it of course cooks the egg insects that and they're really beautiful we usually do that when we make phone cookies I'm another option as you can use some colored sugars I had some out here hang on just like there are probably other brands now this is India tree nature's colors and this is an orange one and it is colored with beta carotene and red cabbage and they have raining red blue I've seen like different grocery stores carry different colors but and also you can order a set of these online the raj market has had them in the past and also Amazon carries them so you can and they still sugar its cane sugar but it is all natural dye so if you want to go pure as pure as you possibly can there are options for decorating your cookies but here are beautiful thick cookies are totally paleo are icing just is not we do this once or twice a year and that's it I hope you get in the kitchen and enjoy some holiday baking oh ho ho don't snap your Santa in half or cover his eyes you .
Video Description:
My daughter, Kate, and I hopped on live last week to show you how easy it is to mix up my paleo sugar cookie recipe. After we ended the live stream, we finished the process and recorded that for you. You can find the recipe at the following link:
https://autoimmunefreecookingclub.com/paleo-christmas-cutout-cookies/
Thanks for stopping by and making cookies with us!
