With Christmas in just a few days, I thought it be fun to post my classic Christmas Cookie Recipe. You may remember THIS POST from a few years back. My cocoa wafer cookie recipe. It still is a hit here and has been since I posted that years ago. So why not reshare the love of that recipe to those who may have missed it.
Before we get started though I want to show off one of my “early” Christmas gifts.
I have been in need of a new mixer for some time. Since I began making our own dough using freshly ground wheat… I realized very quickly that my smaller kitchen aid mixer just could not cut it in the area of dough mixing. While it MAY could handle a small batch dough, it almost always gave me issues, and just didn’t cut it.
Most high end dough mixers cost an arm and a leg though. One I had been eyeing at the Bread Beckers was almost $700.00!! I just couldn’t afford it…. so I made do with a single bread machine to do my kneading and it worked… but as my kids get bigger and family larger, I just knew I needed something better.
So when I saw the WonderMix was out and at a more reasonable price tag, it immediately peaked my interested.
Below is a quick video talking about the WonderMix:
If you are in the Market for a Mill or Mixer, here is a page you can shop from too.
So far I love this mixer and used it to prep the recipe below. I have also used it to make up a batch of dough for cinnamon rolls and it handled it like a champ.
- 1 cup freshly milled white hard wheat
- 1/2 cup unsweetened cocoa
- 1/4 teaspoon baking soda
- 1/4 real salt
- 3 tablespoons unsalted butter (room temp)
- 3 tablespoons organic coconut oil
- 1 cup sucanat
- 1/2 teaspoon vanilla extract
- 1 large egg
- In a large bowl mix the Wheat Flour, Baking Soda, Cocoa and salt together. Set aside.
- In mixing bowl put the egg, butter, coconut oil, vanilla and sucanat together. Mix this on high (with hook style attachment) for about a minute, until nice wet paste forms.
- Turn mixer to low and then pour in the flour mixture slowly.
- Mix until thick chocolate looking dough forms.
- At this point you can either roll the dough up into a nice ball, roll up in wax paper and refrigerate for a few hours… This will make it easier to shape with cookie cutters. Or you can use as is. It is just easier to work with with cold dough.
- Roll the dough out into a pretty thin later. Id say a 1/4 of an inch… and then take a cookie cutter and cut out your shapes.
- Bake them at 350 for 10 minutes. The way you can tell they are done, is that the top of the cookie will begin to crack a little.
- Remove them from the baking sheet with spatula and let cool on wire rack.
Disclaimer: The above post contains affiliate links. This in no way affects my opinion as I do not showcase anything on my blog that I do not love and use personally.