Hey hey! Happy Saturday. Did you have a stellar week? Are you stoked for anything happening this weekend? Want to have a movie swap? Every year Scott and I work our way through our favorite Christmas movie list. Usually beginning with Elf on Thanksgiving night, and working our way to A Christmas Story on Christmas day. The “in-betweeners” usually consist of The Grinch, A Charlie Brown Christmas, all of the Home Alone‘s, Santa Clause (only #1, never #2), The Family Stone, Christmas Vacation, and if I can find it – the claymation version of Rudolph. Every once and a while a classic will sneak in, like Its A Wonderful life, or Miracle on 34th Street. But it feels like ages since we’ve added a new one to the list. So here comes the movie swap. What is your favorite seasonal flick to watch this time of year? Want to all comment below with our faves and come back in a week to read through what I hope will be a stacked list of holiday-y movie inspiration? I think it would just be the coolest. And then we can all add new favorites to our list and make these cookies and hot chocolate and hunker down for a good Christmas movie marathon.
Onto these cookies. And hot chocolate. Not “hot cocoa” – no cocoa powder here please, give me only the real stuff. High quality dark chocolate making my almond milk nice and rich – add some peppermint and hello. Dunk a shortbread cookie (one filled with Christmas spice) and you might as well be an elf at the north pole – its almost too christmassy to handle. (Almost. **wink face**) I bring these two recipes here to you today with bittersweet feelings – its my last of the three collaborations I’ve done with The Created Co. this fall season! I hope you enjoyed the first two (see Pumpkin Spice Latte, and Caramel Apple Cider) and that you get to cozy up next to this finale’s two recipes soon. I did a little happy dance last week when I finally perfected (to my taste) my vegan shortbread cookie, made using refined coconut oil and yep – no processed sugar, hooray! Its a great base to do whatever you’d like with – here I spice it up with some flavors of the season, but you can also add chopped chocolate, nuts, or dried fruit to the dough. And there is always the option of dunking it in some melted chocolate or slathering it with pumpkin butter to make it extra special. No matter how you enjoy your shortbread, I hope you get to try my version here and dunk it in some peppermint hot chocolate too. Happy holiday baking this weekend friends! And don’t forget to comment about your movie, nights of Christmas cookie eating are depending on it – xo.
This post was sponsored by The Created Co. All words and opinions are my own, and I absolutely love both their mugs and their mission. Thank you for supporting Faring Well through supporting it’s sponsors.
PEPPERMINT HOT CHOCOLATE
Get my recipe over on The Created Co.
CHRISTMAS SPICED SHORTBREAD COOKIES
Makes about 16 cookies.
6 tablespoons refined coconut oil, as a liquid
1/4 cup pure maple syrup
1/4 cup maple sugar (coconut sugar or cane sugar work as well)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
a pinch of cloves
2 cups light spelt flour
Combine all of the ingredients except for the spelt flour in a mixing bowl. Stir well to combine. Add the flour and mix well (it may take some elbow grease, but the dough will come together, just keep mixing). Turn the dough out onto a sheet of plastic wrap, pressing the dough together with your hands to form a log shape. Wrap tightly in the plastic wrap and give it a roll or two to smooth out the edges. Place in the refrigerator and let chill for one hour.
Preheat the oven to 350F. Unwrap the chilled shortbread dough and slice into rounds 1/2 inch thick. Place the shortbread slices on a parchment lined baking sheet. Bake for 12 minutes, the edges should be lightly browned. Transfer to the counter to cool completely before serving. Best dipped in a mug of hot chocolate.
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