I’m a Chipper Mom – Wake up and smell the cookies!
Wake up. Get dressed. Grab your lunch. Get to school. Errands to do, lists to check-off. Rooms to clean. Dinner to be made …um, heated, er “take-out.” …Brush your teeth and get to bed. Sound familiar? Now add in the holidays and check your list again. Or don’t. You could choose to stop this year and start a new goal before the ball has dropped and the horns blare.
The Let’s Go Chipper series was inspired by my own childhood which went a bit like the list above only I lived it through the eyes of a child. It was different though because in our home children were expected to participate in the daily “to do” list and contribute in the community. Sure, activities were age-appropriate but that’s up to the parent in the end and we started early in our house. My life was the backyard and mountains surrounding our community, and weekly 4-H meetings and activities. It was active – and stressful – but it was also real.
There was always something cooking, and, no matter the stress of the day, the clanging of the triangle bell brought us home. The family table brought us back together.
I get a wry smile when reflecting this December on what Chipper has brought into my family; I admit the spirit of my own childhood lives on in the stories and activities we bring to the website, blog, community, and classrooms each day …and most often with my own kids in tow. So now it’s time to celebrate other parents doing the same: Chipper moms and dads, and caregivers. We’ll do so through the Monday theme “I’m a Chipper Mom” which gives us an opportunity to embrace the chaos with resolve and enthusiasm. Oh, and a recipe – inspired by one of Chipper’s friends – to keep us all together.
Daffodils – Like Chipper’s shy but playful dear friend he met along the trails, these cookies are sweet but pack some worthy nutrients with the almonds, cashews, and cranberries.
• 2 ¼ c. all purpose flour
• ¼ tsp baking powder
• ¼ tsp. salt
• 1 ½ sticks unsalted butter, room temperature
• ¾ c. granulated sugar
• 1 tsp. vanilla
• 1 egg
•1 Cup Roasted and chopped almonds and cashews (unsalted)
• 1 Cup dried cranberries
• Optional dark chocolate chips
1. Sift together the flour, baking powder and salt. Set aside.
2. Cream butter and sugar until light and fluffy (3-5 min)
3. Add the vanilla and egg.
4. Reduce speed and add in flour mixture.
5. Roll out to a ball in the bowl then flatten on wax paper. If you use a rolling pin and roll out dough to about a ¼” think you will be set to cut out when dough is ready. You can place the rolled out dough on the wax paper/on a cookie sheet or thin cutting board. Cover and refrigerate for at least 3 hours, or put in the freezer.
6. Preheat oven to 350˚F
7. Remove dough from fridge or freezer (if freezer give it a few minutes to soften enough to work the cookie cutter through)
8. Toss almonds, cashews, and cranberries together then press into rolled dough. Cut crisscross making 2×2” pieces. It’s okay to be free form on this, or go smaller with each piece.
9. Bake for 15 minutes or until edges are golden
10. Cool completely and Enjoy!
Happy Holidays – Share a cookie recipe with us!