(Becky, the Mama. It is the small things you do with small people that you and they will look back on and cherish. I hope and pray you get a little bonding time in the kitchen with young ones this week. Here’s a recipe that will make it easy during a time when many feel perpetually overwhelmed. Love and Merry Christmas to all our Blog Readers and thank you so much for sharing our love of cooking and passing it along to others.)
There is, of course, the Martha Stewart way to make Christmas cookies with your kids when they are home from school this coming week for Christmas break. It looks homey and fun, easy and bonding. Especially when using child actors on a TV set.
What it is, in reality, is a long process involving antsy children, along with lots of sugar, clouds of flour, rolling pins and sticky dough (that will take a jack hammer to remove after it is dry), food coloring stains, and sometimes tears of frustration (from either children or parent). The experience almost always ends with the kids giving up the thrill of “making Christmas cookie memories together,” after half-heartedly decorating one, maybe two, cookies. Then they start begging to go play outside, watch cartoons or play a video game. So Mom ends up finishing up the decorating, cleaning up the mess, and downing about six cookies she doesn’t really need or want that taste like thick sweet cardboard with green and red sugar paste on top.
I’m here to give you Becky Johnson’s (alias “Nonny”) Easier Way Out. (Merry Christmas!) It takes about five to ten minutes to make these “Christmas Cinnamon Crisps” with your children, start to finish. If you use whole wheat tortillas and dust them with organic coconut or date sugar, you can even claim them to be almost downright healthy. A cold glass of diary or almond milk will help balance the sugar with a bit of protein and keep your children off the ceiling from a pure sugar high. Also, these crisps are so light and crunchy, they will not end up feeling like a sugar dough ball in their stomachs. (Or yours.)
We made these for Christmas, but you can use any holiday or seasonal cookie cutters to make this an easy-to-make treat year round.
2 large flour tortillas, whole wheat or white (I prefer to use the raw tortillas, such as Tortilla Land or Guerrero Brands because they puff up like little sopapillas, but pre-cooked ones will also work)
1 to 2 T. coconut oil or other healthy oil
Cinnamon & Sugar Mix (1/4 c. sugar to 1 T. cinnamon)
Using good sharp edged cookies cutters, let the kids cut out cookies from the tortilla.
In the meantime, melt 1 T. coconut oil in a medium skillet on medium high heat. Drop tortilla “cookies” into hot oil (obviously an adult will need to do this part).
Then gently roll them in a bowl of the cinnamon and sugar, coating both sides.
Let them cool a bit, but best eaten while warm and fresh! (You made need to add more coconut oil as you cook the crisps.) Cut up left over “scraps” of tortillas into “crazy shape” pieces to cook, coat and eat last!
There are so many ways you can jazz up this basic idea. You can coat them with coconut or date sugar, and use whole wheat tortillas (or even flat bread). You can make a quick vanilla or chocolate glaze and dip one side in (like a donut) and then dip again in crushed nuts or seeds or sprinkles or coconut, like thin tiny donuts. You can skip the cinnamon and sugar and dip in a honey-butter or peanut-butter and honey mixture. Have fun with this!