Crunchy Maple Shortbread Cookies
Me, cooking in the kitchen? Yup, and so can you!
Stop making excuses as to why you don’t know how to cook but would like to learn. There are several recipes online, and your family’s traditional ones as well. So, get in the kitchen and try something new!
For mommy’s sweet-tooth cravings 😉
I have turned my little guy into a fruit junkie and a veggie lover, but I am holding off on candy. I share most of what I eat with Sebastian, so when I get a craving for a piece of Starburst candy or some Skittles, I like to make sure he is not around. Last night we stopped a local gas station and Jeff asked what I wanted. I said a pack of Starburst, and when he returned I was so quick to open it and shove the first piece in my mouth and I completely forgot about Sebastian sitting right next to me in his car seat. He put his little hand out and it reminded me of the many times I have shared snacks with him and how this little “snack” was not something he should be eating.
Not being able to share certain things with Sebastian reminds me of how eating candy does nothing for either one of us. To help tame those cravings — at least when Sebastian is next to me or awake — I like to choose healthier options. Below is a recipe I decided to try using Nature’s Path Crunchy Maple Sunrise® Cereal.
What You Need
1 cup unsalted butter, softened
1/2 cup icing sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1/4 tsp salt
2 cups all-purpose flour
1/2 cup Nature’s Path Crunchy Maple Sunrise® Cereal
1 lb bittersweet chocolate, melted (optional)
What To Do (Recipe provided by Craft Communications)
Using electric beaters, beat butter with icing sugar, granulated sugar, vanilla and salt until light and fluffy. Mix in flour just until combined. Fold in cereal.
Divide dough in half and shape into 2 logs, about 7-1/2 inches long and 1 1/2-inches in diameter. Wrap each in plastic wrap; refrigerate for 1 hour or until firm.
Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Cut each log into 1/4-inch slices and place 1-inch apart on the prepared baking sheets.
Bake, in batches, for 15 to 20 minutes or until lightly golden on the bottom. Cool completely on a rack.
If desired, dip half of each cookie into melted chocolate. Place on parchment lined baking sheet and refrigerate for 20 minutes or until firm. Store in airtight container for up to 1 week or freeze for up to 1 month.
These treats are crunchy, sweet, and overall, delicious! The best part is that I can share this snack with my little guy, and that he actually enjoys it.
PS: Instead of melting the chocolate, I drizzled it on top (as seen in the photo above). I hope you get a chance to try it. 😉
Also, check out a quick Coconut Chia Granola With Honey snack I recently shared here.
Have you ever tried any products from Nature’s Path Organic? Let me know in a comment below!