Merry Christmas! I had planned to blog so much more over Christmas than I have! December has been filled with dancing with friends, Christmas parties, work, energizing spin classes, and of course, baking! I have been enjoying teaching spin classes at Yyoga more than I could have imagined. Every time I enter the studio, I am surrounded by such amazing, comforting energy. Yyoga feels like family to me. My friends and family have been so supportive by coming to my spin classes every early morning. I couldn’t be happier playing DJ and motivating people on their bikes. I teach every Saturday morning at 8:15!
These cookies are to die for. I love a good shortbread, but these are more of a crisp sugar cookie. I drizzle white chocolate on them and WOW. Make them. Just do it.
1 cup butter
1 cup white sugar
1 tsp vanilla
1 tsp orange extract
zest of one orange
2 cups flour
1 cup rice flour (or sub for normal flour)
1 tsp baking powder
1 tsp salt
1 cup chopped dried cranberries
1 bar of white chocolate
2 tsp coconut oil
1.) Preheat oven to 350. Line 2 baking sheets with parchment.
2.) Cream your softened butter with sugar. Add egg, vanilla and orange extracts, and orange zest.
3.) Add flour, salt, and baking powder to the butter mixture and stir until a dough forms. Add cranberries and work the dough into a ball with your hands. It shouldn’t be too dry or sticky. I find working with this dough very easy!
4.) On a lightly floured surface, roll the dough out and use cookie cutters to cut your desired shapes!
5.) Bake cookies in the oven for about 12 minutes, or until they are lightly golden brown on the bottom.
6.) Once the cookies are cooled, it’s time to drizzle them with white chocolate. White chocolate is temperamental. In a heat proof bowl, add coconut oil and white chocolate, and microwave for 30 seconds. Stir. Microwave for another 30 seconds. Stir until chocolate is melted. Do not overheat, or the chocolate will curdle and become stiff.
7.) Drizzle cookies with white chocolate, and try not to eat them all at once!