• Upgraded Christmas Shortbread Cookies

    By Danielle Nykoluk
    Traditional Wisdom, Modern Kitchen Certified Teacher


    I’ve recently been inspired by the series “Healthy for the Holidays” presented by Adrienne Percy, founder of Traditional Wisdom Modern Kitchen.

    The initial call of this *free* 3 call series really provides inspiration and practical solutions about how to make simple upgrades to everyday recipes as well as other tips for how to make it through the holiday season feeling good, guilt-free, and not worrying about your waistline…

    Since listening to the initial call, I have been reminded of how simple it really is to transform time-honoured family favorite recipes.

    Around this time of year we are surrounded by sweets. All kinds of delightful goodies. It can be quite the challenge not to over indulge or feel guilty about what we are eating.

    An easy way to reduce that guilt is to simply upgrade ingredients so you can indulge (within reason) – guilt free!

    When you know you’ve used quality, whole ingredients, you know that you’ll be adding nutritional density…not filling up on empty calories.

    As and example of just how simple this can be, I’m going to share a personal family favourite recipe of mine.

    Shortbread Cookies

    This recipe is one my grandmother makes only around the holidays.

    It comes from the family famous 1908 “Blue Ribbon” cookbook that she still uses today.

    The cookbook, yellowed with age and splashed here and there with the remnants of cooking and baking successes and failures, formerly belonged to her mother – my Great Grandmother Matilda (or Granny Tillie as we knew her), who also made these cookies at this time of year.

    I hope this recipe brings you inspiration and a delightful aroma that brings….

    Upgraded Christmas Shortbread Cookies

    • 1 cup organic (pastured) butter
    • 1/2 cup unrefined sugar (panela, sucanat)
    • 2 cups whole or ancient grain flour (spelt, amaranth, red fife wheat, oat- use any of these or a mix)
    • Pinch of salt
    • Splash of vanilla

    To add some Christmas flair I add a tablespoon molasses and 2 tsp cinnamon.

    Adrienne: Thank you so much Danielle. I am thinking of whipping these up while we are off visiting the inlaws. It really is simple isn’t it? Now, tell me: Have any of you upgraded family favourites? Tell us how you did it…

    Author bio

    danielle-NykolukDanielle is a certified traditional foods teacher, ecologically minded individual and young working professional in Winnipeg, aspiring to eventually become a back-to-the-lander.

    Until then, she resides in a small, two bedroom “wanna-be-farm-house-apartment” with her partner (and their 5 bicycles) in the heart of the city – cultivating their own *Gaian Wisdom*. Together, they make their own dirt (through farming worms – verma-composting), grow window herbs and plants, forage from near and far, and nurture various cultures of bacteria.

    Change for Danielle begins in her kitchen. Danielle believes in food that is respected and responsible (financially and ecologically), nourishing and connecting, and prepared using traditional wisdom. Danielle desires to advocate for change by sharing information and empowering and teaching people the skills to do-it-themselves – starting in their own kitchens!

    Danielle would love to invite you on over to her apartment to learn
    about traditional foods, or she’s be equally happy heading on over to your kitchen to teach you (and maybe some friends) there! Join Danielle and discover the roots of a revolution, in your own* kitchen.

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    I thought we were doing well before, but you have really helped clarify, simplify and basically transform our kitchen.

    Shauna Simpson Winnipeg, MB March 10, 2014

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