No Bake Cracker Cookies {gluten free}
They say it’s better to give than receive…
Last week, I saw families getting together and tons of baking ensue. And I will be completely transparent, here. It made me a little sad. Even though we are more of the “pop champagne,” kind of family than huddle around the kitchen baking cookies (though we do have our own cookie traditions, but it’s like, 2 recipes), I knew neither were going to happen this year.
So sometime in the last seven days, I decided I would bake my little heart out, and perhaps ignite that first-love of being in the kitchen I felt for long ago. You see, my dream was to be the next big Martha Stewart. My summers will filled hopping onto the internet via dial up, then printing a recipe, and then logging out of the internet…I just aged myself, but whatever. And I would bake. And cook occasionally, but baking was definitely my “thing.” It is also the fondest memories of my great-grandmother, Nonnie, helping her ice the most basic, heartwarming, delicious butter cookies that were her recipe with the simple nature of a confectioners frosting.
But, then I really got into cooking. And then I married a man who prefers ice cream and gummy candy to homemade dessert. So baking went to the backburner (LOL the kitchen pun I could not help myself)…until this week.
After dedicating an entire browser of tabs of cookie recipes and crafting my entire shopping list which was honestly butter (4lbs), eggs (3dz), and more flour (4lbs) I stood in line went to Trader Joe’s and then had my next task: find a hand mixer. On a Sunday. In the middle of the holiday season.
My saint of a husband, the one who I knew would probably eat 3 out of the 72 dozen cookies that I have made thus far (he’s at like, 1 ½ right now), drove me to Whole Foods for a few last-minute items that TJ’s didn’t have and then over to Homegoods. Let me repeat. On a Sunday. In the middle of the holiday season. No mixer. Okay – then he drives me to Williams Sonoma. On a Sunday. In the middle of the holiday season. No mixer. So then he says, “what about Macy’s?” and we start searching online for this mixer. It says sold out. We call Crate & Barrel. They have one left. It’s got like all the bells and whistles, is cordless. Blah blah blah. And like, I’m all about investing in things, but I see the handwriting on the wall: I will probably make this batch of holiday cookies and never touch the hand mixer again. I haven’t needed one this long. So Justin convinces me/us to try Macy’s. Well, lo and behold, right there, 30 seconds after walking into the store, there is ONE Black & Decker (something nostalgic about this brand that I feel like will last forever until my next baking bender) hand mixer left. The one they had online that said it was sold out. A CHRISTMAS MIRACLE. I wish we got a photo because I was so happy. I kept telling the lady at the checkout line how excited I was. She thought I had just won a million dollars.
So I set off to baking. I had a quasi-plan in my head (go figure). The first day and night I spent 7 glorious hours in the kitchen and then socially-distance-dropped cookies on our neighbor’s porches. The second day, after finding myself again with 3 batches of new cookies, I night dropped the cookies to the street again. And then came the third (which featured still warm chocolate chip cookies so TBD on which was the best drop of them all so far). And then I was able to share more with friends from what feels like afar.
The absolute joy the last three days has brought me in sharing something so simple with others is unwavering. We typically do give back in other ways throughout the year and around the holidays, however this year, like everything, it feels different. And me baking is different too! I usually don’t spend three days frosting cookies and rolling dough. But to do that. And then get to share it. The joy in sharing it all has felt like a dream. I don’t want to say that baking this much has helped me feel purposeful this holiday season but damn, it sure is making me happy give.
Nearly 5 lbs of flour later (I had 1 at home already), I have started, stopped, and continued, but there is one final recipe up my sleeve: Struffoli. The quintessential Italian Christmas dessert (other than Panettone which I already have). I saved the best for last; as like many of the cookie recipes I created already this week, I have never attempted this one. That was always Nonnie’s job. She gave me this love of baking, of giving, of providing, and it is truly the sweetest gift to share.
No Bake Cracker Cookies
This recipe came from a friend, Clare, as her & her dad whipped up these delicious holiday-no bake cookies. I’m sharing this one because it is a very simple, easy, and fast recipe that you can make before Christmas. Thank you for sharing, Clare!
Now in typical Alexandra fashion, I had to modify because of my gluten-free-ness as well as well, my last minute nature in deciding to bake ended up making this even more #extra. I will share both.
Clare’s Recipe {original/not gluten free}
1 box of Ritz Crackers
Vanilla frosting
Peppermint Extract
Milk Chocolate, melted
*wax paper and/or a cooling rack
Assemble Ritz Crackers on wax paper salt side down. Mix peppermint extract in with the vanilla frosting. Spoon frosting on crackers and then top with another cracker to make a ‘sandwich.’ Dunk the crackers and coat in the melted chocolate and place back on wax paper or on cooling rack with wax paper under to catch drippings. Freeze for 3-5 minutes until chocolate is hardened.
Alexandra’s #extra {gluten free version}
1 box of Glutino Crackers
Vanilla Frosting
Lindt Peppermint Truffles (if you can find peppermint extract, go for it, I could not)
Milk Chocolate, melted
Maldon Sea Salt (optional)
*wax paper and/or a cooling rack
Assemble Glutino crackers with the logo facing up. Melt Lindt chocolate (via microwave or stove). Whip the Lindt chocolate in with the vanilla frosting. Spoon frosting on crackers and then top with another cracker to make a ‘sandwich.’ Dunk the crackers and coat in the melted chocolate and place back on wax paper or on cooling rack with wax paper under to catch drippings. If using Maldon, top with sea salt (these crackers are less salty than Ritz). Freeze for 3-5 minutes until chocolate is hardened.
Also by request, I’m sharing the chewy triple ginger cookies because they are very easy to make with a food processor. Instead of typing everything out, I thought I’d actually share the magazine cut out from 2014. If I didn’t already age myself from the internet mention this definitely did.
