Holiday Cookies with the GROW Method

Molasses Gingerbread Cookies (Use all those spices in your pantry!)

• 2 1/4 cups all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground allspice
• 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
• 1/2 cup packed brown sugar
• 1/2 cup plus 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/3 cup unsulphured molasses
• 2 teaspoons grated orange zest

Preheat oven to 375°F. In medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves and allspice; set aside.

In a large bowl, cream together butter, brown sugar and 1/2 cup of the granulated sugar with an electric mixer on medium speed until light and fluffy, scraping down sides of bowl with a rubber spatula. Add egg, vanilla and molasses and beat until combined. While continuing to beat on low speed, add flour mixture and beat just until combined.

Combine remaining 1/3 cup granulated sugar and orange zest in a shallow bowl. To form each cookie, roll about 2 tablespoons of the dough into a 1 1/2-inch ball, then roll in sugar mixture and transfer to ungreased baking sheets, spacing cookies about 2 inches apart. Bake until outer edges begin to set and centers are soft and puffy, 10 to 12 minutes. Cool for 2 to 3 minutes, then transfer to cooling racks and set aside to let cool completely.

Chocolate Dipped Figs with Almonds (Gluten-Free) Whole Foods Best Holiday Ever

• 1 1/4 cup semisweet chocolate chips (Divine Chocolate has great Fair Trade baking ingredients as well as Theo from Greenheart Shop in Chicago)
• 2/3 cup chopped unsalted toasted almonds
• 24 plump dried figs, such as Calimyrna

Line a large sheet tray with parchment paper and transfer almonds to a wide, shallow dish; set both aside.

Put chocolate into a small pot and heat over medium low heat, stirring constantly, until melted and smooth, about 5 minutes. Working with one at a time, hold a fig by the stem and carefully dip it into the chocolate, coating it about halfway up. Shake off any excess chocolate, roll the bottom in almonds and transfer to the sheet tray. (If chocolate becomes too stiff, reheat it briefly over medium low heat.)

Set figs aside in a cool spot until chocolate is set, about 2 hours. Alternately, chill the figs for about 20 minutes to allow the chocolate to harden, and then return them to room temperature.

Granola Bar Cookies (use local!) Deb Lindsey for The Washington Post

• 2 1/2 cups granola (Jolly Oak and milk and honey are both great Chicago brands)
• 1 1/2 cups roasted/salted, chopped walnuts
• 1 cup dried blueberries (Roedger Brothers Blueberries are great!)
• 1 cup dried apples (If you saved any Michigan Apples from a Farmer’s Market)
• 1/2 teaspoon kosher salt
• 6 tablespoons (3/4 stick) unsalted butter, cut into chunks
• 3/4 cup packed light or dark brown sugar
• 2 teaspoons ground cinnamon
• 1/2 cup good-quality honey

Line an 8-inch square baking pan with plastic wrap, making sure that two sides have enough overhang to use for lifting.

If your granola is clumpy, pulse it in a food processor for no more than 10 seconds to a pea-size consistency. Do not over-process.

Place the granola in a mixing bowl and add the walnuts, cranberries and salt. Stir until thoroughly incorporated.

Combine the butter, brown sugar, cinnamon and honey in a small nonstick saucepan over medium heat; cook for 4 or 5 minutes, stirring occasionally, to create a smooth syrup. Pour into the granola bowl and immediately stir to thoroughly coat the dry ingredients. Let the mixture rest for 5 or 10 minutes, until just cool enough to handle.

Press the mixture into the baking pan, making sure to pack the corners well and create an even, firm surface. Cover and refrigerate for 30 minutes.

Use the overhanging plastic to lift and transfer the granola slab to a cutting board. Cut into 20 pieces.

Sweet Star Cookies (vegan) onegreenplanet.com

• 1 1/2 cups raw cashews
• 1/4 cup coconut flour
• 1 tsp vanilla powder or extract
• pinch of sea salt
• 3 TBSP agave nectar
• zest from 1/2 a lemon

Pulse dry cashews in a high speed blender into a fine flour. Pour into a large mixing bowl.

Add the remaining dry ingredients and stir to combine.

Add the wet ingredients and stir until a moist dough forms.

On parchment paper, press the dough (using your hands or a rolling pin) until is a uniform 1/2 inch thick. Cut out shapes using your favourite holiday shapes.

For added color to sugar cookies, add beet juice or spinach juice to add a festive touch.

 Try your own and add your variations. Send them in and share on Twitter @chiOXFAMaction or email us at chicago.oxfamactioncorps@gmail.com

Have a delicious #GROW holiday!

Compiled by Megan Nakra