Healthy with Jodi

Family Recipes continued! Butter cookies, better than sugar cookies! Melt in your mouth goodness

    Another Recipe from the family archives!  Here is my sister’s version of my mom’s recipe.  This is a family favorite!!!  My mom used to keep them in the freezer.  I remember sneaking in the laundry room and eating one, hoping not to get caught.  Over the years we’ve all shared stories of how we all did the same thing.  Funny how we have such memories around food.  Today, I’ll just lay it out on a platter….eat the cookies.  Everything in moderation and balance!

    And why not have cookies for breakfast?  There’s eggs and butter in the recipe…those are breakfast foods right?🤪😂🤣

    Enjoy…peace be with you!  🕊


    Lynsey’s Butter Cookies

    Cream together 1 Cup Butter, 2/3 Cup Sugar

    Beat in 1 egg.

    Combine 2 1/2 Cups Flour, 1/2 tsp salt, 1 tsp Vanilla

    Mix all together and chill dough. 

    Keep half the dough in the fridge, work with half the dough at a time.

    Spread dough to 1/4 inch thickness and bake at 350 for 8-10 minutes. 

    Cooking Tips:

    Don’t check before 8 minutes, don’t wait for the cookie to Brown.

    Completely Cool before frosting.

    Frost and then it’s best eaten frozen.


    2 Cups Powdered Sugar

    1 tsp Vanilla 

    2 TBSP Butter

    About 1/4 cup Milk

    Mix powdered Sugar, softened Butter and Vanilla with a hand mixer.  

    Slowly add milk until desired thickness for spreading and decorating. 

    Chocolate Cherry Drop Cookies

      Chocolate Cherry Drop Cookies 

      (Adapted from Terry Lynn’s Recipe)

      Gluten Free, Vegan

      Makes 2 dozen


      So, I decided that I wanted to enjoy the holidays without a stomachache this year.  I want all the sights, sounds, lights and TASTES that remind me of Christmas and family.  I was talking with my sister and looking through her recipes, all the hand written notes and recipes that have been passed on through the years.  I wanted to write down all the originals and also make a “new recipe” for the current times.  SO many clients of mine (myself included) have dairy or gluten allergies and I know we feel left out sometimes and or then sick later if we indulge in our “old favorites”.  So, here is my first recipe that I adapted from one of my mom’s recipes.  I will also post the originals so you can learn how to make substitutions with your family favorites.


      Chocolate Christmas Cookies Food and drink

      1 3/4 Cups Gluten Free Flour (I used Quinoa Flour)

      1 Stick Butter (8oz)

      1 Cup Monk Fruit (can use coconut sugar)

      1 TBSP Gelatin

      1/4 Cup Raw Cacao

      1/4 Cup Coconut Cream

      1/3 Vanilla Almond Milk plus 1 TBSP Coconut Vinegar

      1 tsp Vanilla 

      1/2 tsp Baking Soda

      1 tsp Sea salt

      1 Cup Drained Cherries


      Make “Buttermilk”.

      Drain Cherries.

      Mix Wet ingredients.

      Melt Cacao with Coconut Cream, then mix in room temp Butter.

      Add Dry ingredients.

      Add Cherries.

      Refrigerate Dough

      Bake 8-10 min on 350


      To make Vegan Buttermilk:

      Mix 1 Cup Almond or Coconut Milk plus 1 TBSP Coconut Vinegar 

      (can sub apple cider vinegar )


      For this first round, I left out the cherries so I could make a crust instead.  The last creamy batter picture I added the cherries and made them into cookies.