Discover five genius cookie platter ideas that are registered dietitian approved and packed with tons of holiday cheer.
3: The Future of Processed Foods
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Any guesses on what shes bringing?
Assuming crudite or leafy greens makes sense, but thats not Largeman-Roths version of festive.
What is: a holidaycookie spread.
Her newest cookbookEveryday Snack Trayis living proof.
registered dietitian and author ofSmoothies &
Plus, an easy ginger molasses cookie recipe thats guaranteed to steal the show at your next cookie exchange.
Dietitian-approved holiday cookie platter ideas filled with cheer
1.
Gather a game plan, and be fearless
Largeman-Roths top tip?
Go big or go home.
Go as big on this tray as your imagination will take you, she says.
In other words, dont be afraid to include whatever you wantits not worth overthinking.
You dont need to be a cookie monster to partake.
Its all about delighting the senses, she notes.
enticing if it has a cohesive color theme.
registered dietitian and author ofSmoothies &
Red and green assortments tend to be a Christmas win.
Boards of all kinds are forsnackingfirst and foremost, so keep everything in nibble-able form, Largeman-Roth says.
This applies to savory grazing boards, too.
Cut fruits and veggies into pieces that can be easily snacked on or picked up with a toothpick.
And I mean, mini cookies: Enough said!
Beat in the egg.
Add the molasses and vanilla and beat until incorporated.
Reduce the mixer speed to low and add the flour mixture in two to three additions until just incorporated.
Stir in the crystallized ginger with a spatula.
The dough should be very soft.
Form the dough into a ball and cover tightly with plastic wrap.
Refrigerate 30 to 60 minutes or until firm enough to handle.
Preheat the oven to 375F.
Line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, combine the sugar, ginger, and cardamom for rolling.
With your hands, roll the dough into one-inch balls, then gently roll those in the sugar mixture.
Place three inches apart on the baking sheets.
Bake for 12 to 13 minutes, until the tops crack and the cookies are set.
Transfer to a wire cooling rack and cool completely.
Store in an airtight container for up to a week.
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