There have been some nasty viruses going around our corner of the world. We usually are able to avoid whatever bugs are being passed around, however, this one has gotten to us. Yesterday, Jacob awoke with a fever of 101.5, and today Nona too has got a fever.
As Jacob was starting to feel a little better today, he became disappointed that he had missed Valentine’s day yesterday. His request was to have some Valentine’s day cookies made.
So as I searched the internet for a quick & simple recipe, I wanted to find one that offered to do 3 things. 1. Provide the comfort, that a comfort food should provide, 2. give the kids immune systems an added boost, & 3. not have a lot of sugar. I found this recipe which I changed slightly to make into Wellness Cookies. My favorite part is that this recipes calls for NO SUGAR, & the cookies taste great with Vernor’s ginger ale (which is another important matter when you are sick in our family!
Jacob, my rosy cheeked boy, who hasn’t eaten much of anything all day long, ate a handful of these cookies. I’m glad that I could feel good about saying “Eat as many as you like. They’ll make you feel better.”.
Ingredients
- 1 cup butter, softened
- 1/3 cup honey
- 3 (2 g) bags Echinacea Complete Care tea (made by Celestial Seasonings)
- 1 egg yolk
- 2 tablespoons frozen orange juice concentrate
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
Directions
- In a medium bowl, mix together the butter and honey until smooth. Empty the contents of the tea bags into the mixture and discard the bags. Mix until well blended. Stir in the orange juice concentrate. Blend in the flour and baking powder.
- Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out one portion of the dough at a time to 1/4 inch thickness. Cut into 2 inch round shapes using a cookie cutter. NOTE: You can refrigerate the dough for 1 hr, then roll it out to cut shaped cookies. I put the dough into my cookie press which worked just fine. Place cookies onto ungreased baking sheets spaced 1 inch apart.
- Bake for 7 to 10 minutes in the preheated oven, until the tops are dry, and the edges begin to brown lightly. Transfer to wire racks to cool. Store in an airtight container at room temperature when completely cooled.































