Ok, so maybe “let the craziness continue” would be more appropriate, but truly, this is crunch time folks!  This week we’re preparing for holiday baking at Wheatberry, doing our best to get as many CSA grain shares distributed as humanly possible before the holidays, and also .  . . trying to celebrate some holidays ourselves.  All this to say, I’ll probably be pretty quiet here this week.  But a few quickies before I disappear into the baking, grain bagging void.

All these lovely books from Chelsea Green Publishers are 15% off at Wheatberry for the holidays.  For the eco-minded, food lover, or gardener in your life.

Also, we have these beautiful mugs from Amherst potter Bob Greeney available, to drink your coffee from, and also to take home.  Locally made – he even uses local materials in the glazes.  Plus, of course, we have whole wheat flour grown in Hadley and milled in our own stone mill, and  gift certificates.  Shop local for your holidays!

I was hoping to make these cookies at Wheatberry this year as a holiday special, but it doesn’t look like that’s going to happen.  We had these every Christmas at my house growing up – I think my grandmother brought them back from when she and her husband were stationed in England.  I’ve adapted it a bit for our family’s current diet (butter not shortening, and whole wheat flour instead of white). These have a beautiful pattern from being rolled in cinnamon sugar and are pretty scrumptious.

Here’s the recipe – from our table to yours.  Bon Appetit, and Joyeux Noel!

Snickerdoodles

(Yields about 5 dozen)

1 1/2 cups sugar

1 cup butter, softened

2 eggs

2 3/4 cups whole wheat flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

3 tbsp sugar

3 tsp ground cinnamon

Heat oven to 400 degrees F.  Cream together 1 1/2 cup sugar, butter, and eggs in a large bowl until thoroughly mixed.  Stir in flour, cream of tartar, baking soda, and salt.  Use a teaspoon to scoop out dough, and roll it between your palms to form small balls.

Mix remaining sugar and cinnamon together on a plate or shallow dish.  Roll balls in mixture.  Place balls about 2 inches apart on a cookie sheet (now we always use a Silpat, but I certainly didn’t have one growing up and these worked just fine).  Bake until set and lightly golden, 8-10 minutes.  Immediately remove from cookie sheets and cool.