My recipes are grain free, refined sugar free, and many are dairy free. If you follow my blog then you are aware that I have several autoimmune illnesses that I am trying to heal. I am under the care of a functional doctor as well as a Western medical doctor. My functional doctor switched my diet based on my labs and blood tests. My Western doctor has taken me off all my medications but one as a result of my labs and blood tests. She sees no correlation between my switching diets and my improved labs and blood work. This diet and supplements are the only things different in my life. I used to be exhausted all the time. I have renewed energy, lost weight, brain fog has lifted and my health has in my humble opinion greatly improved.
I am trying hard to shake this cold. I really don’t want to be sick again for Christmas. Even if I have a cold I will be able to go downstairs to our basement where our Christmas tree is and celebrate. Previously I have not had the energy to be able to go down the stairs.
I made soft sugar cookies. In America, most people make them with frosting. So I made a cream cheese frosting to go on top of these cookies. I also took a little of my leftover cranberry sauce, pomegranate seeds and several needles of fresh rosemary and decorated some sugar cookies. They were absolutely delicious. The two textures of the cookie and crunch of the pomegranate are delightful. Then there is the tart combined with the sweet. I hope you enjoy the frosting and creative decorations.
I did take a couple of photos of the decorated cookies on my Jul Tomte plate. Tomte is what you call Santa Claus in Swedish. Perhaps I will start a new holiday tradition and add these cookies to our Santa Lucia festivities on December 13.
Nutritional Facts are listed below and are based on two teaspoons per serving. I only smeared a small amount of frosting on some cookies not all. Nutritional facts are without cranberry sauce and pomegranate seeds. Use with my Sugar Cookie recipe
4 oz cream cheese
1 tablespoon butter
1/2 cup powdered monk fruit sugar
1 teaspoon vanilla
3 tablespoons fresh pomegranate juice or
1/8 of teaspoon peppermint
Allow cream cheese to come to room temperature. Blend together cream cheese and butter until creamy and smooth. Add in powdered monk fruit sugar and vanilla.
If desiring a pink tinge to the frosting add pomegranate juice.
If desiring a mint flavor add the peppermint. Super good with peppermint sugar cookie and peppermint frosting.
Decorating Suggestions Per Cookie:
1 teaspoon my cranberry sauce
1 – 1 1/2 teaspoon pomegranate seeds
several needles of rosemary (don’t eat the rosemary)
Smear each cookie with frosting, add cranberry sauce, pomegranate seeds and a few needles of rosemary per cookie. Serve and eat.
Notes: There needs to be a small amount of frosting covering the cookie or the cranberry sauce and pomegranate seeds will make the cookie soggy.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 1 g||6 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 7 mg||2 %|
|Sodium 21 mg||1 %|
|Potassium 7 mg||0 %|
|Total Carbohydrate 0 g||0 %|
|Dietary Fiber 0 g||0 %|
|Sugars 0 g|
|Protein 0 g||1 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|