Join us online for a special Gethsemane Baking Connections virtual event on Sunday, December 13th at 1 p.m.
Since we cannot feast and fellowship in-person this holiday season, we will be making beloved Gethsemane member Viola Hall’s famous Christmas Sugar Cookies together as a community from our own home kitchens! We will also visit together and discuss ways that baking can support our mental health, especially to battle loneliness and isolation during the holiday season in the midst of the pandemic.
Before the event, please read Viola’s recipe below, gather and pre-measure your ingredients (if possible). Then make plans to join us on Zoom!
Join Zoom Meeting:
https://us02web.zoom.us/j/86907311600?pwd=UmtTYWFuR25QcmNhUGJTVUtIS0lEUT09
Meeting ID: 869 0731 1600
Passcode: 339144
You can also RSVP on Facebook to let everyone know you’re coming: https://www.facebook.com/events/675323860012801
Viola’s Sugar Cookies Recipe
1 cup sugar
1 cup butter
1 egg
1 tsp vanilla
1 tsp baking soda
Pinch of salt
1/2 tsp cream of tartar
2 cups flour
Preheat oven to 350 degrees. Cream together the sugar, butter, egg, and vanilla. Add baking soda, salt, cream of tartar, and flour. Mix until well blended. You can scoop out balls and flatten them for circles or roll them out and use cookie cutters. Place on greased cookie sheet, silicone baking sheet, or parchment paper. Bake for 12-18 minutes.
Substitutions for ingredients and for dietary restrictions:
*If you don’t have cream of tartar, you can substitute 1 tsp of lemon juice. Add to the wet ingredients instead of the dry mix.
*Use 1 cup coconut palm sugar or 3/4 cup maple syrup if avoiding refined sugar.
*For a healthier alternative to butter, try using 1/2 cup butter and 1/2 cup unsweetened applesauce or to avoid butter all together use 1 cup coconut oil.
*To make egg-free, mix 1 TBS ground flax or chia seeds to 3 TBS warm water; stir well and let it set for 5-10 minutes.
*For a gluten-free option, use King Arthur or Bob Redmill’s Gluten Free flour or make your own flour from old fashion oats. Pulse in food processor or blender until smooth.
