This week’s recipe is courtesy of Lisa (Polka Dot Mama @ Motherhood in the Grove – Twitter: @PartyMummy).

Polka Dot Mama’s Yummy Granola

Granola Crunch
Makes 8 cups.

Take 1/2 cup of honey and put it into a large pot.
Add:
1 cup oats
1 cup millet
1 cup sesame seeds
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup sliced almonds
1/2 cup flax seeds (optional)
1 cup coconut
1/2 cup dried cranberries
2 tsp vanilla extract
1 tsp cinnamon
zest of one orange (optional)

Melt the honey and add all of the dry ingredients until they are coated. At this point you can also add 1/2 cocoa powder for a chocolately version. Personally, I prefer it without.

Preheat the oven to 350 degrees and spread the granola out flat onto two cookie sheets and bake for 12-15 minutes or until golden brown. Break up and enjoy!

I am participating in a Virtual Cookie Exchange started by Christine @ Thoughts from a Lite Mocha Mom.

I love Shortbread.

This is my favorite Shortbread recipe (courtesy of Canada Cornstarch)

Holiday Shortbread Cookies
Cook Time: 10-12 min.
Prep Time: 20 min.
Serves: 6 dozen

Ingredients

• 1 1/3 cups Benson’s® and Challenge® CANADA Corn Starch
• 2 cups all-purpose flour
• 4 2/3 cups powdered sugar,sifted and divided
• 2 1/3 cups butter, divided
• 1/2 teaspoon vanilla
• 2 1/2 teaspoons grated lemon peel, divided
• 1/3 cup lemon juice

Directions

Preheat oven to 350°F. In a medium bowl combine the corn starch, flour and 2/3 cup powdered sugar. Set aside.

In a large bowl, beat 2 cups of butter with a mixer at medium speed until softened and smooth. Add the corn starch mixture, vanilla and 1 1/2 teaspoons of lemon peel; beat well.(if necessary, refrigerate dough 1 hour or until easy to handle.)

Shape the dough into 1-inch balls and place them 1 1/2 inches apart on ungreased cookie sheets. Bake 10-12 minutes, or until edges are lightly browned. Cool completely on wire racks.

For icing, beat together in a medium bowl the remaining 1/3 cup of butter and the remaining teaspoon of lemon peel until the butter is softened. Add the remaining 4 cups of powdered sugar and lemon juice; beat until well combined. Add red food coloring, if desired. Decorate cookies with icing. Store in a tightly covered container.