Continuing my series of holiday recipes after the holiday – these, like the pecan cookies, can be made any time of year. They make a delicious addition to a holiday breakfast or brunch, but they don’t need to be reserved for Christmas. I’ve been so tired that I couldn’t make the goodies on Christmas morning itself; I put together a batch later in the week and made them again on New Year’s Day while we watched the Rose Bowl parade. Enjoy!
Food in Jars posted this as a Gift in a Jar format. I haven’t given it away yet, but I have made the recipe twice. Here it is!
To be layered in a pint jar:
1 1/2 cup whole wheat pastry flour (or all-purpose)
3 teaspoons baking powder
1/2 teaspoon sea salt (or regular salt)