Hearty Organic Oatmeal Cut Outs for Valentine’s Day Recipe

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From Lisa Barnes

It’s Valentine’s Day and time to make something to decorate for my son’s preschool class. To be honest I’m not very crafty. I don’t draw well (although I like to color), nor do I yield a mighty glue gun or a glitter pen. When it’s my turn to participate it’s always going to be food. I can’t help it – it’s what I know and how I show some creativity. Here’s what I’ll be making for class on Thursday. I’ll bring the plain cookies, then squeeze bottles of icing and some sprinkles and crushed candy canes that the kids can decorate with. Wish me luck. (Especially since my 19 month old will be with me to “help” the big kids). Happy V-Day!

Hearty Oatmeal Cut Outs

This was inspired by my son’s Great Big Backyard animal magazine – with a few changes, sugars, flours and the addition of naturally pink (thanks to cranberry juice) colored frosting. My son brought these to share with his preschool class to represent the letter “H” for hearts. Feel free to use other shapes, but those with less detail (circle, heart, star) work the best because of the oatmeal pieces.

Makes 35, 3” hearts
Icing yields 1/3 cup

1 ¼ cup organic whole wheat pastry flour
1 cup organic rolled oats
1 teaspoon baking soda
½ teaspoon freshly grated nutmeg
½ teaspoon cinnamon
½ teaspoon salt
1 cup raw organic turbinado sugar
½ cup (1 stick) unsalted organic butter, melted
2/3 cups organic milk

Icing:

1 cup organic powdered sugar, sifted
¼ teaspoon vanilla extract
1 tablespoon organic cranberry juice
1 teaspoon organic milk

In a large bowl combine flour, oats, baking soda and spices. Stir in sugar, butter and milk until well mixed. You may need to knead dough together. Form into a ball and refrigerate for 1 hour.

Preheat oven to 350°F. Line baking sheets with parchment paper.

Place dough on lightly floured surface and roll with rolling pin until ¼ inch thick. Cut out shapes with cookie cutters and arrange on baking prepared sheet about 1 ½ inches apart. Bakes about 10 – 12 minutes until golden on bottoms.

Cool completely on a wire rack then frost if desired.

Combine all icing ingredients in a small bowl. Using a small spreader or squeeze bottle ice the hearts with stripes, dots, outlined or covered.
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
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