Add Custom Patterns and Effects to Fonts in Our New Adobe Illustrator Course

Now that she can visit you for the first time in a year improve her photo game for summer travel.

Help her get her home styled for happy living with this color + pattern interior design class.

You can reap the benefits of having mom take this cake decorating class! #lickthebowl

This class taught and designed by Tiffany Whipps will give her everything she needs to make hammered wire and beaded earrings for herself (and likely all of her friends).

Jenna Rainey walks you through mixing colors, making different brushstrokes, painting beautifully natural floral designs.

Farmgirl Flowers teaches mom everything she needs to know about selecting, processing and arranging her own unique florals!

Lauren Essl of Blue Eye Brown Eye gives mom a way to practice her penmanship and tap into this oh-so-hot-right-now lettering trend.

Transport mom back to summer camp in the 70's. In this class, taught by Natalie Davis of Canoe Goods, she'll learn how to add textured designs to leather and construct this handy tray for keys, jewelry and other bits 'n' bobs.

Mother-daughter duo Nur-E Gulshan and Nur-E Farhana Rahman own the awesome jewelry company Knotty Gal, which gives us serious mother-daughter relationship goals. Take this class together!

Our friends at Hello!Lucky will teach mom how to print her very own cards for every holiday with a handy-dandy tabletop letterpress machine.

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Ingredients for Paleo Christmas Cookies

For the cookies:

• 1/2 cup grass-fed salted butter, softened
• 6 tablespoons raw honey
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda

For the frosting:

• 6 tablespoons coconut butter or coconut manna
• 1/4 cup cacao butter
• 1-2 tablespoons honey
• Plant-based food coloring
• Vegetable-dyed sprinkles, for topping*

How to Make Paleo Christmas Cookies

1. Add the softened butter and honey to a large mixing bowl. Cream the mixture together using a handheld mixer until it is smooth. Add in the eggs, vanilla extract, and almond extract and whisk until they are well combined. Pour in the almond flour, coconut flour, and baking soda, and continue mixing until the batter has come together smoothly.
2. Separate the dough into two, and place each one on top of a piece of plastic wrap. Roll each dough into a ball, then flatten to a thick disk, cover completely with the plastic wrap, and place in the refrigerator to firm up for at least 2 hours or overnight.
3. Preheat the oven to 350 degrees F. Remove one of the dough discs from the refrigerator, unwrap the plastic and place the dough on top of a piece of parchment paper, then top it with another piece of parchment paper. Use a roller to flatten out the dough to about 1/4 to 1/2 of an inch thick. Work quickly with your favorite Christmas cookie cutters, and use a thin spatula to lift the cut cookies onto a baking sheet lined with parchment paper.
4. Bake the cookies in the oven for 10 minutes. Let them cool for a few minutes, then place on a wire rack for further cooling. Gather the leftover scraps back into a ball in the plastic wrap or parchment paper and place it back in the refrigerator, while working with the other piece of dough. Do this in batches to keep the dough from getting too warm and so you don’t overcrowd the baking sheet.
5. While the batches of cookies are baking, use a small saucepan to lightly melt the coconut butter and cacao butter together over low heat on the stovetop. Remove the pan from the heat when the ingredients have just melted together. Stir in the desired amount of honey, then set aside to cool and thicken up slightly. If you are using food coloring, add in the desired amount into the frosting mixture (1-2 teaspoons of green or red should do the trick). If you plan on only using white frosting, only use a small amount of honey, as it can make the frosting an off-white or light brown color.
6. After the cookies have completely cooled, decorate them with the frosting and sprinkles as desired. If you don’t have any professional piping tools, an easy fix is to place the frosting in a plastic sandwich bag and remove all the air when sealing the top. Cut a tiny tip off one corner of the plastic bag, then gently squeeze and pipe over the cookies. Use one plastic bag or piping bag for each color of frosting. Top with corresponding sprinkles and enjoy!