Life is better with cookies and lets face it, Cookies aren’t just for Santa!🎅🏻
Did you know cookies are a great wedding favors and are even a great alternative to the traditional cake? They’re delicious, you can’t get enough, everyone loves them and they’re a great snack for the ride home.
You have plenty of choices to either purchase them at a bakery or bake your own cookies.
They’re easy to slip in a bag with a personalized sticker and set them on top of a little mini bottle of milk with a colored paper straw. It’s easy and fast.
As we are in full speed this week going into gift giving and holiday entertaining, I just have to share some of my other favorite holiday cookie recipes.
1 cup butter, softened
1/3 cup confectioners' sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 cups all-purpose flour
1 package (3.4 ounces) instant pistachio pudding mix
1/2 cup miniature chocolate chips
2 cups finely chopped pecans
2 tablespoons butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes.
REMOVE TO A WIRE RACK:
For filling, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Spoon into center of cooled cookies.
For glaze, if desired, melt chocolate chips and shortening; drizzle over cookies. Let stand until setMakes 4 dozen cookies
PRALINE THUMBPRINT COOKIES
For Cookies: Preheat oven to 375°
Finely chop pecans and set to the side
Cream butter with electric mixer, food processor or Kitchen Aid at medium speed; gradually add powdered sugar and vanilla, mixing well. Stir in flour until just mixed.
Transfer cookie dough into a large bowl and stir in the chopped pecans. Dough will be stiff.
Shape into 1-inch balls and place 2-inches apart on ungreased baking sheets. Press your thumb into center of each ball to make an indentation.
Bake for 13-15 minutes or until lightly golden. Transfer to wire racks to cool.
PRALINE FILLING INGREDIENTS:
1/2 cup butter
1 cup brown sugar, firmly packed
1/8 teaspoon kosher or sea salt
1/2 cup evaporated milk
2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract
Melt butter in a medium saucepan. Add brown sugar and salt; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; stir in milk. Return to heat and bring mixture back to a boil and cook an additional 2 minutes. Remove from heat and cool to lukewarm. Stir in powdered sugar and vanilla, beating until mixture is smooth.
Spoon about 1/2 teaspoon Praline Filling into each cookie.
Makes 4 dozen cookies.