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Life is Better with Cookies

December 18, 2018

 

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.

 

PISTACHIO THUMBPRINTS

 

INGREDIENTS:

  • 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

FILLING:

  • 2 tablespoons butter, softened

  • 2 cups confectioners' sugar

  • 1 teaspoon vanilla extract

  • 2 to 3 tablespoons 2% milk

GLAZE:

  • 1/2 cup semisweet chocolate chips

  • 2 teaspoons shortening

DIRECTIONS: 

  • 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

 

INGREDIENTS:

  • 1 cup butter

  • 1 cup powdered sugar

  • 1 tablespoon vanilla extract

  • 2 cups all-purpose flour

  • 1 cup pecans, finely chopped (almost ground)

COOKING INSTRUCTIONS:

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

PRALINE FILLING:

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.

 

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