These are on our Christmas menu. Just something new that I thought would work well with the flank steak we've decided on this year. If you're a fan of mushrooms, you'll love these. My husband said these were awesome when he tested them for me. He's a big mushroom fan.
I love shortbread. When I still worked at the library, there was a patron who brought us a tin of shortbread every Christmas. I wanted to eat every last buttery bit of goodness! But there were times I was lucky if the circulation staff let us know they had arrived, they were that good. I've looked for good recipes. e I've even tried a few, but none have equaled those from that patron. But I think I may have just overcome that obstacle and found a recipe for shortbread cookies that are light, buttery, and crisp. Just how you want them. I found it included in Taste of Home "The Ultimate Cookie Collection" that seems pretty authentic. And it's super easy.
These cookies are one of the easiest to make, and so light and fluffy, with just enough sweetness. They are topped with red and green jimmies on a white icing for Christmas. Since they require refrigeration prior to baking, you can even make the batter ahead of time and leave it for a day or two.
If you love gingerbread cookies, but don't enjoy dressing all the miniature men and women, or if you just want to switch it up a bit, maybe these gingerbread kiss cookies will do the trick.
Soft gingery cookies with a fudgy middle will have you reaching for one after another.
I was inspired by a recipe I saw online, but it used clear sprinkles. I thought red and green would be more seasonal, although clear would be pretty for New Year's Day.
These are very easy to make and so yummy, even cold out of the refrigerator! With all the decorating possibilities, they could be adapted to any occasion. Obviously, I'm making Christmas cookies, but with orange and yellow jimmies on top they would work equally well for Thanksgiving. With a tiny pink message candy heart right in the center, they would be adorable for Valentine's Day. You get the idea.
My brother-in-law requested I make this cookie, and gave it a good review. As he said, "They are light and buttery and have an excellent flavor."
The cookie is not overly sweet, and when combined with the sweeter drizzle it creates the perfect combination. Also, there is an evenness of flavor between chocolate and peanut butter. The dough prevents it from being a Reese’s peanut butter cup.
I love snowball cookies and I also love peppermint, so this seems like a great combination, in my view. Probably a good possibility these would go well with hot cocoa as well. I think that makes it a tri-fecta.
My sister says they would be good to dunk in milk, so take your pick.
When my mother-in-law offered me fifty-plus walnut shell cookie molds, I wasn't sure what type of cookie I would be making with them. After a bit of research I found the answer.
Oreshki were cookies developed during the Soviet-era when food shortages existed. Cooks needed to be creative in their recipes, and this delicious walnut-shaped cookie is one result.
It's a shortbread cookie filled with a caramel-type filling. These bite-size cookies are light and fluffy, if not time-consuming and a pain-in-the-butt to make.
But more on that later.
These bite-size cookies are crisp on the outside, chewy on the inside, and taste like brownies with just a hint of peppermint flavor. It might be just a little too easy to pop in your mouth - over and over again.
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup unsweetened cocoa powder
2 Tablespoons milk
2 teaspoons vanilla
1/2 teaspoon baking soda
1-1/3 cups all-purpose flour
1-1/4 cups bittersweet or semisweet chocolate pieces
1 Tablespoon shortening
1/2 cup crushed candy canes (about 6)
It's time again for some Christmas cooking and I've located a few new recipes I'd like to try. I'm starting with a variation on a shortbread cookie. The light, buttery dough has cashews incorporated into it, as does the caramel filling. This cookie would be good for any occasion, but I'm betting they'll be a hit with Santa. Also at an upcoming Christmas party I'll be attending next week, if they last that long.
I am a writer of Children's and Young Adult books. I received my MFA in Creative Writing for Children and Young Adults from Hamline University in St. Paul, MN, and am an active member of SCBWI. I also have my MLS in Library Science with an emphasis on children and happily worked as a Children's Librarian for nearly 20 years. One of my favorite activities was reading books aloud to kids, especially to school-aged kids. Like the kids, I enjoy having stories read to me, so I listen to many of my books on audio and serve on audio judging committees.
Another favorite activity is creating fun snacks for library programs, friends, and family. I do that a lot and continually search for more ideas.
I have a very large Russian Blue mix cat named Bosley from the shelter, and a rescue dog named Prince Albert. He's a Cavapoo, which means he's part Cavalier King Charles and part poodle, and adorable. I am married and live in Dayton, Ohio with my husband Rod.
You can find more detailed information about me by clicking the link below: