Snowball Cookies

Snowball Cookies — A holiday favorite! 

Snowball Cookies from www.motherthyme.com

Countdown to Christmas Cookies — Week 7

If I had to choose an all-time favorite Christmas cookie, hands down these would be the one.  In our family, Christmas isn’t complete without these cookies.  Each bite is a reminder of all the wonderful Christmas celebrations we have had throughout the years.  From laughing at goofy Christmas presents, to silly pranks we have played on my mom, good times with family is what this time of year is all about. 

My problem with these cookies is I can’t stop eating them.  I had about five when I was shooting these photographs.  If I don’t stop eating them, I’ll turn into a snowball by Christmas.  They are a total treat, but so worth every bite. 

This is my mom’s recipe that she has used for years.  These Snowball Cookies, or as we like to call them Snowballs, are pretty much a Mexican Wedding Cookie.  Soft, melt-in-your-mouth cookies that are tossed in lots of powdered sugar.  With the ton of snow we have had here in Western New York (you can check out my Instagram for a peek of my snowy view), these cookies are the perfect treat on a snowy day with a cup of hot cocoa. 

Snowball Cookies from www.motherthyme.com

Miss a week of the 2013 Countdown to Christmas Cookies?

Week 1 Iced Oatmeal Cookies
Week 2Pecan Sandies
Week 3Coconut Cherry Drops
Week 4Mint Chocolate Chip Cookies
Week 5 – Frosted Gingerbread Cookies
Week 6 – Double Chocolate Crinkles

Snowball Cookies

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 3 dozen

Snowball Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1/4 cup white granulated sugar
  • 2 cups all-purpose flour
  • 2 cups chopped walnuts
  • 2 cups confectioners' sugar

Instructions

  1. Preheat oven to 300 degrees.
  2. In a large mixing bowl, cream butter and white sugar using an electric mixer.
  3. Stir in flour and walnuts until combined.
  4. Roll tablespoon size balls and place on baking sheet.
  5. Bake for 45 minutes.
  6. Cool for about 10 minutes on baking sheet.
  7. Generously toss in confectioners' sugar and place on wire rack to cool completely.
  8. Once cooled, toss again in confectioners' sugar if desired.
  9. Store in an airtight container.
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Double Chocolate Crinkles

Simply delicious Double Chocolate Crinkles are the perfect cookies for any chocolate lover.  A great addition to your holiday baking, or to enjoy anytime of year!

Double Chocolate Crinkles | www.motherthyme.com

Countdown to Christmas Cookies — Week 6

These Double Chocolate Crinkles are one of my favorite holiday cookies.  I have made these for many years.  I don’t know why I wait until the holidays to make them as they can be enjoyed year round.  They are soft and chewy with chocolate chips nestled in each yummy cookie for an extra chocolatey surpise.  

Speaking of surprises, this year I made these for 3rd Annual The Great Food Blogger Cookie Swap.  622 food bloggers particpated in this year’s event.  Yes, 622!  That’s a lot of cookies! 

cookieswaplogo2013

I sent these Double Chocolate Crinkles to three lovely food bloggers.  In return, I received a dozen cookies from three talented food bloggers.  It’s a total surprise on who you get cookies from until you receive the package at the door.  Who doesn’t love fresh cookies arriving at their doorstep?  I have participated in this fun event for each year, and I always look forward to it.  Not only for the yummy cookies, but more importantly money raised goes to Cookies for Kids’ Cancer which is a fantastic cause. 

Double Chocolate Crinkles | www.motherthyme.com

This year I was matched with Julie from She’s Almost Always Hungry, Elizabeth from Floating Kitchen and Ashton from Something Swanky.  Each of these lovely ladies received a package of these Double Chocolate Crinkles

In return, I received Brown Butter Nutella Chip Cookies from Culinary Couture, Mocha Peppermint Pudding Cookies from What’s Cooking Love, and Iced Sugar Cookies from My Little Red Mixer

Are you hungry for cookies now?  I sure am! 

Thankfully I have a shelf of frozen cookies in my freezer.  I think I may need to go ahead and sneak a few.  Cookies are acceptable for breakfast, right? 

A huge thank you to Love and Olive Oil and The Little Kitchen for coordinating this amazing event! 

Double Chocolate Crinkles | www.motherthyme.com

Double Chocolate Crinkles

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-27M

Yield: 3 dozen

Double Chocolate Crinkles

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup Dutch-processed unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups good quality milk chocolate chips
  • 3/4 cup confectioners sugar

Instructions

  1. In a medium bowl mix flour, cocoa powder, baking powder and salt.
  2. Using an electric mixer cream butter and sugar.
  3. Add in eggs and vanilla.
  4. Gradually stir in flour mixture until combined.
  5. Stir in chocolate chips.
  6. Cover dough in plastic wrap and refrigerate for 1 hour.
  7. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  8. Place confectioners sugar in a shallow bowl.
  9. Form 1 tablespoon size balls with dough and generously roll in confectioners sugar without shaking exess sugar off.
  10. Place on baking sheet spacing 2 inches apart and bake for 10-12 minutes until cookies have cracked on top and slightly firm.
  11. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
  12. Store in an airtight container.
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Frosted Gingerbread Cookies

Soft Gingerbread Cookies topped with a sweet and creamy Lemon Buttercream Frosting.

Frosted Gingerbread Cookies | www.motherthyme.com

Countdown to Christmas Cookies — Week 5

Now that Thanksgiving is behind us, the holiday season is in full swing.  Over the Thanksgiving weekend I unplugged from social media including my personal Facebook and it was nice.  Taking time to step away from the vast world of social media from time to time is refreshing.  It gave me time to enjoy Thanksgiving with my family, decorate the house for Christmas and do one of my favorite things, bake cookies! 

Over the past five weeks I have been sharing with you some of my favorite classic Christmas cookie recipes.  These have to be on the top of my list of favorites.  If you like soft Lofthouse style cookies or have tried my Lofthouse Sugar Cookies, Lemon Sugar Cookies or Pumpkin Spice Sugar Cookies, meet the holiday version with these Frosted Gingerbread Cookies.  They are topped with a creamy Lemon Buttercream Frosting.  I love the combination of the gingerbread with lemon, however you could use a plain buttercream frosting as well.  These cookies are great even without frosting, or you could simply dust with confectioners sugar for a soft Gingerbread Cookie that you will absolutely love! 

Frosted Gingerbread Cookies | www.motherthyme.com

Miss a week of the 2013  Countdown to Christmas Cookies?

Week 1 Iced Oatmeal Cookies
Week 2Pecan Sandies
Week 3Coconut Cherry Drops
Week 4Mint Chocolate Chip Cookies

Frosted Gingerbread Cookies | www.motherthyme.com

Frosted Gingerbread Cookies

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-27M

Yield: 2 dozen

Frosted Gingerbread Cookies

Ingredients

  • 3 1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup (2 sticks) butter, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1/3 cup molasses
  • 1 teaspoon vanilla extract
  • Lemon Buttercream Frosting
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners sugar
  • Zest and juice of one lemon

Instructions

  1. In a medium bowl mix flour, baking powder, ginger, cinnamon, salt, cloves and nutmeg.
  2. Using an electric mixer cream butter and sugars.
  3. Add eggs one at a time then molasses and vanilla.
  4. Gradually stir in dry ingredients until combined.
  5. Wrap dough in plastic wrap and place in the refrigerator for at least an hour.
  6. Preheat oven to 350 degrees. Spray baking sheets with cooking spray or line with parchment paper.
  7. Roll dough into 2 tablespoon size balls and flatten slightly with the palm of your hand or the back of a drinking glass. Place on baking sheet 2 inches apart.
  8. Bake for 10-12 minutes until bottoms begin to brown. Cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
  9. Lemon Buttercream Frosting
  10. Using an electric mixer beat butter until fluffy.
  11. Mix in confectioners sugar until combined.
  12. Stir in lemon zest and juice until creamy. If consistency is too thick, add in a little more lemon juice, water or milk until desired consistency.
  13. Frost cookies and store in an airtight container.
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Mint Chocolate Chip Cookies

Soft and chewy Mint Chocolate Chip Cookies, perfect with a tall glass of cold milk!

Mint Chocolate Chip Cookies | www.motherthyme.com

Countdown to Christmas Cookies — Week 4

Chocolate Chip Cookies are my absolute favorite!  A plate of Chocolate Chip Cookies and a tall glass of milk, I’m a happy mommy.

Another favorite of mine is Mint Chocolate Chip Ice Cream.  Combining my two favorites into one soft Mint Chocolate Chip Cookie is the perfect match.

Mint Chocolate Chip Cookies | www.motherthyme.com

My holiday cookie tray wouldn’t be complete without these cookies, they are always a hit.  It is hard to resist these perfect Chocolate Chip Cookies with a hint of mint.  The addition of the green makes them festive for the holidays. 

I usually use semi-sweet chocolate chips but I have used chocolate chunks as well.  When it comes to Chocolate Chip Cookies, since the chips are such a key ingredient to the quality of the cookie, using good quality chocolate chips is essential.  It really makes a difference.

If you love chocolate mint desserts as much as I do, another holiday favorite is my Chocolate Mint Pudding Poke Cake

Miss a week of the 2013 Countdown to Christmas Cookies  
Week 1 — Iced Oatmeal Cookies
Week 2 — Pecan Sandies
Week 3 — Coconut Cherry Drops

Mint Chocolate Chip Cookies | www.motherthyme.com

Mint Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: PT9-10M

Yield: 4 dozen

Mint Chocolate Chip Cookies

Ingredients

  • 2 sticks unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoons salt
  • 8-10 drops green food coloring
  • 12 ounce bag semi-sweet or milk chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  2. Using an electric mixer cream butter and sugar.
  3. Add in eggs, peppermint extract and food coloring until blended.
  4. In a medium bowl stir flour, baking soda and salt. Gradually stir into butter mixture.
  5. Stir in chocolate chips.
  6. Make tablespoon size balls and place on baking sheet. Bake for 9-10 minutes until bottoms is just brown, don't over bake. Cool on baking sheet for about 5 minutes until transferring to wire rack to cool completely.
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Coconut Cherry Drops

Soft Coconut Cherry Drops filled with sweet coconut flakes, chopped walnuts and maraschino cherries.  These will quickly become a favorite!

Coconut Cherry Drops | www.motherthyme.com

Countdown to Christmas Cookies — Week 3

Have you planned your holiday cookie list yet?  If you like a nice variety of cookies to bake throughout the holiday season, you will want to add these to your list.  They are so easy to make and will quickly become a holiday favorite. 

For me, when it comes to baking cookies I’m all about easy peasy cookie recipes.  On occasion and when I actually have time to spare, I’ll make some cut outs or more elaborate cookies.  Most of the time, I’m all about make, drop and bakeWho’s with me?  

Coconut Cherry Drops | www.motherthyme.com

These Coconut Cherry Drops are so festive for the holidays with the bright red maraschino cherries.  They look so pretty on any cookie platter or even tucked in a little box tied with a ribbon for gift giving.  Of course if you are attending a cookie exchange, these would be great as well.  My only problem with these cookies as I can’t stop eating them.  I love the texture and the flavor, and once you try these I’m sure you will too.

Have you missed Week 1 or 2 of the Countdown to Christmas Cookies?  Be sure to check these holiday favorites below.

Iced Oatmeal Cookies
Pecan Sandies

Coconut Cherry Drops | www.motherthyme.com

Coconut Cherry Drops

Prep Time: 15 minutes

Cook Time: PT8-9M

Total Time: PT23-24M

Yield: 3 dozen

Coconut Cherry Drops

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped maraschino cherries, rinsed, drained,patted dry

Instructions

  1. Preheat oven to 375 degrees. Spray baking sheets with cooking spray and set aside.
  2. In a medium bowl mix flour, baking soda and salt.
  3. Using an electric mixer beat butter and brown sugar.
  4. Add in egg and vanilla extract.
  5. Gradually mix in flour mixture until combined.
  6. Slowly mix in coconut flakes, walnuts and chopped cherries until combined.
  7. Drop dough by the tablespoon on prepared baking sheet. Bake for about 8-9 minutes until bottom of cookies begin to brown.
  8. Cool on baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
  9. Store in an airtight container.
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Pecan Sandies

These buttery soft Pecan Sandies melt in your mouth and are so easy to bake.  They will quickly become one of your favorite cookies to make.    

Pecan Sandies | www.motherthyme.com

Countdown to Christmas Cookies — Week 2

I love Pecan Sandies.  Yes, the Keebler kind.

Making Pecan Sandies are incredibly easy and that is why they are one of my favorite classic cookies to make, especially during the holidays. 

During the holidays I prefer to bake easy cookies.  It allows me time to make a variety of cookies to have on hand throughout the holiday season.  I like to plan my holiday cookie menu ahead of time that include a variety of cookies that offer different textures and flavors.  I like to freeze cookies so when the holiday rush hits, I have cookies on hand to quickly thaw when needed. 

Pecan Sandies | www.motherthyme.com

To freeze cookies, I wrap several cookies depending on size tightly in plastic wrap then place them in freeze safe bags or containers.  Thaw at room temperature before serving.  It’s easy as that.  I don’t freeze frosted cookies.  I will freeze them without the frosting and when ready to serve I will thaw and frost them. 

These soft and buttery Pecan Sandies are one of my favorites.  Don’t expect these to taste like the Keebler kind.  I think they are actually better.  They are a great addition to include in your holiday baking.  Whether you package these cookies to give, freeze for later or take to a cookie exchange, these will become a favorite of yours year round. 

Pecan Sandies | www.motherthyme.com

Pecan Sandies

Prep Time: 15 minutes

Cook Time: PT10-12M

Total Time: PT25-27M

Yield: About 2 dozen

Pecan Sandies

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup light brown sugar
  • 1/4 cup white granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 cup finely chopped pecans

Instructions

  1. Using an electric mixer cream butter and sugars. Add in vanilla.
  2. In a medium bowl mix flour, salt and cream of tartar. Gradually add to butter mixture until combined.
  3. Stir in pecans.
  4. Wrap dough in plastic wrap and chill for one hour.
  5. Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
  6. Roll tablespoon size balls of dough and place on baking sheet spacing about 1 inch apart. Slightly flatten with palm of your hand or with a bottom of a glass.
  7. Bake for 10-12 minutes, don't overbake.
  8. Cool on baking sheet for about 5 minutes. Using a spatula, transfer to a wire rack to cool completely.
  9. Store in an airtight container.

To freeze, allow cookies to cool completely. Wrap cookies tightly in plastic wrap. Place in a freezer safe bag or container. Thaw at room temperature before serving.

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Iced Oatmeal Cookies

Soft and chewy Iced Oatmeal Cookies, perfect with a tall glass of milk!

Iced Oatmeal Cookies | www.motherthyme.com

Countdown to Christmas Cookies — Week 1

Just seven more weeks until Christmas Eve!

When you think how quickly this year has flown by, Christmas is going to be here before we know it.  Think about all the events you have leading up to Christmas.  Thanksgiving, holiday parties, shopping, decorating, sending holiday cards, you name it.  I like to get as much down now as I can before the holiday rush so I can enjoy the season.

To help you plan your holiday cookie list, for the next six weeks I will be feature some of my holiday favorites in my third annual Countdown to Christmas Cookies series.  Each year I have done this I have featured some of my holiday favorites.  This year it’s all about my favorite classic holiday cookies

I am kicking it off with these classic Iced Oatmeal CookiesI heard they are Santa’s favorite. These cookies are simply delicious!  They have such great flavor and texture.  I have to admit, these are probably one of my top five all-time favorite cookies, no matter what time of year it is.  The are dangerously good, so beware once you start eating these you may have a hard time putting them down.  This is coming from experience. 

With the hustle and bustle of the holidays, these are super easy to make.  Just make the dough, drop, bake and glaze.  If you are going to any cookie exchange parties this year, I highly recommend making these. 

The gift of food is always the best present.  Make these cookies and place them in pretty packaging along with a recipe card.  They will make a lovely gift everyone will love. 

Iced Oatmeal Cookies | www.motherthyme.com

What you need
Old-fashioned rolled oats
All purpose flour
Baking powder
Baking soda
Salt
Cinnamon
Nutmeg
Butter
Brown Sugar
Sugar
Eggs
Vanilla extract
Confectioners sugar
Milk

Quickly pulse the rolled oats in your food processor.

Iced Oatmeal Cookies | www.motherthyme.com
Whip up the dough.

Iced Oatmeal Cookies | www.motherthyme.com
Make 2 tablespoons size dough balls and place on a greased cooking sheet. Bake in a 350 degree oven for 10-12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack. Glaze once the cookies are cool.

Iced Oatmeal Cookies | www.motherthyme.com

Iced Oatmeal Cookies | www.motherthyme.com

Iced Oatmeal Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 2 dozen

Iced Oatmeal Cookies

Ingredients

  • 2 cups old-fashioned rolled oats
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup (2 sticks) butter, softened
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Glaze
  • 2 cups confectioners sugar
  • 3 tablespoons milk

Instructions

  1. Preheat oven to 350 degrees. Spray baking sheets with cooking spray and set aside.
  2. Place rolled oats in a food processor and pulse for about 10 seconds until coarse.
  3. Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. Using an electric mixer cream butter and sugars.
  5. Add in eggs one at a time then vanilla extract.
  6. Gradually add in flour mixture until combined.
  7. Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.
  8. Bake for 10-12 minutes until the bottoms begin to brown.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Glaze
  11. Mix confectioners sugar and milk together in a medium bowl.
  12. Quickly dip tops of cookies into glaze and let excess drip off.
  13. Place back on wire rack until glaze sets.
  14. Store cookies in an airtight container.

To have these cookies turn out flat, you don't want to over ground the oats, just a couple quick pulses in the food processor to break them up a bit. If the oats are finely ground, the cookies won't spread. You want to keep the oats in tact as they create texture.

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Anise Cookies + BeaterBlade Giveaway

anise cookies

These anise cookies are very special to me.  They remind me of cookies I would make with my mother growing up.  She must have used anise in her Christmas cookie cutouts since that distinct anise flavor that are in these were in those cookies too.  We used to make our cookies in late November and freeze them.  As we got closer to Christmas we would spend the day frosting the cookies.  As a child it was so much fun frosting the cookies that were in shapes of Santa, Christmas trees and snowflakes.  I look forward to passing on those holiday baking traditions with my kids as well.

These darling Italian anise cookies are the last featured cookie for this seasons Christmas Cookie Countdown series.  If you plan on doing last minute baking this weekend before the big day, these are simple to make and a perfect addition your holiday cookie tray.  They are slightly sweet and buttery with just the right amount of anise.  They are topped with a simple anise glaze to layer the anise flavor and sprinkled with nonpareils.  If you are looking for a classic Italian Anise Cookie you will love these and love how easy these are make too!

anise cookies

To make my baking easier this holiday season, I have to thank the BeaterBlade.  This brilliant attachment fits perfectly to my KitchenAid.  It also works on Cuisinart, Viking, and Kenwood stand mixers.  It scrapes the bowl while mixing.  How genius is that?  I can’t tell you how many times I used to have to stop while mixing to scrap the bowl before I owned this.  With the BeaterBlade it scraps it for me.  The Beaterblade and Beaterblade Pro also cuts mixing time up to 50%.  With all the baking I am doing for the holidays, this handy attachment is making my baking a lot easier. 

I am in love with the BeaterBlade attachment and I am so excited to giveaway one of these to one lucky MT reader!  Enter below for your chance to win!  Good luck!
a Rafflecopter giveaway

anise cookies

Cream butter and sugar.  While mixing add in eggs and anise extract. 

anise cookies

Stir in flour mixture. 

anise cookies

Drop tablespoon size balls on parchment lined baking sheets.  Bake at 350 degrees Fahrenheit for 12-15 minutes. 

anise cookies

Dip top of cookies into glaze and sprinkle with nonpareils. 

anise cookies

Anise Cookies

Yield: 3 dozen

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 cup butter, room temperature
  • 3/4 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons anise extract
  • Anise Glaze
  • 1 1/2 cups confectioners sugar
  • 1/2 teaspoon anise extract
  • 3 tablespoon milk
  • Nonpareils or sprinkles for garnish

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl combine flour and baking powder and set aside.
  3. Using an electric mixer cream butter and sugar. Stir in eggs, one at a time then anise extract. Gradually blend in flour mixture until combined.
  4. Drop tablespoon size balls on prepared baking sheets. Bake for 12-15 minutes until bottoms are golden brown. Place on wire rack to cool.
  5. Anise Glaze
  6. In a small bowl stir together confectioners sugar, anise extract and milk until creamy. Dip tops of cookies in glaze. Sprinkle with nonpareils before glaze dries.
  7. Store in an airtight container.
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Pistachio Wedding Cookies

These melt-in-your-mouth Pistachio Wedding Cookies will quickly become your new favorite!

Pistachio Wedding Cookies - Mother Thyme

The Christmas Cookie countdown continues this week with these buttery, melt in your mouth soft pistachio wedding cookies.  I have to admit, these are probably my favorite cookie and I have my father to thank for getting me hooked on these.  My dad brought over a tray of assorted Italian cookies, one of them being a soft pistachio cookie.  I don’t think any of us could stop eating them.  They were the first gone on the tray.  I stopped at the bakery to see what they were called and they really had no name for them.  They just said they were a pistachio cookie, however they were not filled with a lot of pistachios like other pistachio cookies I have tried in the past.  I was on the hunt to find out what this cookie was.  It was a blend between a Italian or Mexican wedding cake and a shortbread.

After researching my way through eating a few dozen cookies (the things we do to create a recipe) I finally came up with a close comparison to the cookie I just can’t get enough of.  These my friends, are simply amazing if I haven’t mentioned that already.  They are also so easy, very similar to the ingredients you would find in wedding cakes but the secret ingredient in mine that give them that lovely minty green color and that hint of pistachio just like those cookies I fell in love with is instant pistachio pudding.

If you love buttery, soft cookies these will quickly become of favorite of yours as well.

Pistachio Wedding Cookies - Mother Thyme

 

Pistachio Wedding Cookies

Yield: 3 dozen

Pistachio Wedding Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 cup confectioners sugar, divided
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cup all-purpose flour
  • 3.4oz package pistachio instant pudding mix
  • 1/2 teaspoon salt

Instructions

  1. In a large mixing bowl cream butter. Beat in 1/2 cup sugar until fluffy. Add in vanilla extract.
  2. In a medium bowl combine flour, pudding mix and salt. Gradually mix flour mixture into wet ingredients until combined.
  3. Divide dough in half and form into a ball. Wrap in plastic wrap and place in refrigerator for at least an hour.
  4. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  5. Remove dough from plastic wrap and make teaspoon size balls. Place on baking sheets and press down on the balls slightly spacing them about 1 inch part.
  6. Bake in preheated oven for 9-10 minutes. Don't overbake. Remove from oven and let them sit on baking sheet for about 5 minutes. While cookies are still warm toss them in remaining confectioners sugar and set on wire rack until cooled completely.
  7. Store in airight containers.
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Linking up to Taste and Tell

Cranberry-Orange White Chocolate Chip Cookies

Cranberry-Orange White Chocolate Chip Cookies

The Countdown to Christmas Cookies series continues this week with Cranberry-Orange White Chocolate Chip Cookies.  Cranberries and oranges remind me so much of the holidays.  I love the scent oranges combined with fresh balsam.  If I could wrap that scent up and enjoy it all year I would.  Now you know what my house smells like this time of year!

These cookies were inspired by a recipe I have in my Holiday Thyme cookbook for Cranberry Orange Muffins, perfect for Christmas morning.  And here is a little secret for you.  Monday I will be featuring a recipe from Holiday Thyme, so stay tuned.

These cookies are soft with a hint of orange in each bite.  I like to use orange extract in these cookies opposed to orange zest or even orange juice.  I think it really helps bring out the flavor of the orange without being overpowering.  

If you are looking for a new recipe for your cookie exchange this year, these would be an excellent choice.  These are also great to add to your freezer collection of cookies so you can thaw some as you need them.

Here are a few of my tips for keeping cookies fresh whether storing or freezing them.

~ My number one rule about baking cookies, never overbake.  I always go a little under the baking time than over.  After pulling cookies out of the oven, let them stay on the baking sheet for another few minutes.  The heat from the baking sheet will continue to bake them a little more.  If you bake them to long they will become hard. 

~ Use airtight containers when storing cookies.  Adding a slice of bread on top helps them stay soft. 

~ Always allow your cookies to cool completely before storing or freezing.

~ Wrap cookies in plastic wrap then place in freezer safe bags or containers before freezing.

~ Don’t freeze frosted cookies such as holiday cutouts.  You can make the cookies ahead of time but freeze them unfrosted.  When ready to eat, thaw and then frost the cookies. 

Cranberry-Orange White Chocolate Chip Cookies

Cranberry-Orange White Chocolate Chip Cookies

Yield: 4 dozen

Ingredients

  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons pure orange extract
  • 1 1/2 cups dried cranberries
  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl stir together flour, baking soda and salt and set aside.
  3. In a large bowl cream butter and sugars using an electric mixer. Stir in eggs and orange extract. Gradually stir in flour mixture until combined. Fold in dried cranberries and white chocolate chips.
  4. Drop tablespoon size balls of dough about 2 inches apart on baking sheets. Bake for 10-12 minutes until edges just begin to brown. Let cool on baking sheet for a few minutes before transferring to wire rack to cool completely.
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