Cran-Pistachio Cookies- Week 11 of the 12 Weeks of Chrismtas Cookies

Week 11 of the 12 Weeks of Chrismtas Cookies

Cran-Pistachio Cookies




Picture from the Betty Crocker website (my computer lost my picture!)



Well, It's official I'm in holiday mode.  The mode I swore that I wouldn't get in because THIS year I would be more organized, Christmas presents would be purchased early(yeah, I'm still not done), baking would be done a little at a time so all nighters wouldn't have to be pulled, and I would commit to nothing so I could relax and enjoy the holidays.  NOT! 

I have found Christmas shopping with an almost 2 year old is not fun and when I say not fun I'm being nice people.  I had heard stories from my mother in law about my husband and his three brothers as children hiding from her in the clothes racks when out shopping, knocking down clothes racks, etc.  I thought... really?  I say this because being an only child, my mother would have tied me to the roof of the car all the way home if I behaved like that.  Okay not really I would have gotten the *look*... do any of you know which look I'm referring to?  I've heard some other moms in the world had the super power of the *look*.   I wish I had it.  I try and my kiddo just screams louder.  So, I have now realized that I am that mother the one that yes I admit I use to look at her children behaving badly and shake my head.  I'd think my mom would have killed me for that! 




He looks like he could never misbehave, right?

 Now realizing the difference between boys and girls and that I haven't a snowballs chance in hell of making my little tornado behave right now.  I simply look at those well meaning people starring at me, shrug my shoulders and offer and apology for my tantrum throwing child. 

On to the cookies, I am in a whirl wind of preparing for the holidays AND I've been receiving a few orders for cakes and goodies (which I'm happier than a pig in mud about!) so I confess I did not make these cookies.  I really meant to though and will in a few days for my holiday gift baskets. 

These are the cookies my mom brought to the cookie swap and I'm surprised I even got a picture of them.  I was inhaling them!!  They are such a nice change from the heavy, rich cookies we are all accustom to (not that they are a bad thing).  Cran-Pistachio Cookies are light and almost refreshing, and if you like pistachio flavor they are like biting into a tiny piece of heaven!  Plus, they look like Christmas on a plate, Bonus!  I recommend whipping up a batch for your holiday cookie platter!


Sorry! When I went to look for this picture I don't have it... my computer malfunctioned recently and apparently I lost my entire "blog photos" file... I promise these cookies are beautiful though!  Update! I found a pic on the Betty Crocker website! Thanks Betty!!





Cran-Pistachio Cookies    Printable Version

1 pouch Betty Crocker Sugar Cookie Mix
1 box (4 serving size) Pistachio Instant Pudding
1/4 cup all purpose flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped

Mix cookie mix, pudding mix, and flour in a bowl.  Stir in melted butter and eggs until soft dough forms.  Add pistachios and cranberries, blend well.  Using a small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheets.  Press with fingers slightly to flatten.  Bake at 350 degrees for 9 to 11 minutes.  Cool for 2 minutes, remove from cookie sheet to wire rack and cool completely.  Store tightly covered at room temperature. 

Makes 48 cookies

And for some reason I am linky challenged so please click above to go to my friend Lisa's blog over at Sweet as Sugar Cookies to check out more Christmas Cookie recipes!

Gingerbread Biscotti- Week 10 of the 12 Weeks of Christmas Cookies

Week 10 of the 12 Weeks of Christmas Cookies!!

Gingerbread Biscotti!

I apologize for missing last week.  Things got a little crazy around here for Thanksgiving, but I'm back with another yummy cookie!


Gingerbread Biscotti (Vegan)
Adapted from Vegan Cookies Invade Your Cookie Jar

1/4 cup molasses
2/3 cup sugar
2 tbsp. ground flax seeds
1/2 cup canola oil
2 tbsp. nondairy milk
1 tsp. vanilla
1 3/4 cup flour
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
 1 1/2 tsp. baking powder
1/2 tsp. salt

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a large bowl, beat together molasses, sugar, flax seeds, oil, nondairy milk, and vanilla with a wire whisk until smooth. 
Sift in the flour, ground ginger, cinnamon, nutmeg, baking powder, and salt. 

Stir with a wooden spoon or rubber spatula to form a smooth dough.
Form a log about 11 inches long by 4 inches wide, using a rubber spatula to even the edges and flatten the end sides of the log. 

 Bake for 28 to 30 minutes until the log is puffed and firm but not too brown.  It will spread a little, and some cracking is okay.  Place the baking sheet on a wire rack, turn off the oven, and allow the log to cool for at least 45 minutes.  If any edges of the log are too browned, gently trim them off with a sharp, heavy knife.
Preheat oven to 325 degrees.  Very carefully, slide the log off the baking sheet and onto a cutting board.  With a sharp, heavy knife, cut log into 1/2-inch-thick slices, using one quick and firm motion, pressing down into the log. 

Very gently move slices to the baking sheet, standing them on their bottom edge if possible.  Rebake the slices for 22 to 24 minutes.  The slices should appear dry and slightly toasted, but do not allow them to get too browned.  Allow the biscotti to cool 10 minutes on the baking sheet, then carefully move them to wire racks to complete cooling (warm biscotti may be fragile).  Store in a loosely covered container.
Makes 18 biscotti.

Tips: Stir in 4 oz. of candied ginger for a little something extra.
Dip biscotti half way into a lemon glaze for a pretty presentation.

Click below for more yummy cookie recipes!

On a side note: Tomorrow I am co-hosting a cookie swap!  I will be posting pictures and recipes in a few days!!

-Lee Ann

Sweet Butter Cookies- Week 8 of the 12 Weeks of Christmas Cookies

Week 8 of the 12 Weeks of Christmas Cookies!

Sweet Butter Cookies

I found this recipe in a cookbook I recently purchased, Gooseberry Patch Christmas in the Country.  I love Gooseberry Patch books!  The recipe says these cookies are also know as Vinegar Cookies and I have to say they taste very familiar... I'm thinking they taste like a cookie recipe my mom had given me that her grandmother use to make, Tea Cakes.  I'll dig that recipe out and share it soon! 

This cookie does not disappoint.  The taste is very light and buttery.  It's crisp on the outside and slightly chewing on the inside.  I did make a few changes to this recipe just for grins... the original recipe calls for butter.  When I saw that the recipe had no eggs I thought...hey, why not make it vegan?  I also replaced the sugar with vanilla sugar and pressed them slightly before baking with vanilla sugar.  If you don't want to go vegan then just use butter...done.  I love recipes that are versatile!

Likes: The recipe is eggless, good for those with allergies or if you just run out of eggs and still want cookies, great cookie with coffee or tea, the recipe was quite simple

Dislikes: None... I'm not lying.. it's a really good cookie!  I guess some might find it simple or plain..but hey simple cookies need love too.

Printable Version

Sweet Butter Cookies (Vegan)
makes 3 dozen (I used a cookie scoop)

1 cup Earth Balance vegan buttery margarine (or use butter)
3/4 cup vanilla sugar (or use regular granulated sugar)
1 tsp. baking soda
2 tsp. white vinegar
1 3/4 cup unbleached all-purpose flour
1 tsp. vanilla
Vanilla Sugar

Blend together the butter and sugar until creamy.  Add baking soda and vinegar; mix.  Stir in flour; add vanilla. 

The dough will look very crumbly..keep mixing it comes together. 

Using a cookie scoop, drop dough onto a lightly greased cookie sheet.  Take a drinking glass and flatten the first cookie slightly, dip the glass into vanilla sugar and touch to the cookie to make the sugar stick.  Dip again into the sugar and flatten a second cookie.  Repeat on all cookies. Bake at 350 degrees for 12-15 minutes.

Got Cookies?

Click below for more cookie recipes.

Pecan-Chocolate Chip Cookie Brittle- Week 7 of the 12 Weeks of Christmas Cookies

Week 7 of the 12 Weeks of Christmas Cookies

Pecan-Chocolate Chip Cookie Brittle

We went to my parents last weekend and among many other things I skimmed through my mom's cookbook library.  As I drove the hour and a half to their house listening to Sid the Science Kid in the backseat, I daydreamed of having time to browse tons and tons of recipes and find a perfect one to share for the 12 Weeks of Christmas Cookies.  Come to find out this daydream left a little bit of information out.  In my daydream I did not see my toddler having a weekend that resembled something out of The Exorcist.  Apparently, teething will cause this type of behavior.  Basically, the only thing that was missing was the spinning of the head and pea soup.  I swear each tooth that comes in is worse than the last...Okay on to the cookies.  I was unable to wrap myself in tons and tons of recipes, however I did find one special cookie recipe... Pecan-Chocolate Chip Cookie Brittle!  I've seen a lot of cookie recipes but I had never seen anything about a cookie brittle...I had to try it!  It was great!  All the glory of fresh homemade cookies with none of the fuss of individual cookies...love it!  Like last week, I'll keep this one for the unexpected moments!

Likes: very quick, no measuring out each cookies, no waiting it the kitchen for several batches to bake, no waiting for butter to soften

Dislikes: I just can't seem to find any...  Oh yum yum yummy...

Printable Version

Pecan-Chocolate Chip Cookie Brittle

Makes 1-2 dozen cookie pieces depending on the size you break them

1 1/2 cups flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

3/4 cup butter, melted & cooled slightly

1/2 cup sugar

1/3 cup brown sugar

1 tsp. vanilla

1 cup semi sweet mini chocolate chips

1 cup pecan pieces, toasted

1/2 cup flaked coconut, toasted

Combine the first 4 ingredients, set aside. 

Stir together butter & next 3 ingredients in a large bowl, add flour mixture, stirring until smooth. 

 Stir in chocolate chips, pecans, and coconut. (Dough will look crumbly) Press dough evenly into a lightly greased 15x10" jelly roll pan, pressing almost to edges.

Bake at 350 degrees for 19 minutes or until lightly browned and cookie "slab" seems crisp. 

 Cool completely in pan.  Break into pieces.

*You can toast pecan pieces and coconut in the same pan at 350 degrees for 8 minutes.

What else is goin' on?
This week: crafts, cakes, cupcakes, cake pops all for my friend's daughter's birthday... look for pictures & recipes the next few days!

Next week: It's time to start preparing for Thanksgiving... pies, pies, and more pies!  I'll be sharing all the recipes with you!!

Want more cookie recipes?  Click below!

Eskimo Snowballs- Week 6 of the 12 Weeks of Christmas Cookies

Week 6 of the 12 Weeks of Christmas Cookies
Eskimo Snowballs

What!?! We are half way through the 12 weeks of Christmas Cookies?  I'm having so much fun I don't want to stop!  This was a very busy week for me and it got me to thinking... Maybe I should make a "no-bake" cookie since let's face it at one point or another during the holidays we all have one of those weeks.  You know where before you know it's Thursday and you've either forgot to bake cookies for an upcoming event...or your husband drops the bomb of unexpected company coming over and you are too busy throwing things in closets to bake cookies while watching out the front window to see when they pull in the driveway.  Hmmm, sounds like I'm kinda familiar with that one, doesn't it?   I believe we all need one or two of those quick no-bake cookies in our recipe stash for the unexpected. 

Printable Version

Eskimo Snowballs

1 cup unsalted butter, softened

4 tbsp. water

1 tsp. vanilla

6 tbsp. cocoa powder

1 1/2 cups granulated sugar

4 cups quick cooking oats

powdered sugar

flaked coconut

chopped nuts

Cream the butter, water, and vanilla together.  Add the cocoa powder, granulated sugar, and oatmeal; mix well.  Roll dough into 1" balls and roll in either powdered sugar, flaked coconut, or chopped nuts.  Refrigerate until ready to serve.

Click below to see more yummy cookie recipes!

Eggnog Snickerdoodles- Week 5 of the 12 Weeks of Chrismas Cookies

Week 5 of the 12 Weeks of Christmas Cookies

Eggnog Snickerdoodles

Two of my favorites, okay well I have a lot of favorites but eggnog...oh yeah, it's at the top of the favorites list.  Then snickerdoodles..one of my "go to" cookies, there aren't many people that don't like snickerdoodles.  When I saw this recipe I just had to give it a try and I am not disappointed at all.  They are scrumptious!!  They are so good that I only allowed 6 to be eaten, the rest are hiding in the freezer for the holidays.  (Yes, all 6 were gone immediately)  Give them a try, their crispy outside and chewy inside are hard to resist.

Printable Version

Eggnog Snickerdoodles

1/2 cup butter, softened

1/2 cup shortening

1 3/4 cup sugar, divided

2 eggs (or Ener G egg replacer)

1/4 to 1/2 tsp. rum extract (I used 1/2 tsp.)

2 3/4 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tsp. ground nutmeg

In a large bowl, cream the butter, shortening, and 1 1/2 cups sugar until light and fluffy.  Beat in eggs (or egg replacer) and extract. 

 Combine flour, cream of tartar, baking soda, and salt; gradually add to creamed mixture and mix well.

In a shallow bowl, combine the nutmeg and remaining sugar.  Roll dough into 1 inch balls; roll in sugar mixture.  Place 2 inches apart on ungreased baking sheets. (I always spray my cookie sheets)

Bake at 400 degrees for 10-12 minutes (I baked mine at 375 degrees for 10 minutes and they were great, your choice) or until lightly browned.  Remove to wire racks to cool.

Click below for more cookies!!

Cinnamon-Nut Spice Cookies- Week 4 of the 12 Weeks of Christmas Cookies

Week 4 of the 12 Weeks of Christmas Cookies!!

Cinnamon-Nut Spice Cookies

These taste exactly like the German Pecan Cookies my step mother makes!  The recipe she has reads like... a splash of this...enough flour... it's a very, very old recipe so I'm happy to find something that tastes just as wonderful.  The bonus: these freeze well too...so start stocking up for Christmas time!!

Printable Version

Cinnamon-Nut Spice Cookies

makes about 48 cookies

1/2 cup butter, softened

1 cup sugar

1 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/4 tsp. salt

1/4 tsp. allspice

1 egg

1 1/4 cups all purpose flour

3/4 cup coarsely chopped walnuts or pecans

2 tbsp. sugar

1 tsp. ground cinnamon

Preheat oven to 350 degrees.  In a large bowl, beat the butter for 30 seconds.  Add the 1 cup of sugar, the baking powder, 1 tsp. of cinnamon, salt, and allspice; beat until fluffy.

Add egg; beat until combined.  Gradually add flour, beating until well mixed.  Stir in walnuts or pecans.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet (I always spray my cookie sheets with spray).  In a small bowl, stir together the 2 tablespoons sugar and 1 teaspoon cinnamon.  Sprinkle dough mounds with sugar mixture.

Bake in preheated oven for 11 to 13 minutes or until edges are firm.  Let stand on cookie sheet for 1 minute.  Transfer cookies to a wire rack; let cool. 

**Layer cookies between waxed paper in an airtight storage container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.**

Click below to see more Christmas Cookies!

Noel Nut Balls- Week 3 of the Twelve Weeks of Christmas Cookies

Twelve Weeks of Christmas Cookies- Week 3

Every holiday season a few people on my gift list receive Christmas gift baskets. Each year I try to change the goodies up a bit but this cookie is always included.  Not only do I happen to love them but they are extremely easy to make, they make a very large batch(depending on the size of the cookie), and a big pile of them on a dessert platter is stunning for a holiday party.  During the holidays I will usually double the batch just because I find myself eating one everytime I walk through the kitchen. 

 Week 3- Noel Nut Balls

Noel Nut Balls

2 sticks unsalted butter, softened

2 tbsp. honey

1 tsp.-1 tbsp. bourbon (your choice)

2 1/4 cups flour

3/4 c. chopped pecans

1/2 c. sifted powdered sugar

1/4 tsp. salt

Cream together butter and honey until fluffy. 

Add bourbon.  In a separate bowl, whisk together the flour, pecans, powdered sugar, and salt. 

Add the dry ingredients to the butter mixture and beat to combine. 

Wrap dough in plastic wrap and refrigerate for 3 hours. 

Preheat oven to 350 degrees.  Line a baking sheet with parchment.  Roll the dough into small balls (I use a small cookie scoop).  Bake approximately 12 to 13 minutes.  Cool completely and roll in powdered sugar.