Are the holidays making your life dizzy? Need to stop a minute and enjoy something for you? How about something sweet?
A sweet part of the holidays I love is cookies. Not wanting to be stingy, I thought you'd enjoy some as well.
Here are two of my favorite recipes: Hidden Mint cookies and Giant's Thumbprint cookies. They are not my own, but heaven knows where I collected them. Irregardless, they're yummy, and I hope you enjoy them as well.
Merry Christmas, Happy Holidays, and to all a very joyous New Year!
Hidden Mint Cookies
1 8 oz roll refrigerated sugar cookie dough, sliced 1/4 inch thick
1 4 oz package mint chocolate wafers (grasshoppers work best)
1 egg, beaten
1 T coarsely chopped walnuts or pecans
Preheat over to 375 degrees.
Parchment paper or lightly grease cookie sheet. Place slices of sugar cookies on cookie sheets 2 - 3 inches apart. Top with a mint chocolate wafer. Cover wafer with another slice of sugar cookie. Lightly press edges together. Brush tops with beaten egg and press nuts into top of dough. Bake 8 -10 minutes or until golden brown.
Giant's Thumbprint Cookies
8 oz unsalted butter, softened at room temp
2/3 cup sugar
1/4 vanilla bean, halved lengthwise, soft insides scraped out
1/8 t salt
2 cups plus 2 T all-purpose flour
1/4 cup apricot, raspberry or other jam of your choice
Preheat oven to 350 degrees. Parchment paper or butter a cookie sheet.
Cream butter and sugar until fluffy. Add vanilla scrapings and salt. Mix well. Add flour and mix well.Using your hands, roll the dough into golf-ball size balls and arrange 2 inches apart on cookie sheet, flattening them out with the palm of your hand as you go. Using your thumb, press and widen into the top of each cookie to make a well. Using a small spoon, fill the wells with jam. Bake until very lightly brown around the edges, 25-30 minutes. Cool and store in airtight container.
Until next year~