I really went on a baking bender last week. It marked my last week in Buffalo before I went home for the holidays and I wanted to make sure to spread Holiday Cheer with some goodies.
The recipes I chose this year were quite labor intensive. Counting the
Gingerbread Truffles, I made THREE goodies that required
chilling time (at least 2 hours in the fridge) and then
rolling the dough into balls, which is quite messy. But I'm not complaining; the end results were too tasty.
Cookie Number 1:
One of my new favorites are these
Pistachio Thumbprint Cookies. They're essentially a soft chocolate brownie-like cookie with a gooey center (I used both
caramel and
chocolate ganache). And I love that they're festive with the green from the Pistachios. They are like little wreaths!
Pistachio Thumbprint Cookies:
- Use this cookie recipe from America's Test Kitchen and then follow Jessica's advice on using pistachios instead of pecans.
- And she also recommends filling the cookies with chocolate ganache (1/3 cup heavy cream warmed with 8 ounces of dark chocolate, stirred until smooth and thick). I like both cookie fillings.
Cookie Number 2:
I thought I would incorporate
candy canes into my baking this year since they are so visually festive. These
Chocolate Chip and Peppermint Crunch Crackles are very similar to the
Mint Crinkles I made last year.
Chocolate Chip and Peppermint Crunch Crackles:
- When you bake this recipe, just make sure to crush the candy canes finely into a candy cane dust.
- Instead of using regular chocolate chips, opt for mint chocolate chips.
- Top the cookies with larger pieces of candy cane straight out of the oven to ensure they stick. (And drink with a tall glass of milk; they're definitely a milk-and-cookies type of cookie).
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