Girl and Her Kitchen

Plan. Make. Eat. Design. Craft. Create. Celebrate. Life.

Candy Christmas Cookies & Bars

Graham Cracker Toffee

I love toffee and for years people have been trying to sell me on the saltine cracker version recipe that everyone seems to love. I just couldn’t get past the saltine part. I don’t know why…it just did not appeal to me! I am sure it is delicious, as I don’t want to offend any hardcore saltine toffee lovers, but it is not for me. When it struck me after looking at a few different recipes that I could just replace the saltines with some graham crackers, I wondered why I didn’t think of this earlier. It seems so obvious, but so very delicious. This version might just become your favorite. The flavors are amazing, and it is seriously one of the most easy holiday “cookie” recipes I have ever made!

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Graham Cracker Toffee
Author: 
Recipe type: Cookie/Candy
Cuisine: Dessert
 
This buttery toffee is draped in a thick chocolate layer and sprinkled with toffee bits and flaky sea salt. You will not be able to stop eating it!
Ingredients
  • Approximately 10 full-size honey graham crackers, or enough crackers to cover the baking sheet
  • 1 cup (2 sticks) salted butter
  • 1 cup dark brown sugar, packed
  • 2 cups dark chocolate chips
  • ⅓ cup toffee bits
  • Flaked sea salt
Instructions
  1. Preheat oven to 350F. Line a 9×13-inch pan with parchment paper
  2. Place graham crackers in pan in a single, flat layer so pan is completely covered with them.
  3. It is okay to break a few graham crackers to fill in the gaps
  4. Set pan aside
  5. In a medium saucepan with high sides, add the butter and brown sugar
  6. Heat over medium-high heat to melt, stirring constantly
  7. After butter has melted, allow mixture to boil for about 3-4 minutes at a medium boil
  8. You should see some bubbles and continue to stir, making sure to scrape bottom so nothing burns
  9. Mixture should be thick, but still able to be stirred
  10. Evenly pour mixture over graham crackers
  11. Bake for about 7 minutes, or until there’s bubbling around the edges.
  12. Remove pan from oven and evenly sprinkle with chocolate chips
  13. Return pan to oven, and bake for about 2 minutes, or until chocolate chips have softened.
  14. Use a spatula to smooth the chocolate chips into an even, smooth layer of melted chocolate.
  15. Evenly sprinkle with toffee bits and flaked sea salt
  16. Allow toffee to cool for about 2 to 3 hours, or until chocolate has set.
  17. You can place in fridge or freezer to speed up the process but make sure you don't forget about it!
  18. Chocolate should be completely hardened before breaking.
  19. Once it is cooled and set, break into large pieces
  20. Store in a sealed container at room temperature for about two weeks, the fridge for about six weeks, or in the freezer for up to 3 months.
  21. Enjoy!

 

 

Christmas Cookies & Bars Desserts

Eggnog Cookie Bars

These are everything you love about Eggnog…in cookie form!

My son is the biggest fan of eggnog. He could drink a glass everyday if we had it in the house. I love it too-but I don’t think anyone could love it as much as he does. I figured I would help him really stretch out his enjoyment of eggnog by making a delicious cookie bar for him to eat all season long. These cookies are cut into bars and drizzled with a delicious nutmeg speckled icing that really brings the cookie to its full eggnog potential. I mean, if you are not going to go all out, why bother at all? Am I right?

These chewy, slightly fudgy (no chocolate but honestly it is the word that really describes these!) eggnog bars will satisfy that eggnog craving all season long. Enjoy with … well, what else? A cold glass of eggnog of course!

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Eggnog Cookie Bars
Author: 
Recipe type: Cookies and Bars
Cuisine: Dessert
Cook time: 
Total time: 
Serves: 1 pan of bars
 
These delicious eggnog bars are sure to satisfy your craving for eggnog all season long!
Ingredients
  • Cookie Bars:
  • ½ cup butter, softened
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 egg
  • ⅓ + 1 tbsp eggnog
  • 2 tbsp dark rum
  • 3 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • Eggnog Icing
  • ½ cup butter, softened
  • 1 tbsp dark rum
  • ½ tsp nutmeg
  • ¼ cup eggnog
  • 3½ cups powdered sugar, sifted to prevent lumps
  • Nutmeg for light sprinkling, if desired
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray a 9x13 pan with baking spray.
  3. Beat the butter and sugars until creamy.
  4. Add the egg, eggnog, and dark rum and continue to beat on low
  5. Stir together the flour, baking powder, salt, and nutmeg.
  6. Slowly add it to the butter mixture until everything just mixed.
  7. Pour it into prepared pan.
  8. Bake for 15 minutes.
  9. Do not over bake the bars.
  10. Let cool completely before icing
  11. To make icing, beat the butter until creamy.
  12. Add the dark rum, nutmeg and eggnog and beat again.
  13. Slowly add the sifted powdered sugar until everything is creamy.
  14. Spread over the cooled bars.
  15. Sprinkle very lightly with nutmeg if desired
  16. Once frosting slightly stiffens, cut into size of your choice and serve.
  17. Store in a sealed container for up to one week.
  18. Bars may stay longer in the refrigerator and may be frozen as well. Thaw before enjoying.

Breads, Quick Breads and Rolls Desserts Salads and Dressings Side Dishes Thanksgiving

Thanksgiving Menu {Made Easy}

 

Ahhh Thanksgiving. Turkey, pies, sides galore…and the only day where you actually celebrate eating a huge meal! I just love it!

Have you planned your menu yet? Well, if you haven’t, some help is on the way! I have collected all of my tried and true Thanksgiving recipes right here in one spot for you to peruse, and use! Hosting yourself? No problem…I have everything you need. Just needing a dish to bring to pass? Lots of choices below.Check it out and make sure to let me know in the comments if you make any of the recipes for your holiday gathering!

Happy Thanksgiving!

Apple Pie is a classic! We have a couple recipes to choose from, both more delicious than the next. An old family recipe for apple pie will not disappoint. My friend Abby shared her Family Apple Pie recipe and it is everything you want from a family recipe. Tart apples, perfect spice and a flaky crust.

 

You really can’t go wrong with a pie called The Perfect Apple Pie. This one definitely lives up to its name.

 

An apple pie too big of an undertaking? These yummy apple pie bars are sure to make you forget all about the whole pie. The tender shortbread crust and caramel drizzle finish…these are all you need!

Apples hold a high spot around Thanksgiving, but I will not forget about the pumpkin. I love all things pumpkin and this Cinnamon Streusel Pumpkin Cake ranks as one of my favorite desserts of all time!

Looking for a little chocolate in your life? These Pumpkin Chocolate Chip Cookies check off both the pumpkin AND the chocolate and are perfect for a little treat after a big dinner!

Does the streusel cake look good, but need a little chocolate kick? My friend Chrissy took the pumpkin streusel cake up a notch with adding chocolate to the buttery, crumbly topping. You will not be disappointed with this version of Pumpkin Chocolate Chip Streusel Bars.

 

This Pumpkin Poke Cake is so tender and moist and a perfect accompaniment to your Thanksgiving pies. Plus, it’s a great make ahead dessert to make the day before and stick in the fridge!

Want to go for the elegant dessert? These Individual Pumpkin Cheesecakes bring dessert to the next level. They are super creamy and light, but pack in a ton of flavor and are served in their own fancy glass making them seem way more difficult than they actually are!

Well if you are anti-pumpkin or anti-apple, I have the perfect dessert for you. This Peanut Butter Chocolate Pie has become a staple at our Thanksgiving Dinners and can *almost* make you say, “pumpkin apple who?”

     Dessert is one of the best parts of the Thanksgiving Dinner, but all the sides leading up to dessert…those needs some time in the spotlight too!

I am a huge fan of stuffing…as long as it is some creative, unique stuffing. Do not try to give me mushy bread, stove top stuffing, or even worse…stuffing made inside a turkey. None of that appeals to me in the slightest. This Sausage and Sage Stuffing? Now you can go right ahead and give me a big pan of that and I will enjoy every bite!

 

Something about Thanksgiving and corn…you really can’t have it without some sort of corn dish. I mean…isn’t that kind of how Thanksgiving started…with some corn? Ok, now that I have given you a thorough history lesson (Ha!), let me introduce you to two delicious corn dishes for your Thanksgiving table!

This Sweet Creamed Corn is so simple, but a perfect addition to the meal!

If you want more of a casserole {tis the holiday for casseroles!} this corn dish is sure to please! My kids could eat this Corn Fritter Casserole with a spoon right out of the baking dish!

I think Sweet Potatoes are one of those love/hate types of foods. People are either crazy about them or want nothing to do with them. I think giving this Sweet Potato Casserole a try should be required for everyone because it is simply amazing! Creamy sweet potatoes with a brown sugar crust…you really cannot go wrong!

 

I love the Thanksgiving turkey and all of the sides, but something I always look forward to is the fresh, homemade bread. I am usually the one making that if I head to someone else’s house for Thanksgiving and it is always a big hit. It is also way easier than you might think! These Buttery Herbed Biscuits are a great recipe to start with if you are using yeast for the first time because it is really foolproof. And the result? Worth it.

 

If you are looking for more of a dinner roll, this recipe for Abby’s Dinner Rolls are sure to please. Slathered with some delicious honey butter, you truly won’t be able to have only one.

 

Alright, alright…we need something green, but these veggie dishes do not disappoint. These Green Beans with Bacon and Shallots are what vegetable dreams are made of. This one is a super quick recipe as well that won’t take up all your time so you save your energy for the turkey!

This Harvest Salad is something I could make over and over and never, ever get tired of. It’s combination of toasted pine nuts, blue cheese and golden raisins is delicious enough…but the delicious vinaigrette brings it to a whole new level!

 

Finally, I have to share my delicious Cranberries recipe with you all. I know that some of you swear by the food that looks like a can {literally}but this recipe is so delicious, you might…just possibly…ditch the can! These cranberries are great the next day with leftover turkey and rolls. Yum!

Grab a recipe and drop a comment to let me know how you and your Thanksgiving guests enjoyed it! Make sure you follow me on Facebook and Instagram for a great leftover idea and pretty soon…Holiday Cookies!

Cookies & Bars Desserts Whole Grains

Whole Grain Chocolate Cherry Breakfast Cookies

Cookies for breakfast? Not many will argue about that!

I am often struggling with quick and easy breakfast ideas for the kids. They are getting older, and sometimes it is a chore just to even get them to eat SOMETHING before they head off to school. Having these delicious, cleaner “cookies” available for them to grab and go is perfect for kids on the run. They are tasty, easy to make and they freeze really well too!

These cookies have whole grains, dried fruit, dark chocolate and chia seeds…everything to give you that little jumpstart in the morning. Did I mention you don’t have to focus on the “healthier” tag and just have them for dessert too? Yep, they are pretty versatile all while being incredibly delicious! This cookie is customizable too…you don’t like dried cherries? Substitute with raisins, cranberries…or just leave them out altogether! You like pumpkin seeds but not sunflower seeds? Double the pumpkin seeds and leave the sunflower seeds out. If you prefer almonds or peanuts, add those in instead. Make it how you like it. And then eat it. Eat them ALL!

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Whole Grain Chocolate Cherry Breakfast Cookies
Author: 
Recipe type: Cookies
Cuisine: Breakfast/ Dessert
Cook time: 
Total time: 
Serves: 30 cookies
 
These whole grain cookies are perfect for dessert, but clean enough for breakfast too!
Ingredients
  • 1 cup salted butter, softened
  • ¼ cup dark brown sugar
  • ¾ cup coconut sugar (If you don't have this ingredient, use 1 cup brown sugar)
  • 2 eggs, beaten
  • 2 tsp vanilla extract
  • 1½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3 tbsp chia seeds
  • 3 cups old fashioned oats
  • ½ cup dried cherries (or your favorite dried fruit)
  • ¼ unsalted pumpkin seeds
  • ¼ unsalted sunflower seeds
  • 1 cup dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare a large cookie sheet by lining it with parchment paper
  3. In a large bowl, cream together butter and sugars until smooth and creamy
  4. Add eggs and vanilla and beat until fluffy
  5. In a separate smaller bowl, combine flour, baking soda, baking powder and salt
  6. Add dry ingredients into butter mixture
  7. Beat on low until just combined
  8. With a large wooden spoon, stir in oats, cherries, pumpkin and sunflower seeds and chocolate chips
  9. Using a small cookie scoop, scoop dough and place rounded balls of cookie dough on prepared cookie sheet
  10. Bake for 9-11 minutes
  11. Remove from oven and let cool on cookie sheet for 2 minutes
  12. Transfer to a cooling rack
  13. Cool completely.

Breads, Quick Breads and Rolls Breakfast Desserts Whole Grains

Banana Oat Blueberry Bread

I have about a million versions of banana bread on my blog. I love it! I have my classic one that I make a lot (although my kids will tell you I make it for everyone else but them!), a double chocolate version, a blueberry whole wheat version and so many other banana desserts! Funny thing though…I don’t love bananas on their own, but throw them in a baked good, and I cannot get enough!

This bread is as good as it gets. With no refined sugar, whole grains and loaded with fruit, this bread is completely suited for breakfast! In fact, I demand that you have this for breakfast…it is that good and good for you!

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Banana Oat Blueberry Bread
Author: 
Recipe type: Bread
Cuisine: Sweets/Breakfast
 
This light and delicate bread is incredibly moist and delicious and full of fantastically healthy ingredients.
Ingredients
  • 3 bananas, mashed
  • ¼ cup butter, melted
  • ¼ cup coconut oil, melted
  • ¾ cup coconut sugar
  • 1½ tbsp honey
  • 1½ tbsp maple syrup
  • 2 eggs, beaten
  • 1½ cups oats
  • 1½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 3 tbsp plain yogurt
  • 1 cup blueberries + a few for sprinkling on top
Instructions
  1. Grease a regular sized loaf pan and set aside
  2. Preheat oven to 350 degrees
  3. In a large bowl, combine mashed bananas and melted butter and oil. Beat on low until combined.
  4. Add in coconut sugar and turn speed up to medium.
  5. Add honey and maple syrup and keep beating
  6. Pour in beaten eggs, keeping the beaters running on medium
  7. Set aside
  8. In a medium bowl, combine oats, flour, baking soda and powder and salt.
  9. Add in slowly to wet ingredients and beat on low just until combined.
  10. Fold in vanilla, yogurt and blueberries.
  11. Pour mixture into prepared loaf pan and sprinkle some blueberries on top
  12. Bake for 45-55 minutes until lightly golden brown and set on the top
  13. Cool in pan for 10 minutes
  14. Turn carefully out onto a cooling rack and let cool for 30 minutes before slicing
  15. Slice and serve

 

Chicken & Turkey Main Dishes Soups & Stews

Chicken Noodle Soup with Fresh Herbs

I keep waiting and waiting for warm weather, but it seems to be reluctant to arrive. I am hoping that it comes soon, but in the meantime, I will keep making comforting foods for dinner that warm me and my family up a bit. Soups are a big hit in my house, they are easy to make, mostly popular with the kids and an easy way to throw in a ton of vegetables, protein and carbs, and cook it all in one pot. I have a standard chicken noodle soup recipe, but this one is a bit different from my usual. The addition of some chopped spinach to pump up the veggie factor and a handful of some fresh, green herbs really bring this soup up a few notches. If you are looking for a quick and easy, comforting meal for your family, try this one night before it actually gets warm outside and the soup pot gets put away until the fall!

 

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Chicken Noodle Soup with Fresh Herbs
Author: 
Recipe type: Soup
Cuisine: DInner
 
This soup is freshened up by a handful of fresh herbs and some chopped spinach. Healthy, comforting and delicious, this soup does not disappoint!
Ingredients
  • 4 tbsp butter, divided
  • ¾ cup sweet onion, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp fresh tarragon, chopped
  • 2 tbsp fresh thyme leaves, removed from stem
  • 2 tbsp fresh parsley, chopped finely
  • 2 tsp salt
  • 1 tsp fresh ground pepper
  • 6 carrots, peeled and sliced
  • 6 stalks of celery, sliced
  • 12 cups chicken stock
  • 3 cups cooked chicken, diced
  • 4 cups fresh spinach, chopped
  • 12 oz. cooked noodles of your choice-we used thick egg noodles, but any noodle type will work
Instructions
  1. In a large pot, melt 2 tbsp butter.
  2. Once butter is sizzling, add onions and garlic
  3. Stir until golden
  4. Add fresh herbs, salt and pepper and stir until combined
  5. Add 2 tbsp butter and stir
  6. Add carrots and celery and cook for 2-3 minutes until slightly softened
  7. Add broth and heat until simmering, about 15 minutes
  8. Add cooked chicken and fresh spinach, heat for 10 minutes
  9. While soup is simmering, cook noodles al dente
  10. Serve soup over noodles
  11. *Adding noodles to soup will cause the noodles to soak up all the broth. If soup will be completely consumed immediately, add noodles. If you are saving some soup, I would keep the noodles and soup separate.

 

Christmas Desserts Fall Pies and Tarts Thanksgiving

Peanut Butter Chocolate Pie

 

This was the pie that surprised us all. We sort of made up the recipe based on a craving, and it was one of the best pies of Thanksgiving. We are making it again for Christmas Day, and let’s just say…our mouths are already watering.

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Peanut Butter Chocolate Pie
Author: 
Recipe type: Pie
Cuisine: Dessert
Serves: 1 pie
 
This pie was a surprise addition to our thanksgiving menu this year, and we are making it again for Christmas! It is delicious and the peanut butter and chocolate together are amazing!
Ingredients
  • 20 graham cracker sheets
  • ½ cup + 1 tbsp butter, melted
  • ½ cup heavy cream
  • ¾ cup dark chocolate chips (or enough until chocolate ganache isn't to thin, but pourable and creamy)
  • 1 4 oz block of cream cheese, softened
  • 1 cup peanut butter, creamy
  • ½ cup powdered sugar (add more to get desired sweetness)
  • 1 container whipped topping (I use Cool Whip)
  • Whipped cream, chocolate drizzle, chocolate shavings, salted peanuts for garnish, if desired
Instructions
  1. Pulse graham cracker sheets in food processor until finely ground
  2. Slowly, drizzle in butter
  3. Press into a 9 inch pie pan and bake at 350 degrees for 7 minutes
  4. Cool
  5. In a microwave safe bowl, heat heavy cream until hot about 45 seconds to one minute
  6. Stir in chocolate chips until mixture is smooth and creamy
  7. Pour into cooled pie crust.
  8. Place in refrigerator until chocolate sets
  9. In a medium bowl, beat cream cheese until light and fluffy.
  10. Add peanut butter and powdered sugar and beat until well combined
  11. Fold in whipped topping until creamy
  12. Fold into pie crust
  13. Chill for three hours
  14. Garnish with whipped cream, chocolate and peanuts as desired
  15. Store in refrigerator or freezer for a frozen delight!

Christmas Cookies & Bars Desserts

Holiday Baking! Pistachio Cherry Slices {Slice and Bake Recipe!}

I just love the red and green color of these cookies! It is just so festive for a holiday cookie. The sweetness of the maraschino cherries with the salty crunch of the pistachio makes this cookie delicious even before it is rolled in coconut-which you can imagine-makes it even better!

The best thing about these cookies? They are seriously easy to make. The dough comes together super quick and once you get past that annoying “chill for three hours or overnight” part, you just slice them up and bake them. Easier than most recipes! Sometimes these are called Fruitcake cookies…but I shy away from that name because I’m not sure if anyone would want to try them then!

Enjoy these and add something a little creative to your holiday cookie plate!

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Holiday Baking! Pistachio Cherry Slices {Slice and Bake Recipe!}
Author: 
Recipe type: Cookie
Cuisine: Dessert
Cook time: 
Total time: 
Serves: 24
 
These red and green festive cookies will add a splash of color to your holiday cookie plate!
Ingredients
  • ¾ cup butter, room temperature
  • ⅔ cup sugar
  • 1 egg
  • 1½ tsp vanilla extract
  • ¾ tsp almond extract
  • 2 cups flour
  • ¾ cup finely chopped maraschino cherries
  • ¼ cup chopped roasted pistachios
  • 1 cup shredded sweetened coconut, for rolling
Instructions
  1. In a large bowl, beat butter and sugar with handheld mixer on medium until creamy
  2. Beat in the egg, vanilla and almond extract
  3. Scrape down sides and continue to mix until light and fluffy
  4. Turn the mixer to low, and beat in flour slowly.
  5. Turn off mixer and fold in cherries and pistachios.
  6. Stir just until combined, over stirring caused the dough to get really pink
  7. Turn the dough out onto a floured work area and divide in half
  8. Shape each into a roughly 8 inch log about 2-3 inches in diameter
  9. Roll in shredded coconut and wrap in plastic wrap
  10. Place in refrigerator and chill for three hours or overnight.
  11. Preheat oven to 350 degrees
  12. Line a baking sheet with parchment paper
  13. Slice each log into 12 equal in size cookies and place on baking sheet about 2 inches apart
  14. Bake the cookies for 12-14 minutes
  15. Leave on baking sheet for about three minutes and then place on cooling racks to cool completely

Christmas Cookies & Bars

Holiday Baking! Chocolate Peppermint Cream Cookies

This cookie is so deliciously rich and dense, you will only need one to satisfy your cookie craving. Well, maybe.

I say maybe because they are so delicious, you may not be able to stop. They are pretty too! So festive for the holidays.

I love chocolate and mint together and these come together nicely to make a delicious holiday cookie. Sprinkle crushed candy canes on top, or leave the peppermint cream draped with chocolate ganache as your finisher. Either way, they are a must this holiday season.

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Holiday Baking! Chocolate Peppermint Cream Cookies
Author: 
Recipe type: Cookie
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18-20
 
These minty delights will satisfy your cookie craving in no time!
Ingredients
  • COOKIE:
  • 1⅔ cup flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¾ cup butter, melted
  • 1 cup dark brown sugar
  • 1 egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 1 cup bittersweet or dark chocolate chips
  • PEPPERMINT CREAM:
  • 2 cups powdered sugar
  • 1½ tbsp butter, softened
  • 3 tbsp evaporated milk
  • ¼ tsp coconut oil, melted (canola or light olive oil will do if you don't have coconut on hand)
  • ½ tsp vanilla extract
  • ⅓ tsp peppermint extract
  • GANACHE:
  • 6 oz dark chocolate, chopped
  • 1 tbsp heavy cream
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk together the flour, cocoa, salt and baking soda in a bowl.
  3. Set aside
  4. In another bowl, beat together the butter and sugars for the cookie base.
  5. Add egg, yolk and vanilla and continue to beat.
  6. Slowly add in dry ingredients and mix until a soft dough forms.
  7. Gently fold in the chocolate chips
  8. Roll dough into 1½ to 2 inch balls and place on a baking sheet prepared with parchment paper
  9. Make sure cookies are spaced at least two inches apart
  10. Bake for 8-10 minutes, let cool on cookie sheet
  11. While cookies are cooling, add powdered sugar, butter, milk, oil and extracts to a bowl
  12. Beat until smooth and creamy
  13. Use a spatula to spread the peppermint cream on top of the cooled cookie
  14. If using ganache, Melt chocolate and cream together in the microwave in 30 second intervals
  15. Drizzle with chocolate ganache and crushed peppermint, if desired

Christmas Cookies & Bars

Holiday Baking! Pistachio Cookies Dipped in Dark Chocolate

These cookies are a gem from my mother that everyone needs in their Christmas Cookie rotation. These delicate, nutty cookies are packed with flavor, and then dipped into rich dark chocolate to finish them off. They are small and look beautiful with their light green hue from the pistachios and the dark contrast with the chocolate. They are pretty easy, and the dough does not need to chill which is the most annoying part of mass cookie baking in my opinion. These are fancy, but without the fancy instructions or ingredients.

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Pistachio Cookies Dipped in Dark Chocolate
Author: 
Recipe type: Cookies
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These delicate nutty cookies are a perfect addition to your seasonal favorites.
Ingredients
  • 2 cups shelled, roasted pistachios, about 12 oz.
  • 1 cup of butter, softened (2 sticks)
  • ⅓ cup powdered sugar
  • ½ tsp salt
  • 2 cups sifted flour
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 1 tsp water
  • Sugar for rolling
  • 4 oz dark chocolate
  • 1 tsp vegetable or coconut oil
Instructions
  1. Heat oven to 300 degrees.
  2. (If nuts are not roasted, toast on a cookie sheet for 6-7 minutes.
  3. If they are roasted, no need to do this step).
  4. Grind nuts in food processor until finely ground but NOT a paste. Be careful!
  5. In a large bowl, beat butter, powdered sugar and salt with a hand mixer on medium until light & fluffy
  6. Lower speed, gradually add flour until just blended.
  7. Add vanilla, almond extract and water
  8. Gently mix in pistachios
  9. Roll tablespoons of dough into balls.
  10. Once all dough is rolled into balls, roll them all in sugar
  11. Place 2 inches apart on parchment lined cookie sheets
  12. Press down lightly to flatten
  13. Bake on top and middle racks for 15 minutes
  14. Switch sheets around on baking racks and bake for another 15 minutes.
  15. Let cool on cookie sheet for 10 minutes.
  16. Melt chocolate and oil in microwave
  17. Dip half of cooled cookie in chocolate and let rest on wire rack with parchment paper underneath (to catch the dripping chocolate!) for 20 minutes
  18. Refrigerate to cool completely
  19. Keep in a tightly lidded container for up to one week