Today I’m share a few of my favorite cookie recipes that are great for the Holidays!
So, I LOVE to bake! If I wasn’t so OCD about my baking, I’d probably blog about it more often. Sometimes my presentation isn’t all that great but they taste AMAZING! That is my favorite moment, when someone takes a bite and immediately seeing them just enjoy the flavors. But the rule is around my house, it has to be totally finished before you can eat it! Haha!
You can create beautiful and delicious things from the simplest of ingredients. Which to me, fascinates me and pushes me out of my comfort zone to create amazing treats! (Excepts for pies! For some reason I can’t bake a pie or pie crust and it drives me nuts! It’s my kryptonite)
The four cookies that I will share the recipes are; Peppermint Pin Wheels, Peruvian Alfajores, Brigadeiro, and Pistachio Thumbprint Cookies.
They are Brazilian ‘Bon-Bon’ that are amazing! They are made from sweeten condensed milk and cocoa powder. That’s it! So simple! I added fun colorful Christmas sprinkles to add a fun element to the brigadeiros.
- 1 can (14 oz) sweetened condensed milk (not evaporated)
- 3 tablespoons unsweetened baking cocoa
- 3 tablespoons of water
- 2 tablespoons unsalted butter (1-2 tablespoons extra for assembling)
- Chocolate sprinkles / Any colored sprinkles
- ADDITIONAL ITEMS
- wax paper to place brigadeiros
- Mini size cupcake wrappers
- Oil a medium sized bowl with butter and set aside.
- Place 1 tablespoon of water per tablespoons of cocoa powder used in a small and slowly whisk in the cocoa powder to make a paste, which this will allow the cocoa powder to blend more easily with the condensed milk.
- In a nonstick heavy pan, melt the butter, then add the condensed milk and the cocoa mixture, stirring constantly with wooden spoon until it boils. Reduce the heat to medium-low; cook 10 to 15 minutes, continue stirring constantly, until mixture is thick and shiny and starts to pull away from bottom and side of saucepan when the pan is tilted.
- NOTE: You will know it is done when you scoop some Brigadereio mixture up with the wooden spoon and turn the spoon upside down, and it holds there for an instant before falling back into the pan.
- Pour mixture into bowl; refrigerate until it is firm, about 30 minutes. (You can let it sit until the next day)
- Place sprinkles in separate small bowls. Lightly rub your hands with butter and roll about a teaspoon of Brigadiero between your palms to form 1- 1/2-inch balls. Roll the balls in the sprinkles to cover it completely. Place in mini paper baking cups.
- Store tightly covered at room temperature up to 2 days or in the refrigerator up to 1 week. Also can be frozen for 30 days. Makes 15-20 Brigadeiros.
Pistachio Thumbprint Cookies
These little cookies are ADDICTING! They are the perfect mixture of nuts, chocolate and cookie. And they are so small that you don’t feel too guilty eating one…or three.
A little cookie secret that I discovered a few years back are these Silicon Baking Mats. They work better then placing parchment paper on the cookie sheet and they cookie bakes evenly! It also works best if you have a great cookie sheet and I highly recommend Nordic Wear sheets.
FOR THE COOKIE
- 1 cup butter
- 1/3 cup powdered sugar
- 1 egg
- 3/4 tsp. almond extract
- 1 tsp. vanilla
- 2 cups flour
- 1 (3.4 oz) pkg. instant pistachio pudding, dry mix
- 1/2 cup mini chocolate chips
- 2 cups chopped almonds
FOR THE CREAM FILLING
- 2 tbsp. butter, room temp
- 2 cups powdered sugar
- 4 oz. cream cheese, room temp
- 1 tsp. vanilla
- 2-3 tbsp. milk
- 4 oz bakers melting white chocolate
- Red food coloring for pink chocolate coloring
- Cream together the butter and powdered sugar.
- Add egg, almond extract and vanilla.
- Beat in flour and pistachio pudding mix.
- Stir in mini chocolate chips and chopped almonds
- Roll dough into 1 inch balls and place on cookie sheet and press thumb into each cookie.
- Bake at 350 for 10 minutes and let cool.
Cream Filling Directions:
- Mix all ingredients for cream filling together. Fill each cookie with a dollop of cream filling.
- Melt chocolate (at 10-15 sec increments). Once melted, add 2-3 drops of red food coloring and mix. Drizzle over cookies!
- To drizzle chocolate, I put some chocolate ziplock baggie then snipped off a tiny bit of one corner of the baggie and drizzled the chocolate that way.
This is my late grandmother’s (Mimi Hilde) recipe. She’s the one that taught me how to make them by hand! No machines just pure muscles! I remember making these delicious cookies back when I was around 10 years old! Since then, I’ve been making these delicious Peruvian treats every year around Christmas time. This is a pretty hard recipe so please have some patience when making them. I know I did when I first started baking them.
- 1 cup corn starch
- 2.5 to 3 cups of flour (and extra for rolling)
- 1 cup of butter, at room temp
- 1 cup Butter Flavored Crisco/Shortening
- 6 tablespoons powder sugar (and extra for sprinkling over cookies
- 2 cans (14 oz) Sweeten Condensed Milk
- Additional items:
- Rolling Pin
- 1 inch circular cookie cutter
- For the Caramel:
- To make the caramel filling, you will be boiling the cans of Sweeten Condensed Milk for 3 hours. Make sure to take off the wrapper around the can and place the cans in a big pot of water. After 3 hours of boiling, set aside to cool. This will be the filling, Dulce de Leche.
- For the Cookies:
- Pre-heat oven to 350F
- Place butter and shortening in a mixer and cream together.
- In a separate bowl, shift flour, corn starch and powder sugar.
- Slowly add the dry mixture to the creamed butter mixture.
- Remove dough from mixing bowl, form into ball and place in wax paper and chill for 30 minutes (or more)
- Roll dough using flour on the surface and on your rolling pin (they tend to stick to the surface) about 1/2 inch in thickness
- Use circular cookie cutter and cut out dough and place on Non-stick cookie sheet.
- Bake for 6mins and let cool on cookie sheet. Move over to cookie rack.
- Place the caramel (dulce de leech) in a ziplock bag and cut the tip of the bag.
- Squeeze caramel on to one cookie and place another cookie on top.
- Place powder sugar in a flat bowl or plate and dip the cookie both sides to cover. Repeat for all the cookie sandwiches.
- Note: I use this Powder Sugar Shifter that helps speed up the assembling process.
Ok, confession…these cookies are supposed to be candy canes. But for the sake of time, I changed them to an easier version but taste exactly the same! (So sorry LJW 😘)
- 1 cup butter
- 1 cup Butter Flavored Crisco/Shortening
- 2 cups confectioner’s sugar (powder sugar)
- 2 eggs
- 3 teaspoons almond extract
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 5 cups flour
- 1 teaspoon salt
- red food coloring
- 1 bag peppermint candy (you will be using more then half the bag)
- 1/2 cup sugar
- Pre-heat oven at 350F
- Cream together the butter, crisco and powdered sugar.
- Add eggs, almond extract and vanilla.
- Beat in flour and salt.
- Divide dough in half. Mix red food coloring and peppermint extract into one half. The other will remain white.
- Place dough in fridge to chill for 30 mins.
- Use a food processor to chop up peppermint candy into small pieces.
- If no food processor, place in a ziplock bag and smash them (great stress releaser!)
- Roll out each dough about 1/2 inch thickness, and place one sheet on top of each other.
Very carefully, starting with one of the straightened sides, roll the dough into a long shape until you reach the other trimmed dough edge. Use the parchment paper to lift the dough to get it started. Once the dough log is complete, gently pinch the seam closed along with any breaks on the outer layer.
- Sprinkle the peppermint candy around the log and make sure it is completely covered.
Wrap the dough log in plastic wrap and refrigerate for 1 hour or until firm.
Use a sharp knife to cut the dough log into 1/4-inch thick slices. Place the cookies on your prepared baking sheets and bake for 12 to 15 minutes, or until the cookies are set.
Carefully remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. Serve immediately or store in an airtight container until ready to serve.
Thank you so much for stopping by and I hope you enjoy these recipes and that they make your family’s Christmas cookie tradition!
Have a LOVELY day!