Thank you. I’ve spent way too much time watching YouTube videos to learn how to decorate with royal icing. Thank you for noticing them!!
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I have her cookie cookbook. Is the recipe in that? I’m willing to try!
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Those look interesting. I love cardomom. What is your recipe?
Dead easy!
1 cup of any whole, unsalted nuts
1 1/4 cups almond flour
2/3 granulated sugar
1/4 tsp coarse salt (kosher is best)
2 large egg whites
optional: flood flavorings such as 1tsp almond oil / orange oil / rose oil etc
optional add-ins mixed with mai ingredients, such as chocolate chips / chopped cranberries / fruit peels etc
1 cup powdered sugar (preferably in a large ziplock)
Mix all the ingredients together in a food processor until it alal comes together
Form slightly smaller than golf ball sized balls and shke in the bag of powdered sugar
place on a baking tra lined with parchement and bake in 300 degree oven for 30-35m
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Great! I’ll give them a try!
I love the mittens too! What recipe do you use for those? I’ve tried so many sugar cookie recipes, but am never completely happy with any! They either seem to expand too much/change shape or I don’t love the taste.
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I use this recipe (the Mom’s Shortbread one). The dough holds its shape perfectly without refrigeration (I hate rolling out refrigerated dough!) I roll it out on sheets of parchment so I don’t have to add any flour to the board or rolling pin and the taste stays true to the recipe. Simple Shortbread Cookies - Two Ways - An Italian in my Kitchen
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I have a different cookbook, but it’s worth a look to see if it’s in there. They’re called “Candy Cane Cookies”…clever name! 
If you can’t find it, I’ll post it here for you.
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Thank you!
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I love alternative colors than red and green in cooking frosting/decorating- especially white and blue!
Look at that fancy table! 
I used to make 4-6 varieties of cookies & bars, but no going full tilt this year. Not enough time and I don’t need the calories after losing almost 20 pounds on the sell your house & downsize diet this summer (don’t recommend). I made the overnight “forget 'em” cookies (meringue with chocolate chips) last night because D likes them and I made some Reese’s peanut butter cup cookies last week for a holiday party and then a smaller batch today to take to D’s house for Christmas Day. She is planning on having some cookies for our Christmas Day desert, so between the two of us we’ll have a variety.
The Reese’s cup cookies are so easy and not impressive in comparison to some of the things described & pictured here, but my joy comes from seeing both kids make a beeline for these cookies when they arrive at my house despite their “advanced” ages of 35 & 39. I kept middle GD this afternoon and when D picked her up she headed straight to fridge to get a cookie. It takes me back to their childhoods when I see them enjoying something that has long been a part of our Christmas celebration.
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Well, the candy cane cookie dough was a bit difficult for 4 y/o (and me!) so we got creative with shapes and designs using both red and white in each cookie. Hardly attractive, but we had fun together. And GS will bring his first contribution to the extended family Christmas meal cookie dessert!
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You talked me into it. When we go to visit D and GD I plan on making the Reese’s cookies there. Never made them before but found a recipe and I’m stoked.
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Can you share a recipe for the Reese’s cup cookies, or is this easily Googlable, and I’ve just never heard of them?
Here’s one, but I’ve done one where you just use the Pillsbury sugar cookie dough roll as the base.
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We’ve done the Reese’s cookies for years in the mini muffin tins. We just use the same PB cookie recipe we use for the Hersey Kisses cookies - we just double it or split it half and half.
This year I did the Reese’s but DID NOT use the muffin tins. So often it was difficult to get the cookies out of the tins or it was easy to over bake them. I did similar to the Kisses - just popped the Reeces on top when the cookies come out of the oven.
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As mentioned by a few helpful posters above, you take the pb cookie dough (put it in the freezer for at least an hour before baking to make for easy slicing) and slice into slices of about 3/4" and the quarter those slices before putting into mini muffin tins. Bake 9-10 minutes and let cool for just a minute or two before plopping in the Reese’s miniature cup. Cool a few minutes on counter and then put in fridge. Easier to remove cookies from muffin tins when they are cold and pb & chocolate tastes better cold, IMO. I have a little wooden pestle that I got from Pampered Chef years ago that helps shape the cups in the tins before baking. A few years later I gave each kid their own individual pestle and a mini muffin tin so they could continue tradition.
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Yes, I would always put my muffin tins with cookie/Reeses in the freezer to harden and they would pop out if I was patient enough!!!
I never had any trouble with the shape of the cookie in the tin - the dough would expand to fill the cup regardless of the shape.