Traditional Christmas snowball cookies get a festive and delicious makeover with pistachios. Recipe developed in partnership with Go Bold with Butter.
I am late to the game on these cookies. I think growing up I always assumed that since they looked so uninteresting, they must not taste good.
Whether you know them as snowballs, Mexican wedding cookies, or Russian tea cakes, these buttery mounds of toasted nuts rolled in sugar are a must for every holiday season.
White chocolate chip cookies with a flair of peppermint make a fun and easy holiday treat, perfect for entertaining, gifts, or a chilly December evening in with the family.
Last week was not a great week for us and our cars. My husband’s car battery died and my brakes went out. And to top it off, I permanently lost my keys.
So on Friday I baked us a batch of holiday cookies just for fun, to celebrate the end of a frustrating week. If only I’d known our car troubles weren’t over yet.
Here’s a fun new way to decorate cookies for the holidays— frost brownie cut-outs instead! Recipe developed in partnership with Go Bold with Butter.
While frosting sugar cookies is a family tradition that I am quite fond of, it can often be a somewhat frustrating experience.
The cookies spread during baking and Santa and his eight tiny reindeer turn into indistinguishable blobs. Or the cookies burn because we’re having too much fun to pay close enough attention. And by the time we get to frosting we just don’t care anymore and our creativity takes a back seat to our sweet-tooth hunger pains.
So this year I’m changing things up and frosting fudgey brownies instead. One-bowl brownies couldn’t be an easier substitute for rolled sugar cookies, and who wouldn’t love the chocolate switcheroo? And here’s the real clincher: brownie scraps to munch on.