TEMPT MY TUMMY TUES /NEW COOKIES

Welcome to tempt My Tummy Tuesday, I came across a few new recipes that I want to try out for Christmas, not to sure about the poppy seeds in the Almond cookies so I'll probably omit those lol, but over all I think they make a pretty snowflake look cookie

Almond Poppy Teacakes

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup Gold Medal® all-purpose flour
1 tablespoon poppy seeds
1/2 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
2 teaspoons almond extract
1 egg
1/4 cup sliced almonds, if desired
1 cup powdered sugar
3 to 4 teaspoons water

1.Heat oven to 350°F. In large bowl, stir cookie mix, flour, poppy seeds, butter, cream cheese, 1 teaspoon of the almond extract and egg until soft dough forms.
2.Roll dough into 1 1/4-inch balls; place 2 inches apart on ungreased cookie sheet. Press balls slightly to flatten. If desired, top each flatten ball with 5 sliced almonds arranged to form a star.
3.Bake 9 to 11 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack.
4.In small bowl, mix powdered sugar, remaining 1 teaspoon almond extract and enough water to give the glaze a nice spreading consistency. Spread glaze over warm cookies. Store tightly covered in a single layer at room temperature


I've never used pistachio in cookies but the colors scream Christmas don't they LOL
Cran-Pistachio Cookies


1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) pistachio instant pudding and pie filling mix
1/4 cup Gold Medal® all-purpose flour
1/2 cup butter or margarine, melted
2 eggs
1 cup dry-roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped

1.Heat oven to 350°F. In large bowl, stir together cookie mix, pudding mix and flour. Stir in melted butter and eggs until soft dough forms. Add pistachios and cranberries; mix well.
2.Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet. Press with fingers to slightly flatten.
3.Bake 9 to 11 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely. Store tightly covered at room temperature

these recipes are from bettycrocker.com

I recently came across a blog Hallelujahs by Holly who posted an interesting cookie she calls a butterfinger wannabes using triscuits,PB & chocolate

so here are 3 new cookies I'll be trying out on my family Christmas lol I'll let you know how they turn out next week!

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