Tuesday, December 21, 2010

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!

be sure to go by visit our host of Tempt My Tummy Tuesdays over at http://blessedwithgrace.net/

3 comments:

GWENDOLYN KAY said...

Your cookies look scrumptious!
Blessings~
Gwenny

Michelle said...

I love pistachios.
Your cookies look festive.


Merry Christmas!

The Quintessential Magpie said...

Ooooh, yum! Those look good. I bet they turned out great!

Merry Christmas, Helen!

XO,

Sheila :-)