I highly recommend Martha Stewart's cut out gingerbread cookies. They are delicious and I've made them for the past couple of years. I cut them out with the big snowflake and tree cutters and decorate with royal icing and sprinkle pearlized sugar on them and dragees and then seal in bags. They look beautiful and last for a while (although they are fragile, I've broken and eaten quite a few!) It's her recipe with the pepper.
Another great cookie is the square checkerboard butter cookie -very impressive. I've tackled it once, there are numerous receipes on-line. They look very nice with other cookies and you could tint the batter a different color if you wanted. Just thinking-I love holiday cookies!
These cranberry pistachio biscotti are absolutely heavenly, easy to make, and the red and green make them a festive addition to a holiday tray.
modthyrth< I just happen to see your post on the cranberry pistachio biscotti, And I tried them on thanksgiving, And I just had to tell you, that they were heavenly, Thank you for posting it.
Here are some to try which taste very good for those who love chocolate. And no there is no flour in this recipe!!! For those might ask.
Chocolate Brownie Clusters
3 extra large egg whites
1/2 teaspoon freshly squeezed lemon juice
1 1/2 cups powdered sugar
1/4 cup unsweetened dutch process cocoa powder
1 1/2 cups unsalted raw walnut halves (can cut in small pieces)
Position rack in center of oven and preheat 325 degrees F
Put egg whites and lemon juice in bowl of a stand mixer fitted with the whip attachment. Be sure bowl has been wiped down with distilled vinegar to get rid of any trace of grease.
Whip on low speed for 2 minutes, then on maximum speed until stiff peaks form about 5 minutes.
Sift the sugar and cocoa powder into the bowl together then fold into the batter with a rubber spatula until batter is smooth and shiny. Fold in the walnuts until they are well coated with the batter.
Line 2 cookie sheets with parchment paper, using nonstick spray or a small amount of butter in each corner to glue the paper in place.Â Drop heaping tablespoons of dough 1/2 inch apart, being sure to include about the same number of walnuts in each.
Bake until the outside has crisped and the bottom starts to pull away from the parchment paper about 15-20 minutes.
Remove the cookie sheet from oven. As soon as the clusters can be moved, use a spatula to transfer them to a rack and let them cool.
Can eat right away or store when completely cool in an airtight container at room temperature for up to one week.
Thank you for sharing- what beautiful cookies!