Pecan Tassies: mini pecan pies, made with the tart press that Martha stuck in my stocking one year.
Matcha (Green Tea) Cookies: sugar cookies with green tea powder mixed in.
Turtle Thumbprints: chocolate, pecan and caramel goodness.
Ginger Chewies: gingery soft and chewy cookies with raw sugar on top for crunch.
Chocolate Covered Peanut Butter Rice Krispie Treats: No photo, but you can imagine...
Chocolate-Dipped Coconut Macaroons: another Ina recipe, dipped in semi-sweet chocolate.
Jam-Filled Cream Cheese Cookies
A Martha Stewart Every Day Food recipe that I can't find online, but that's probably ok because they were a FAIL anyway... they were supposed to look like this (which about 2 of ours did):
But the vast majority of them looked like starfish writhing on the ocean floor as they bleed to death:
Pistachio Refrigerator Cookies
Not sure where Martha got the recipe, but here it is:
2 cups flour
1 ½ tsp baking powder
½ tsp salt
2/3 cup butter
1 cup sugar
1 egg
1 tsp vanilla
¼ cup finely chopped pistachios
non pareils
green food coloring
Mix dry ingredients. Cream butter, sugar, egg, and vanilla. Beat until smooth. Add dry ingredients and mix.
Using 1 cup of dough, add green food coloring, then add chopped nuts. Shape into a 10” roll. Wrap in waxed paper and freeze for 10 minutes.
Roll remaining dough into a 10x6 rectangle. Place other roll of dough on the rectangle and gently wrap the dough around the nut dough and seal it.
Roll the whole log in nonpareils sprinkled on waxed paper.
Wrap the dough in the waxed paper. Freeze for about 20 minutes. Slice about 1/8” thick. Place about 2” apart on an ungreased cookie sheet.
Bake at 375 for about 8 to 10 minutes. Makes about 6 dozen.
1 ½ tsp baking powder
½ tsp salt
2/3 cup butter
1 cup sugar
1 egg
1 tsp vanilla
¼ cup finely chopped pistachios
non pareils
green food coloring
Mix dry ingredients. Cream butter, sugar, egg, and vanilla. Beat until smooth. Add dry ingredients and mix.
Using 1 cup of dough, add green food coloring, then add chopped nuts. Shape into a 10” roll. Wrap in waxed paper and freeze for 10 minutes.
Roll remaining dough into a 10x6 rectangle. Place other roll of dough on the rectangle and gently wrap the dough around the nut dough and seal it.
Roll the whole log in nonpareils sprinkled on waxed paper.
Wrap the dough in the waxed paper. Freeze for about 20 minutes. Slice about 1/8” thick. Place about 2” apart on an ungreased cookie sheet.
Bake at 375 for about 8 to 10 minutes. Makes about 6 dozen.
