These tasty butter cookies are a holiday tradition in our home. While you can dye and color the dough to make green trees or whatever you like, I prefer the plain sugar cookies with sprinkles and redhots as decoration.
You need a cookie press for this recipe. You could roll them in logs and refrigerate and slice, but it’s just not the same. I got my cookie press on Amazon.com – It’s the OXO Good Grips Cookie Press and it works well – it works BEST if the cookie sheets are really cold, but that’s not really practical when you’re baking dozens at a time – just be patient and understand that the dough consistency is directly related to how the cookies come out of the gun and onto the sheet – don’t be afraid to chill the dough down if things just get a bit too soft.
Colored sugar and red hots for tree stars or holly berries are my favorite decorations – but you can do absolutely whatever you like!
I’m a fan of throwing something together that’s tasty, flavorful and – most importantly – fast! If you cook ahead like I try to, having browned chorizo & onion in the freezer or fridge means a quick and easy dinner is about 20 minutes away, depending upon how you decide to use your treasures.
I made this up thinking about flavors I like together, what was on sale, and what would not put us into poultry overload the night before thanksgiving – everyone here loved it. Use green or red enchilada sauce – canned or homemade – you pick. I’d even swirl them together if you were trying to stretch. Adding leftover cooked potatoes to this would be tasty as well! Enjoy!
I love ginger cookies – not the dense, tasteless gingerbread men with the too-sweet frosting – I like ginger/spice cookies that are not as sweet and taste great with a hot cup of coffee – dunked of course. This recipe is pretty tasty and has A LOT of spices in it – hopefully you have this in your cabinet and you aren’t running out the buy a spice just to make these cookies – but remember old spices are not bold spices – so when in doubt throw it out.
These also freeze and transport really well – so ship them to a loved one this holiday 🙂
These are a much requested cookie in our house. Todd likes them with Pecans as well as Walnuts – so choose whichever you like. They freeze, transport and mail quite well. They don’t get super brown – so don’t overbake waiting for them to brown up!
In some cookies, it is okay to substitute margarine – but these just dont taste or turn out the same if you do substitute. They’re not bad, just not as good…so use the real stuff.
We are big fans of the cranberry/orange flavor combination – especially around the holidays. The sweet and tart also lends itself to an amazing scone recipe – which I’ve adapted from a few I’ve used over the years into this one, which is easy to put together if you have a food processor!
Can’t believe I’ve not posted this recipe yet. Daddy’s in town for a few weeks and I decided to make a pot of chili today. I know the recipe by heart, but couldn’t believe I hadn’t posted it on the blog. Chili is one of those things where everyone has their own version. This is a good base – add and take away at will!