It's the week of Christmas, every night of the week is booked, the kids are ready to be done with school for holiday break and I have cookies to bake for the annual cookie exchange that I am invited to and not a whole lot of time to do so.
I need something easy and quick to bake that will look fabulous and fancy. Both of these recipes are super easy and quick.....one from scratch and one I cheated a bit.
If you're in a bind as to what to bring as a last minute treat, keep these in mind...
Raspberry Ribbon Pistachio Bars
Ingredients:
1/2 pound unsalted butter
1 cup sugar
1 large egg
2 cups flour
1/2 cup salted pistachios, chopped
3/4 cup seedless raspberry jam
Preheat oven to 325 degrees. Combine softened butter, sugar and egg. Beat until blended. Stir in flour. Spread half the dough into a 9 x 9 pan. Bake for 10 minutes and remove from oven.
Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough and blend. Drop by spoonfuls over jam to cover.
Bake 35 minutes. Cool 10 minutes and cut into squares.
(Thank you, Jonni D. from Novato for the recipe)
Peppermint Oreos
Ingredients:
1 package of Oreo Cookies
1 package of Peppermint Kisses
Edible Decorations
Unwrap and melt peppermint kisses and place in a microwave safe container. Melt the kisses at 30 second intervals, stirring at each 30 seconds until melted.
Dip each individual Oreo Cookie in melted chocolate and place on waxed lined baking sheet. Add edible decoration to the top. Allow to cool.
Kids LOVE these!
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I need something easy and quick to bake that will look fabulous and fancy. Both of these recipes are super easy and quick.....one from scratch and one I cheated a bit.
If you're in a bind as to what to bring as a last minute treat, keep these in mind...
Raspberry Ribbon Pistachio Bars
Ingredients:
1/2 pound unsalted butter
1 cup sugar
1 large egg
2 cups flour
1/2 cup salted pistachios, chopped
3/4 cup seedless raspberry jam
Preheat oven to 325 degrees. Combine softened butter, sugar and egg. Beat until blended. Stir in flour. Spread half the dough into a 9 x 9 pan. Bake for 10 minutes and remove from oven.
Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough and blend. Drop by spoonfuls over jam to cover.
Bake 35 minutes. Cool 10 minutes and cut into squares.
(Thank you, Jonni D. from Novato for the recipe)
Peppermint Oreos
Ingredients:
1 package of Oreo Cookies
1 package of Peppermint Kisses
Edible Decorations
Unwrap and melt peppermint kisses and place in a microwave safe container. Melt the kisses at 30 second intervals, stirring at each 30 seconds until melted.
Dip each individual Oreo Cookie in melted chocolate and place on waxed lined baking sheet. Add edible decoration to the top. Allow to cool.
Kids LOVE these!
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