These are a simple alternative to the rolled and cut sugar cookies. They still look festive, but decorating them is a snap. You can use coloured melting-type chocolate, white, dark or milk chocolate, and whatever type of sprinkle topping you prefer. I added pistachios, ginger and lemon this year to add more Christmas flavour.
- 3/4 cup butter
- 3/4 white sugar
- 3 eggs
- 1 tsp. vanilla extract
- 3 cups all purpose flour
- 3 tsp. baking powder
- 1/8 tsp. salt
- 1/2 cup finely chopped raw pistachios (not the roasted, salted ones)
- 1/2 cup finely chopped crystallized ginger
- zest of one lemon
- 5 oz baker’s chocolate, melted for topping
- sprinkles to decorate
Cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Separately, combine the flour, baking powder and salt. Add to the creamed mixture and mix until mostly incorporated. Add the ginger, zest and nuts, stirring to combine.
Roll dough into 1 inch balls and place on parchment paper on a cookie sheet.
Bake at 400 degrees Fahrenheit for 8-10 minutes. If you overbake them, they tend to split apart, so watch for cracks. Let cool on the pan as they are tender until they cool.
Dip the tops in melted chocolate and add sprinkles as desired.
Everyday Cheer 