by Mandi on December 19, 2012
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source: Mandi Ehman
My friend Jenny recently posted about these cookies on Facebook, and I asked her for the recipe. It’s really just a basic shortbread cookie that she’d found in a holiday baking magazine several years ago, but the use of different flavored extracts makes them extra tasty.
With just 4 ingredients, these are easy to whip up! I made one batch with almond extract, one with peppermint and one with vanilla, and the almond version may just be my new favorite Christmas cookie.
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by Mandi on December 13, 2012
source: Mandi Ehman
I’ve worked really hard this year to make sure that none of our projects are duplicates from last year, but today I make an exception. You see, I’ve been laid up in bed with the flu since Sunday, and there hasn’t been much baking or crafting going on in our home, so I decided to pull out my very favorite Christmas cookie to share with you again instead of stressing about coming up with something new. Thanks for understanding!
A couple of years ago, I decided to dress up my chocolate crinkle cookies with a candy cane kiss, and the resulting cookie was a hit. In fact, this is the cookie that made me fall in love with the rich flavor of chocolate and peppermint in one!
Like peanut butter blossoms, these are really easy to make, although I have found that the chocolate dough is stickier and ends up coating my hands as I roll the balls of cookie dough. It’s well worth it for the final result, though.
P.S. Note that these need to chill for at least four hours. You don’t want to start making them at, say, 6:30 at night for a Christmas party the next day unless you want to be in the kitchen until 11 p.m. You’re welcome.
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