24 Days of Christmas Cookies

It's no secret that I love to bake. I grew up with it. The holidays, especially, have very fond memories for me centered around baking cookies. There were the regulars; sugar cookie cut-outs, peanut butter blossoms, Russian teacakes, and candy cane cookies. I'm pretty sure all of my sisters and Mom still make these holiday favorites year after year.

I've found for myself though, that it seems like every year gets a little more hectic. A little more stressful. And a little less enjoyable. Come January 2nd, I find myself regretting that I didn't get around to making cookies, or going caroling, or snuggling up with the kids and some hot cocoa while we watch A Charlie Brown Christmas. I got too busy trying to give my kids a good Christmas, that I forgot what made Christmas so magical for me growing up.

This year I vow to not let that happen. I've vowed to enjoy every day this holiday season. I'm not letting regrets happen. One way I'm doing that is by making a Christmas cookie recipe each day up until Christmas Eve. Yep! That means I will be making 24 Christmas cookie recipes this year and I will be blogging about each one. Some will be the classics I grew up with but most will be new to me. I'll also post the recipes in case you would like to add some new cookies to your Christmas arsenal.

Since it is December 1st, here is the first cookie.



Chocolate-Pistachio Trees

1 cup butter
2/3 cup packed brown sugar
1 teaspoon vanilla
1 egg, beaten
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 cup finely chopped pistachio nuts
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup ground pistachio nuts

In a medium saucepan combine butter and brown sugar. Heat and stir over low heat until butter is melted. Remove from heat and stir in vanilla. Let butter mixture stand for 15 minutes. Stir in egg, flour and cocoa powder until combined. Stir in the 3/4 cup pistachio nuts. Divide dough in half, cover and chill for 30 minutes or until easy to handle.

Preheat oven to 350. On a lightly floured surface, roll half the dough at a time to 1/4 inch thick. Use a tree shape cookie cutter to cut out the dough. Place 1 inch apart on an ungreased cookie sheet. Bake about 9 minutes or until edges are firm. Transfer to wire rack to cool.

In a small saucepan heat and stir chocolate chips and shortening over low heat until smooth. Remove from heat. Dip one-third of each cookie into the chocolate and roll dipped edges of cookies into ground pistachios. Let stand until set.



These were so easy to make. I really like them! They're not too sweet at all and I love the combo of the salty nuts with the sweet chocolate. Go make your loved ones some cookies! I'm about to go start on tomorrow's recipe. I'm very excited about this next one!!