The first time I used a pastry bag was when making cream cheese spritzes with my dad when I was little. He always makes them at Christmas. I started making them in recent years too, out of necessity (I live too far away from my dad now to continuously eat the spritzes he makes all through December). These spritzes are light in texture, fun and festive! You can decorate them with any sprinkles of your choosing or no sprinkles at all (but who doesn’t like sprinkles?!)
Four years ago I didn’t know what a rainbow cookie was. Scratch that. I had seen these rainbow cookies before, not knowing what they were called. I didn’t like them though (or I assumed I didn’t) because they have jam in them. To me, jam belongs on sandwiches, not in cookies. Chocolate belongs in cookies. Duh. But I enjoy spending the time to make rainbow cookies, because I know other people like them.
Peanut butter cup blossoms are one of my all-time favorite cookies. My mom always made the best (softest!) peanut butter blossoms with Hershey’s kisses. But every time I tried to make them, they came out hard—never as good as mom’s. Several years ago my mom started making these peanut butter cup blossoms, and I was in love. She gave me the recipe and I’ve been making them ever since. They are a family favorite!
These cutouts are softer than your usual cutouts, but they aren’t flimsy. They can withstand any frosting and decorations you add to them. They taste great too! I usually make the actual cookies ahead of time, freeze them for a week or 4, then take out what I need and decorate only those cookies. That way I always have a supply of cutout cookies in the freezer, ready to be frosted and decorated for any holiday gathering that might come up. They are super-easy to decorate straight from the freezer—no worries about breaking the cookies. But they are also sturdy enough to decorate without freezing.
I was pleasantly surprised with how our Mexican wedding cookies turned out. I did not think I would like them as much as I did, since I don’t really love nuts. I expected a dry cookie and I worried the confectioners sugar would get soggy after 24 hours. Totally not the case. They are crumbly when you take a bite, but not dry. I don’t know how that works exactly—maybe it’s magic. And the confectioners sugar? Not soggy after 24 hours. Not soggy after 72 hours! No joke—these cookies were still good after sitting on my kitchen table for a week. Magic again? Perhaps.
P.S. Check back soon for updated photos! I’ll be making Mexican Wedding Cookies again in the coming weeks for the holidays, but wanted to get the recipe up now so you can make them too!