Snowball cookies have always been a classic Christmas cookie for me. Though they are typically made with walnuts or pecans, I’ve always wanted to try them with pistachios. When I was at the grocery store the other day, I found a bag of “pistachio nutmeats,” which was basically a bag of shelled pistachios. What a dream come true!!! I seriously used to sit in front of the TV and peel pistachios whenever I wanted to make something that required a lot of the nut. This is so much easier.
I found the pistachio swap for this classic to be quite lovely! If you’re a fan of pistachios, I think you’ll love these cookies. They are so simple, and the flavor of the pistachios really shines through. And if you don’t want to use pistachios, use whatever nut you’d like. The photo at the top is a batch I made with sliced almonds. You can do whatever you want!
I love decorating cookies, even though I’m totally terrible at it (that’s why no photos of the decorated cookies I did made it to this post, haha). Decorating cookies is the ultimate arts & crafts type activity that you get to EAT afterwards. I mean, that’s awesome.
My friend Bridget at Bake at 350 is the queen of cookie decorating. Seriously, just take one look at any of her designs and I’m pretty sure you’ll be wowed. Every time she comes out with a new design it just delights the little girl inside. I remember nagging my mom when I was little to buy me colorfully decorated cookies, but now I just make my own.
Bridget just came out with her second cookbook, and it’s called Decorating Cookies Party. If you’re a fan of cookie decorating and want more in-depth tutorials on how to decorate and plan cookie decorating parties, it’s a super fun book. Today I’ll be sharing Bridget’s tried and true Vanilla Cutout Cookie recipe with you, just in time for the holidays!
You can never have too many quick and easy dinner recipes in your back pocket, or at least, that’s how I feel about it. December is known to be a very sweet month, with tons of cookies, cakes, and other Holiday goodies, but more than anything I want lots of protein and savory dishes. The nurse who comes to my house every day to care for my surgery wound told me that during the healing process I want to focus on eating lots of lean protein, and that has indeed been exactly what I want lately! Okay, maybe a holiday cookie here or there…but not much.
This Pork Tenderloin with Quick Pan Gravy is one of my favorite ways to make pork, and the fact that it’s made in one pan (easy cleanup) and ready in about 30 minutes is particularly valuable to me at the moment, since my stamina is not back to 100% yet. So if you’re ever tired but still want something tasty for dinner, give this a try! Let me show you how to make it.