Thursday, December 22, 2011
Ingredients
Betty Crocker Sugar Cookie Mix
1 box (4 serving size) pistachio instant pudding and pie filling mix
1/4 cup flour
1/2 cup butter, melted
2 eggs
1 cup dry roasted salted pistachio nuts, chopped
1/2 cup dried cranberries, chopped
Optional - green food coloring
Preheat oven to 350 degrees.
In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
Add pistachios and cranberries and mix well.
Drop by rounded spoonfuls onto a parchment lined cookie sheet.
Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won't be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes.
Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.
Ingredients
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1/4 tsp. vanilla
2-1/2 cups flour
1/2 cup colored sugar
Directions
BEAT cream cheese and butter in large bowl with electric mixer until well blended. Add granulated sugar and vanilla; mix well. Gradually add flour, beating well after each addition; cover. Refrigerate several hours or until chilled.
PREHEAT oven to 350°F. Roll out dough to 1/8-inch thickness on lightly floured surface. Cut into shapes with 2-inch cookie cutters. Sprinkle half of the cookies with colored sugar. Place, 2 inches apart, on baking sheets.
BAKE 12 mins or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
SPREAD bottom side of each plain cookies with 1 tsp. Jet Puffed Marshmallow Crème; cover with remaining sugared cookies, bottom-sides down, to form sandwiches.
DRIZZLE with 2 squares of Bake’s Semi Sweet Baking Chocolate, melted.

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Which leads me to the card I made Saturday night.....don't you just LOVE this haunted house from the 

