WebPlace the cookies on a rack or waxed paper to glaze. Prepare the glaze. In the microwave or over low heat, melt the chocolate and shortening in 30 second intervals. Stir …
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Buttery pistachio cookies are made sweeter with white chocolate. Dried cranberries add a tartness that balances out the flavors of this sweet treat. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed in a large bowl until completely smooth and creamy.
These low-carb keto thumbprint cookies are delicious almond flour shortbread cookies filled with sugar-free raspberry chia seed jam. These are the most beautiful gluten-free keto Christmas thumbprint cookies with only 3.8 grams of net carbs per serving, so you can indulge with no guilt!
Chop the pistachios and white chocolate bars into chunks. Add them to the bowl along with the dried cranberries and fold them into the cookie dough. Place the dough on a piece of parchment paper or aluminum foil and use your hands to spread it into a log.
In a large bowl, cream butter and sugar until smooth and fluffy. Beat in egg and extracts. Combine flour and dry pudding mix; gradually add to creamed mixture and mix well. Stir in chocolate chips. Shape into 1-in. balls; roll in nuts. Place 2 in. apart on greased baking sheets; make a thumbprint in center of cookie. Bake at 350° for 10-12 minutes.