Oh, the smell of Christmas…and the tasks ahead to make sure everyone at the dinnertable will be all smiles and enjoy that “happy tummy” feeling. Got so much stuff to do…actually it’s a 4-day marathon event for me, done with the first(whew, lots lots of baking — cuchinta or rice cake, sapin-sapin or layered rice cake, coconut macaroons, mamon or sponge cake with caramel glaze, chicken empanadas and pichi-pichi or steamed cassava dessert). Three to go! I know I have to deal with ham today and cinnamon rolls. But let me share with you these awesome melt-in-the-mouth butter cookies that I made for the CelebrEATy Circle for a Christmas segment. Starts with that just-perfectly-tart Philippine dried mangoes. So easy and so Christmas-y. Enjoy!
Christmas Mango Butter Cookies
We love making Christmas cookies for kids from 1 – 92. These are great butter cookies to enjoy all Christmas season…and so easy to make! Makes more than 2 dozens cookies.
1 cup (2 sticks) butter, softened (zap for 20 seconds in microwave)
1/2 cup Confectioners’ or powdered sugar
1 teaspoon pure vanilla extract or mango extract
2 cups all-purpose flour
1 cup finely chopped dried mangoes (Phillippines)
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside.
Cream butter and powdered sugar using medium speed of electric mixer. Add vanilla or mango extract. Reduce to low speed and add flour and chopped dried mangoes until well-combined. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar. Using a small ice cream scooper, form into balls and roll in colored sprinkles. Arrange balls 1 inch apart on prepared cookie sheets. Bake in preheated oven for about 15 minutes or until bottoms of cookies turn light brown. Smaller balls may only need 10 minutes of baking. Cool and enjoy!