Sunday, December 11, 2011

Christmas Cookies- Day 10

Every year a great group of girls that I've known since high school get together in December for our annual Christmas, we've been doing this since 1998. Last year we started a new tradition of awarding a golden spatula (an inexpensive kitchen spatula spray painted gold) for the best recipe that year, it was decided the golden spoon would be awarded for best Christmas cookies in 2011. Last year I won for my peppermint patty recipe; last night I gladly handed over the golden spatula to this years winner for her cookie truffle (I came in second).

This year I made Pecan Sugar Cookies and dark chocolate, chocolate chip cookies.

Pecan Sugar Cookies
1/2cup butter, softened
1/2 cups hortening
2 cup ssugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt

Pecan Filling
3 egg yolks
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1 egg
3/4 cup packed brown sugar
1 tablespoon butter, melted
2/3 cup coarsely chopped pecans

Preheat oven to 300 degrees F. In a large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.

Press a rounded teaspoon of pastry evenly into the bottom and up the sides of 24 ungreased 1 3/4-inch muffin cups.

For pecan filling, in a bowl beat egg, brown sugar, and the 1 tablespoon melted butter until combined. Stir in pecans. Spoon about 1 heaping teaspoon of filling into each pastry-lined muffin cup. Bake for 25 to 30 minutes or until pastry is golden and filling is puffed. Cool slightly in pan. Carefully transfer to a wire rack and let cool. Makes 24 cookies.

Dark Chocolate, Chocolate Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip (or sugar cookie) mix
1/2 cup butter or margarine, softened
1/4 teaspoon orange extract
1 egg 1
1 package Wilton dark candy melts

Heat oven to 375°F. In large bowl, stir cookie mix, butter, orange extract and egg until soft dough forms.

Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 3 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

In small microwavable bowl, microwave candy melts uncovered on High for 45 seconds, stirring every 30 seconds, until chips are melted. Dip each cookie halfway into melted chocolate, letting excess drip off. Place on waxed paper and let stand until chocolate is set, at least 2 hours. To quickly set chocolate, refrigerate cookies 15 minutes. Store between sheets of waxed paper in tightly covered container at room temperature.

Bedtime Story Day 10-
The Little Shepherd Girl: A Christmas Story

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