Sunday, December 13, 2009

The Christmas Baking Has Begun

Well every year I say that I am going to do a wonderful baked good tin to go along with Christmas cards for my co-workers and friends, and can you believe it that every year I never follow through! I will do one batch here and there but nothing like the vision that I create in my head! I told myself I would actually do it this year and I intend to!! My plan is to do a couple different cookie for the next few days and then I can put together tins and freeze any left overs for Santa and Christmas day!

I started out with a recipe I found in Taste of Home Cookies & Bars magazine I picked up on our last Lowes trip.

Double Drizzle Pecan Cookies
1/2 cup butter softened
1-1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1-1/4 cups chopped toasted pecans
Carmel Drizzle
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioner's sugar
Chocolate Drizzle
1 ounce semi sweet chocolate
1 tablespoon butter

1. In a large bowl cream the butter and brown sugar till light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

2. Shape the dough into 1 inch balls and roll in pecans. Place on ungreased sheet for 8-10 minutes at 350 degrees.

3. in a small saucepan bring brown sugar and cream to a boil. Remove from heat and whisk in confectioners sugar. Immediately drizzle over cooled cookies

4. In a mall microwave-safe bowl melt the chocolate and butter, stir until smooth. Drizzle over cookies and let stand until set. Store in air tight container.

Here is the dough balls... rolled in pecans then pressed down slightly

Here are the naked cookies after baking and cooling...

Heating the carmel topping on the stove

The cookies with the carmel topping drizzled over them...

And the finished product... cookies with chocolate and carmel topping!


Tada... the first cookies for the tins are complete! Stay tuned, more to come!
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