I love the idea of Christmas cookies, but I have never really found a sugar cookie that I actually like. It makes me sad. But I have two delicious cookies that I make every year for the holidays: ginger snaps and pecan tassies.
I made both of these this week. If you like pecan pie, you have got to try this pecan tassie recipe. It is so easy and so delicious!
- 2 pie crusts- I buy the 15 oz refrigerator pack, but you could make your own if you are so inclined
- 1/2 stick butter, melted
- 1 C tightly packed brown sugar
- 2 eggs
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
- 1 bag toffee brickle chips
- 1 cup chopped pecans
Preheat oven to 350 degrees F.
Spray two mini muffin tins (48 cups total) with non-stick spray for baking- trust me, you want the baking variety. Roll out pie crusts, and using a 1 7/8 inch biscuit or round cookie cutter, cut 48 pie crust rounds. Push pie crust rounds into mini muffin cups, making little pie crust nests for your filling.
Combine melted butter, sugar, eggs,vanilla, flour, brickle chips and pecans in a medium mixing bowl. Spoon into pie crust cups and bake for 25 minutes.
When they have cooled, remove them from muffin tins and try not to eat them all at once!
If you like ginger snaps, gingerbread, molasses or cinnamon, you will love these simple cookies. I have called them ginger snaps but I have also heard them called molasses crinkles. By either name, they are oh so yummy.
- 3/4 c butter or shortening
- 1 C packed brown sugar
- 1/4 C molasses
- 1 egg
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp salt
Mix shortening/butter, sugar, molasses and egg in a large bowl. Stir in remaining ingredients. Cover and refrigerator at least 2 hours- but overnight is better.
Preheat oven to 375 degress F. Scoop out cookies in your desired size onto a parchment lined cookie sheet. At this point you could dip the cookie dough balls into granulated sugar or colored dusting sugar and bake sugar side up. OR you could leave them sugarless and dip them into pretty candy melts after baking, like shown above. Place cookies 3 inches apart on the baking sheet. Bake for 10-12 minutes.
Told ya they were easy!