Foodie Friday: Christmas Cookies

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!

PECAN TASSIES

  • 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.

GINGER SNAPS

  • 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!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s