Here are some of the recipes for the cookies seen on our Holiday card this year. We had such a blast shooting the card this year but even more fun eating the cookies afterwards. (I think Jim ate most of them) Check back tomorrow for the rest of them.
Chocolate Bark
White Chocolate & Pistachio Cranberry Bark
2 cups white chocolate (in small pieces)
1 cup roasted, salted pistachios
1 cup craisins
Carefully melt white chocolate in microwave safe bowl. Microwave on high 30 seconds at a time, stirring in between.
Spread melted chocolate to ¼” thickness on baking pan covered with parchment.
Sprinkle evenly with pistachios and craisins.
Allow to cool completely at room temperature.
Store in the refrigerator to keep solid.
Milk Chocolate & Pretzel Marshmallow Bark
2 cups milk chocolate (in small pieces)
1 cup chopped pretzels
1 cup micro marshmallows
Carefully melt milk chocolate in microwave safe bowl.
Microwave on high 30 seconds at a time, stirring in between.
Spread melted chocolate to ¼” thickness on baking pan covered with parchment.
Sprinkle evenly with pretzels and marshmallows.
Allow to cool completely at room temperature.
Store in the refrigerator to keep solid.
Dark Chocolate & Toasted Coconut Almond Bark
2 cups dark chocolate (in small pieces)
1 cup toasted coconut flakes
1 cup sliced almonds
Carefully melt dark chocolate in microwave safe bowl. Microwave on high 30 seconds at a time, stirring in between.
Spread melted chocolate to ¼” thickness on baking pan covered with parchment.
Sprinkle evenly with coconut and almonds.
Allow to cool completely at room temperature.
Store in the refrigerator to keep solid.
Pecan Tassies {Gluten-free}
Preheat oven to 350˚.
For the dough:
1 cup butter, softened
6 oz. cream cheese, softened
1 Tbls. Sugar
2 cups Gluten-free flour mix
½ tsp. Xanthan gum
To make the Dough:
In a standing mixer, beat butter and cream cheese until lump free.
Add sugar and beat until combined.
Scrape down sides.
Add flour in four parts at low speed until mixture comes together.
Pinch off walnut sized pieces, roll into ball and press into mini muffin cups.
You will have approximately 30 pieces.
Chill in the refrigerator while you prepare the filling.
For the filling:
1 large eggs
3/4 cup packed light brown sugar
1-1/2 tsp. vanilla extract
1/8 tsp. salt
1/4 cup pecans, roughly chopped
1/4 cup mini chocolate chips
To make the filling:
Whisk egg until combined.
Add brown sugar and mix until combined.
Add vanilla and salt and mix well.
Divide mini chocolate chips and chopped pecans between the tassie shells.
Pour filling into each shell filling to ¾ full.
Bake about 15 minutes at 350˚. Reduce oven temperature to 250 and bake an additional 10 minutes to set the filling. Remove from oven.
Allow to cool 30 minutes before removing from pans.
Salted Caramel Thumbprint Cookies
1 2/3 cup all purpose flour
½ tsp. real salt
½ tsp. baking powder
¼ tsp. baking soda
1 stick (4 oz.) butter, room temperature
1-1/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 large eggs, room temperature
1 tsp. vanilla extract
Preheat oven to 350˚
Line large baking sheets with parchment paper.
In medium bowl, whisk together flour, salt, baking powder and baking soda.
In a large bowl with an electric mixer, beat the butter, sugar and cocoa until combined.
Add eggs and beat until combined well
Add vanilla and mix until smooth.
Add flour mixture and beat until combined. Dough may be sticky and wet.
Using a 1 tsp. Scoop, drop rounds of dough onto prepared sheets leaving at least 1-1/2 “ between.
Bake until cookies are puffed and tops are firm – 11-13 minutes.
As soon as you remove the cookies from the oven, make a dent in the center of each cookie using the back of a small spoon or end of a wooden handled spoon.
Allow cookies to cool slightly before removing from pan.
For the filling:
1-1/4 cup caramels, unwrapped
1 Tbls water
1 Tbls. Milk
Course salt
In microwave safe bowl combine caramels and water.
Microwave in 15 second intervals stirring each time until thoroughly melted.
Add milk.
Fill cookies with caramel and sprinkle lightly with course salt.
{Remember, less is more when salting caramel. Also, the caramel will stay soft so keep the cookies flat and level. Do not store in layers.}
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