Pecan Pie Thumbprint Cookies

I came across this recipe awhile back, pinned it on Pinterest and then completely forgot about it (that's never happened to you either, right?!).  A week or so ago, I was doing a big group baking session and really wanted something different and went searching around on my Pinterest.  I came across these and at first thought they were more work than I wanted.  I ultimately ended up deciding to give them a try and let me tell you!  First, they really weren't difficult or time consuming at all and second, they were AMAZEBALLS!  Make these for your next cookie exchange, you won't regret it!  Please excuse my iPhone photography - I left my big girl camera at home!

Enjoy!

Pecan Pie Thumbprint Cookies

3/4 Cup Butter, softened
1 Cup Brown Sugar, packed
1 Egg
1 Tsp Vanilla
2 Cups Flour
1 Tsp Baking Powder

Filling:
1 Cup Pecans, chopped
1 Cup Brown Sugar, packed
1/4 Cup Heavy Cream
1 Tsp Vanilla
1/8 Tsp (pinch) Ginger
1/8 Tsp Cinnamon
1/8 Tsp Cloves

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

For cookie dough; combine butter and brown sugar - mixing until fluffy.  Add egg and vanilla, mix until combined.  Add flour and baking powder, mix until combined and dough pulls together.  Set dough aside.

For filling; in a separate mixing bowl, mix pecans, brown sugar, and spices together.  Add cream and vanilla, mix until well combined.

Roll out cookie dough in 1.25" balls (I use a cookie scoop to measure them out) and space about 2" apart on your pan.  Once you have rolled all the cookie dough into balls, make an indentation in the center of each, rolling your thumb around to slowly stretch the dough out. Fill each indentation with approximately a teaspoon of the pecan filling.

Bake for 10-12 minutes, until edges are brown.  Let cool on pan for 5 minutes or so before transferring to a wire rack to finish cooling.

Makes approximately 20 cookies.

Rolo Turtles

Thanks to pinterest, I came across these beauties and decided I wanted needed to make them!  These are a super easy Christmas treat.  Watch out though, they're dangerously addicting!  My kids also loved helping to make them!

Enjoy!

Rolo Turtles

Pretzels (I used the square snaps)
Rolos (to save time, buy the ones by the checkout - you won't have to unwrap them)
Pecan Halves

Heat oven to 350 degrees.  Place pretzels on a cookie sheet (line with parchment paper if desired), leaving a little room between each pretzel.  Place one rolo on each pretzel.  Put in the oven for 5 minutes - chocolate will look shiny, but not completely melted.  Once out of the oven, place a pecan half on each rolo - making sure not to push down too hard and make a mess.  Be careful not to burn yourself on the pan or hot caramel.  Let cool for 10 minutes, then place in the fridge to finish setting.  Once completely cooled, store in an air tight container.  These will keep longer in the refrigerator, but can be kept at room temperature.  If storing in the fridge, pull out 30-60 minutes before serving to soften the caramel.

Gingerbread Crinkles

Today we have a guest who never disappoints - a little something from Krysta's kitchen to warm your bellies! :)

Enjoy!
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I found this recipe on a foodie blog that I frequent almost daily. Why do I go to this blog nearly everyday, you ask? Because the recipes simply DO NOT disappoint! I love checking to see what new things Annie is whipping up in her kitchen - and using them for inspiration in my own kitchen!

This dough works to make cut-out cookies as well, I just find most cut-out cookies to be a bit on the large side for my taste - and I like the "rustic" look of the crinkles.

So, without further ado - here is the recipe! I hope you enjoy!

*krysta*

Gingerbread Crinkles
(adapted from recipe found at Annie's Eats)

Ingredients:
4 Cups All-Purpose Flour
1 Tsp Salt
1½ Tsp Baking Powder
½ Tsp Baking Soda
1 Tsp Ground Cinnamon
1½ Tsp Ground Cloves
2 Tsp Ground Ginger
1 Tsp Ground Nutmeg
1 Cup Unsalted Butter, room temperature
1 Cup Sugar
1 Cup Molasses
1 Large Egg

Directions:

• In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and spices to combine; set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
• Mix in the molasses and egg until combined. Add in the dry ingredients and mix just until incorporated.
• Cover the bowl and chill the dough for at least one hour.
• Preheat the oven to 350° F. Line baking sheets with parchment paper. Using a 1 Tbsp scoop (I used the smallest Pampered Chef scoop) form a ball and roll it in the granulated sugar - then place on the parchment lined sheet about 2 inches apart. Take a fork and flatten the ball to about a 1/4 inch thickness.
• Bake for 10 minutes.
• Remove from the oven and let cool on the baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely.

Gingersnaps

Oh man, just the smell of these baking...  These are the melt in your mouth goodness, Grandma always served in the fall, at Thanksgiving, or maybe even Christmas.  If you love spice in the fall, you won't want to by-pass this recipe.  I use butter flavored Crisco when I make these - if you wish to use butter, they will just be a little more crunchy.  When mixing the dry ingredients, I simply use a whisk to stir them together - no sifting necessary. :)

Enjoy!

Gingersnap Cookies

2 Cups Flour
1 Tbsp Ground Ginger
2 Tsp Baking Soda
1 Tsp Ground Cinnamon
1/2 Tsp Salt
3/4 Cup Shortening
1 Cup Sugar
1 Egg
1/4 Cup Dark Molasses
1/3 Cup Cinnamon Sugar

In medium bowl; sift together flour, ginger, baking soda, cinnamon, and salt - set aside.  In separate mixing bowl, beat shortening until fluffy then slowly add sugar.  Add egg and molasses until well combined.  Lastly, add flour mixture a little at a time, a soft ball of dough will form.  Scoop/make 1" balls of dough and roll and in cinnamon sugar.  Place on ungreased cookie sheet and bake in 350 degree oven for approximately 10 minutes.  Remove from pan and cool on wire racks.

Yields: Approximately 3 Dozen Cookies

Cream Cheese Cut-Out Cookies

Happy Halloween from MCC!!  Hope all of your gouls and goblins are ready for tricks and treats tomorrow.  :)  I love this recipe!  I've had this recipe since my high school days of baking cookies with my good friend Laura.  This is my go-to cut-out recipe for every season - here are some delightful pumpkins for you all!!

Enjoy!

Cream Cheese Cutout Cookies

1 Cup Butter, Softened
1 - 8 oz Package Cream Cheese, Softened
1 1/2 Cups Sugar
1 Egg
1 Tsp Vanilla
1/2 Tsp Almond Extract
3 1/2 Cups Flour
1 Tsp Baking Powder

In mixer, beat butter and cream cheese until well combined.  Add sugar and beat until fluffy.  Then, add egg, vanilla, and almond extract - beating well after each addition.  In another medium bowl, mix flour and baking powder - slowly add flour mixture to cream cheese mixture, beating until well-combined.  Divide dough in half, cover, and chill for 1-2 hours (or overnight) until dough is easy to handle.  On floured surface, roll dough to 1/8" thickness.  Cut with cookie cutters and place on ungreased cookie sheets.  Bake in 375 degree oven for 8-10 minutes (top will just be starting to brown).  Remove to wire racks to cool.  Decorate with almond frosting.

Peanut Butter Temptations

These cookies (also known as peanut butter blossoms) are incredibly addicting - you won't be able to stop popping them in your mouth!  One batch is usually perfect for us, otherwise we would all have a tummy ache! :)  We make them all year round, but these make a great addition to your Christmas cookie assortment.

Enjoy!

Peanut Butter Temptations

Approximately 40 Miniature Reeses's Peanut Butter Cups  (11 oz Bag)

1/2 Cup Butter, softened

1/2 Cup Sugar

1/2 Cup Brown Sugar, packed

1/2 Cup Creamy Peanut Butter

1 Egg

1 Tsp Vanilla

1 1/2 Cups Flour

1 Tsp Baking Soda

1/2 Tsp Salt

Preheat Oven to 375 degrees.  Remove wrappers from peanut butter cups.  Line mini-muffin tin with paper cups, if desired.

Cream butter, sugars, and peanut butter - then add egg and vanilla until fluffy.  Stir together flour, baking soda, and salt; gradually add to butter mixture, beating until well blended.  Shape dough into 1" balls (I just use my small Pampered Chef cookie scoop with the rounded part facing up).  Place one in each paper-lined or ungreased muffin cup.  Do not flatten.

 

Bake 10-12 minutes until puffed and lightly browned; remove from oven.  Immediately press peanut butter cup in center of each cookie.  Let cool for 5-10 minutes before removing from pan.

Makes approximately 3 dozen cookies.

Note: If making peanut butter blossoms, cook for 10 minutes, remove pan from oven and press candy kiss on top - cool for 5 minutes or so on pan before transferring to cooling rack.