Showing posts with label pecans. Show all posts
Showing posts with label pecans. Show all posts

Thursday, December 9, 2010

Cookie exchange day 4- cookies in a jar (great gift idea)


Great gifts. Share your love of baking with others. I love this idea. Make a basket (for the basket use an air tight container so they can store the cookies after they bake) with the cookie in a jar, wooden spoon, cookie sheet and recipe card!

Prep Time:25 Min
Ready In:25 Min

Original Recipe Yield 3 dozen cookies

Ingredients
1 1/3 cups rolled oats
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup chopped pecans
1 cup semisweet chocolate chips
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Directions
Layer the ingredients in a 1 quart jar in the order given. Press each layer firmly in place before adding the next layer.
Include a card with the following instructions: Cowboy Cookie Mix in a Jar 1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. 2. In a medium bowl, mix together 1/2 cup melted butter or margarine, 1 egg, and 1 teaspoon of vanilla. Stir in the entire contents of the jar. You may need to use your hands to finish mixing. Shape into walnut sized balls. Place 2 inches apart on prepared cookie sheets. 3. Bake for 11 to 13 minutes in the preheated oven. Transfer from cookie sheets to cool on wire racks.

Tuesday, December 7, 2010

Cookie exchange day 1- pecan tassie

Pecan tassies are my favorite bite size cookie. It's a mini pecan pie that you can pop in your mouth.

PECAN TASSIES
Read more about it at www.cooks.com/rec/view/0,1613,156171-233196,00.htmlContent Copyright © 2010 Cooks.com - All rights reserved.
Pastry:
3 oz. cream cheese1/4 c. butter1 c. sifted flour
Soften cheese and butter. Add flour. Mixture will be very stiff. Form into ball and store covered in refrigerator for 1 hour. Shape into 24 one-inch (walnut size) balls. Place in tiny ungreased muffin tins. Press against bottom and sides of cup to form small pastry cups.
Filling:
3/4 c. brown sugar1 egg, beaten1 tbsp. butter1 tsp. vanilla3/4 c. pecans, broken updash salt
Beat together egg, sugar, butter, vanilla and salt until smooth. Add pecans. Fill pastries.
Bake at 325°F for 25 minutes. Cool on wire rack.
Remove from pan by inverting on rack and thumping on bottom of pan. These freeze well.