Double-Drizzle Pecan Cookies

I know my mom just posted a cookie recipe of mine, and what can I say, great minds must think alike!  I was planning on posting tonight, and I just have to post this recipe, even though it's another cookie recipe!  This cookie recipe is pretty yummy if I do say so myself!  I know it may seem like a lot of work to make to sauces to drizzle, but it completel worth it!  :)  This recipe is from the All New Taste of Home Cookbook.  If you've never read a "Taste of Home" magazine or cookbook, you are missing out!  They have extremely practical, delicious, well-tested, and yummy recipes!

I will be honest, you can definitely drizzle the two sauces in a much prettier fashion than what these cookies are pictured as here.  It was late when the cookies were cool enough to top, and the drizzling wasn't happening.  ;)  Even if these don't have perfect drizzles, they are delicious! 

 

As always, please feel free to comment!  If you cannot easily leave a comment on the blog, please find our facebook page, which is also called "Chicken Soup for the Bowl". 

 

-Olivia

 

 

Double-Drizzle Pecan Cookies

• 1/2 cup butter, softened
• 1-1/2 cups packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1-1/4 cups chopped pecans, toasted

• CARAMEL DRIZZLE:
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• 1/2 cup confectioners' sugar

• CHOCOLATE DRIZZLE:
• 1 ounce semisweet chocolate
• 1 tablespoon butter

In a large bowl, cream butter and brown sugar until light and fluffy.

Beat in egg and vanilla. Combine the flour, baking powder and salt;

gradually add to creamed mixture and mix well.

Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on

ungreased baking sheets; flatten slightly. Bake at 350° for 8-10

minutes or until lightly browned. Cool for 2 minutes before removing

to wire racks to cool completely.

In a small saucepan, bring brown sugar and cream to a boil. Remove

from the heat; whisk in confectioners' sugar. Immediately drizzle

over cookies.

In a microwave, melt chocolate and butter; stir until smooth. Drizzle

over cookies. Let stand until set. Store in an airtight container.

Yield: about 3-1/2 dozen.

Boxed Lemon Cake Cookies

I sampled these cookies, thanks to Olivia's efforts, and they are excellent.  If you like lemon bars but don't want to take the time to make them or you like a light and somewhat "refreshing" cookie, this is the cookie for you.  Oh, and did I forget to mention...THEY ARE DELICIOUS AND EASY?  As you can see from the picture, Olivia "rolled" (or as she put it "plopped") the dough in powdered sugar before baking them.  It makes them more appealing to the eye and adds a little more sweetness to balance with the lemon.  Once you try these little gems, you will want to add them to your baking repertoire!
-Nanette

BOX CAKE COOKIES
1 box cake mix (any flavor) lemon, spice, and chocolate are good 1/2 c. vegetable oil 2 eggs Mix oil and eggs into dry cake mix. Drop by teaspoonfuls onto ungreased cookie sheet. 350 degrees, 8-10 minutes.

Recipe from:   www.cooks.com

Cookies from Across the Country

With St. Patrick's Day on the horizon, I thought now would be appropriate to share this recipe from my friend Liz.  Liz and I met in college in an ancient literature class.  As riveting as the class may sound, the friendship that grew from meeting Liz in that class is much more exciting.  Liz and I were friends throughout college, and then she began teaching at the elementary school across the street from the middle school where I teach.  Having a built in best friend in the same corporation as you teach in was a  blessing.  Liz married her husband a little over a year ago in September 2010.  I was the maid of honor in her wedding, and then she moved out to California to live with her husband and they had a beautiful baby girl, Ava.  When I married my husband in December 2010, Liz flew back and was my matron of honor.

I am sharing this timeline with you to make this point - food, even recipes, bind people together.  Sure, Liz and I have some hilarious stories from our college days to chat about, but a topic of conversation these days is "What have you cooked lately?", "Should I take the peel off of this vegetable before I make it into baby food?", or "Did you see that one recipe on Pintrest?"  Liz is the sister I never had.  She is an amazing friend, and even though she lives on the west coast, I can talk to her any time and pick right back up from where we left off on the last conversation.

Liz and I differ in one main area - She is a baker.  She loves to bake!  Liz loves to make cookies, like the recipe below, and send cookies off with her husband to share with his coworkers.  I can attest - these cookies are TASTY!  If you need an excuse to make them, blame making them on St. Patty's Day since they have bits of green in them.  Who am I kidding?  Who needs an excuse to bake cookies?  :)

-Olivia

Nutella Cookies with Andes Mint Chips
 
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter-softened
1 cup sugar
1/2 cup brown sugar
2 eggs
1 and 1/2 tsp vanilla extract
1/4 cup Nutella
Andes Mint chips
 
Combine flour, baking soda, and salt in a bowl.
 
In another bowl, cream butter and sugars.  Add the eggs and vanilla.
 
Gradually add flour mixture until combined.  Stir in Nutella and Andes Mints.  
 
Bake at 375 for 10 minutes.  Use parchment paper.
 
Makes about three dozen.


Recipe from:  Our friend Liz!


Before baking:

After baking: