I am officially F I N I S H E D. The shopping, the baking, the planning, everything is done. Kids are all fever free, so far, my house is CLEAN! Hubs does the wrapping since I am just horrible at it. So I am so happy. I am calm, I am relaxed, for now. Thank you Lord! I'm not bragging..really, I'm afraid to blink, or.breathe. So in honor of being finished...today I am going to share 3 more delicious recipes with you, these are awesome recipes, One of them I just made for the first time yesterday and it is my new favorite cookie. Tracy doesn't really touch anything that doesn't have chocolate in it, but even he went back for seconds on this cookie. Well, well.
The first cookie is the BEST jam thumbprint cookie I've ever had. It's Ina Garten.... who. knew. *wink*
3 sticks unsalted butter, room temperature
1 cup sugar
1 tsp pure vanilla extract
3 1/2 cups flour
1/4 tsp salt
1 egg beaten with 1 Tbsp water, for egg wash
7 ounces sweetened flaked coconut
raspberry and/or apricot jam
Preheat oven to 350 degrees
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, then add vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured surface (dough will be crumbly) shape into a flat disk and wrap in plastic wrap. Chill for 30 minutes.
Roll the dough into 1 1/4 inch balls. Dip each ball into egg wash and roll into the coconut. Place the ball on an ungreased cookie sheet and press a light indention into the top of each with your finger. Drop 1/4 tsp of jam into each indention. Bake for 20-25 minutes, until the coconut is a golden brown. Cool and serve.
This next recipe is like a mini little pecan pie (without the pecans) it's rich and decadent. It's a perfect little bite. They aren't the prettiest things but they are fabulous!
White Chocolate Macadamia Tarts
1 (15 ounce) box pie crusts
1 1/4 cup packed brown sugar
1/2 cup flour
1/3 cup melted butter
1/4 cup dark brown sugar
1/2 cup white chocolate chips
1/2 cup toasted macadamia nuts, chopped
Preheat oven to 350 degrees.
Lightly spray a mini muffin pan with nonstick spray
I used a 2 1/2 inch biscuit cutter or anything round and cut out circles of the pie dough and place one dough round into each mini muffin tin. Chill in the frig while you prepare the filling. Whisk all the other ingredients in a bowl use a spoon to pour the filling into each pie crust. Do not overfill your tins, you need to be able to see the crusts. Maybe about 3/4 of the way full. Bake for 20 minutes. Let cool in pan for 5 minutes.
This last cookie is my new favorite, I will be making this cookie often. I saw Martha Stewart make it on her show last week and I wanted to try it. Hubs loved it too, even without the chocolate.
Salty Butterscotch-Toffee Cookies
4 cups flour
2 tsp salt
2 tsp baking soda
3 1/2 sticks butter, room temperature
2 1/2 cups packed dark brown sugar
3/4 cup granulated sugar
1 Tbsp pure vanilla extract
3/4 cup butterscotch chips
2 cups toffee bits
1 1/2 cups coarsely chopped toasted pecans
sea salt for sprinkling
Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
In a medium bowl whisk together flour, salt, baking soda. set aside.
In the bowl of an electric mixer fitted with the paddle attachment whip the butter and both sugars together until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low gradually add the flour, do not overmix. Add butterscotch chips, toffee chips and pecans, mix until just combined. Chill dough for 30 minutes.
Using a 2 inch ice cream scoop(I used 1 3/4 inch scoop) place scoops of dough onto cookie sheets. Space 2 inches apart (these cookies spread out) flatten slightly with your hand and sprinkle with sea salt. Bake until golden but still soft in the center, about 12 minutes.Let cool on cookie sheet for a few minutes before transferring to cooling rack. Enjoy!