DAY 7: Butter Pecan Shortbread
Rich buttery shortbread studded with toasted pecans. A simple, but delicious cookie perfect for dipping in hot cocoa!
For a nut-free traditional Scottish Shortbread, try this recipe:
RECIPE:
Tag Archives: pecans
Top Twelve Days of Christmas Cookies: Chocolate Caramel Thumbprint Cookies
DAY 12: Chocolate Caramel Thumbprint Cookies
Four of my five children voted this cookie as their favorite all-time Christmas cookie.
I like to make these cookies with a homemade caramel filling. With a candy thermometer, the caramel filling comes together quickly and turns a good cookie into a fabulous one!
You can also make the filling with melted packaged caramels. If you want to take the “easy” route and buy a bag of Kraft Caramels, that recipe can be found HERE.
Here is my tip for getting a good deep pocket for all of that amazing caramel: Use the back of a rounded measuring spoon and press it into the center of each cookie. I use a ½ teaspoon measuring spoon on the raw cookie dough before baking:
Then I use a 1 teaspoon measuring spoon on the hot, baked cookie. (The cookies do spread a little when they are baked, leaving a larger opening). This is a good alternative to actually using (and burning) your thumbs.
ORIGINAL BLOG POSTS:
(2017): Chocolate Caramel Thumbprint Cookies with Homemade Caramel Filling
(2009): Chocolate Caramel Thumbprint Cookies with Filling made from Packaged Caramels
RECIPE:
Chocolate Caramel Thumbprint Cookies
1 cup butter, softened
1 1/3 cups sugar
2 eggs, separated
¼ cup milk
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
½ tsp salt
2 cups finely chopped pecans
Homemade Caramel Filling (recipe below)
Glaze:
1 cup bittersweet chocolate chips
2 Tbs butter
2 Tbs corn syrup
Prepare Cookies: Combine butter, sugar, egg yolks, milk, and vanilla in a mixing bowl. Beat until light and fluffy. Add flour, cocoa powder, and salt. Beat until well combined. Refrigerate dough for 1 hour.
Preheat oven to 350°F. Place egg whites in a small bowl. Place finely chopped pecans in a bowl. Set aside. Roll dough into balls. Dip balls into egg white and then into pecans. (I find this easier if I make a whole baking sheet worth of dough balls, then dip them in egg/pecans). Place on a parchment paper lined baking sheet. Make a small indentation in the center of each cookie with the back of measuring spoon (I use a ½ teaspoon) or your thumb.
Bake at 350°F for 12 minutes, or until cookies are set.
While cookies are still hot, press center again (use the back of a round 1 teaspoon measuring spoon). Cool.
Prepare Caramel Filling (recipe below).
Spoon small amount of warm caramel into centers of baked cookies. Carefully remove cookies to a wire rack to cool.
Prepare Chocolate Glaze: Combine bittersweet chips, butter, and corn syrup in a small bowl. Microwave for 30 seconds. Stir. Microwave for another 20-30 seconds if not melted. Let cool slightly. Pour chocolate into a small Ziploc freezer bag. Poke a hole in the corner of the bag (a bamboo skewer makes a perfect sized hole). Drizzle chocolate over the cooled cookies. Cool until set.
To store: refrigerate or freeze cookies in individual layers; then store between layers of waxed paper in the refrigerator or freezer. They can also be stored at room temperature, but if you stack them, they will stick together.
Homemade Caramel Filling
1 cup unsalted butter
1 can sweetened condensed milk
2 cups brown sugar (light or dark)
1 cup light corn syrup
2 Tbs heavy cream
2 tsp vanilla extract
½ tsp sea salt
Combine butter, sweetened condensed milk, brown sugar, corn syrup, and heavy cream in a large saucepan. Bring to a boil over medium heat. Place a candy thermometer on the side of the pan. Reduce heat to medium low, maintaining a low but continuous simmer, until caramel reaches 235°F (soft ball stage), stirring occasionally. This will take about 20 minutes. Remove from heat and stir in vanilla and salt.
NoEmptyChairs.me
Top Twelve Days of Christmas Cookies: Christmas Cherry Pecan Cookies
DAY 1: Christmas Cherry Pecan Cookies
Happy December and the first day of No Empty Chairs’ Tenth Annual “Twelve Days of Christmas Cookies”. This year, I am reaching back into the blog-files to share twelve of our family’s very favorite Christmas cookies.
First up is a shortbread style cookie studded with candied cherries and pecans. This is a great make-ahead dough that you can pull out and slice anytime. Bake just a few at a time, or a whole batch.
Roll the dough into a log and it can be stored in the fridge or freezer until you are ready to bake.
Use a sharp knife to slice dough into rounds that are about 3/8” thick.
ORIGINAL BLOG POST (2011): Christmas Cherry Pecan Cookies
Christmas is a wonderful season to both spend time with family and loved ones and to reach out beyond our normal sphere of influence. See below for ideas on how you can light the world in all areas of your life.
#LightTheWorld
RECIPE:
Christmas Cherry Pecan Cookies
1 cup butter
1 cup powdered sugar
1 egg
1 tsp vanilla
2 ½ cups flour
1 cup pecan halves
2 cups red and green candied cherries, halved
Preheat oven to 325°F.
Cream butter and powdered sugar; blend in egg and vanilla. Mix in flour and then add pecans and cherries. Chill dough for 1-2 hours. Shape into 2 logs with about 2” diameter. Roll in waxed paper or plastic wrap. Chill for at least 3 hours. Cut into slices about 3/8” thick and bake for 13-15 minutes. Do not let cookies brown.
Makes about 4 dozen cookies
NoEmptyChairs.me
Twelve Days of Christmas Cookies: Chewy Pecan Cheesecake Cookies
DAY 6: Chewy Pecan Cheesecake Cookies
These cookies were some of my favorites growing up. They are a chewy cookie with lots of nuts and a slight tang from the cream cheese.
They are also egg-free if you are baking for people with allergies.
Thanks Mom!
RECIPE:
Chewy Pecan Cheesecake Cookies
Makes about 4 ½ dozen cookies
1 cup butter, softened
8 oz cream cheese, softened
2 cups sugar
2 tsp vanilla
3 cups flour
1 tsp salt
1 ½ cups chopped pecans
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
In a mixing bowl, cream butter and cream cheese. Add sugar and vanilla and beat until light and fluffy. Add flour and salt and beat well. Stir in nuts.
Shape dough into 1” balls. Place on prepared baking sheets. Flatten each cookie slightly with the palm of your hand.
Bake for 12-14 minutes. Cool 2-3 minutes on baking sheet before removing to wire rack.
NoEmptyChairs.me
Twelve Days of Christmas Cookies: Chocolate Thumbprints with Homemade Caramel Filling
DAY 5: Chocolate Thumbprints with Homemade Caramel Filling
If you are feeling extra ambitious, instead of making these chocolate thumbprint cookies with melted packaged caramels, you can make your own caramel filling.
With a candy thermometer, the caramel filling comes together quickly and turns a good cookie into a fabulous one!
If you want to take the “easy” road out and buy a bag of Kraft Caramels, that recipe can be found HERE.
Here is my tip for getting a good deep pocket for all of that amazing caramel: Use the back of a rounded measuring spoon and press it into the center of each cookie. I use a ½ teaspoon measuring spoon on the raw cookie dough and then a 1 teaspoon measuring spoon on the hot, baked cookie. This is a good alternative to actually using (and burning) your thumbs.
RECIPE:
Chocolate Thumbprints with Homemade Caramel Filling
Makes about 4 dozen cookies
1 cup butter, softened
1 1/3 cups sugar
2 eggs, separated
1/4 cup milk
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
1/2 tsp salt
2 cups finely chopped pecans
Homemade Caramel Filling (recipe below)
Glaze:
1 cup bittersweet chocolate chips
2 Tbs butter
2 Tbs corn syrup
Prepare Cookies: Combine butter, sugar, egg yolks, milk and vanilla in a mixing bowl. Beat until light and fluffy. Add flour, cocoa powder and salt. Beat until well combined. Refrigerate dough for 1 hour.
Preheat oven to 350°F. Place egg whites in a small bowl. Place finely chopped pecans in a bowl. Set aside. Roll dough into balls. Dip balls into egg white and then into pecans. (I find this easier if I make a whole baking sheet worth of dough balls, then dip them in egg/pecans). Place on a parchment paper lined baking sheet. Make a small indentation in the center of each cookie with the back of measuring spoon (I use a ½ teaspoon) or your thumb.
Bake at 350°F for 12 minutes, or until cookies are set.
While cookies are still hot, press center again (use the back of a round 1 teaspoon measuring spoon). Cool.
Prepare Caramel Filling (recipe below).
Spoon small amount of warm caramel into centers of baked cookies. Carefully remove cookies to a wire rack to cool.
Prepare Chocolate Glaze: Combine bittersweet chips, butter and corn syrup in a small bowl. Microwave for 30 seconds. Stir. Microwave for another 20-30 seconds if not melted. Let cool slightly. Pour chocolate into a small Ziploc freezer bag. Poke a hole in the corner of the bag (a bamboo skewer makes a perfect sized hole). Drizzle chocolate over the cooled cookies. Cool until set.
To store: refrigerate or freeze cookies in individual layers; then store between layers of waxed paper in the refrigerator or freezer. They can also be stored at room temperature, but if you stack them, they will stick together.
Homemade Caramel Filling
1 cup unsalted butter
1 can sweetened condensed milk
2 cups brown sugar (light or dark)
1 cup light corn syrup
2 Tbs heavy cream
2 tsp vanilla extract
½ tsp sea salt
Combine butter, sweetened condensed milk, brown sugar, corn syrup and heavy cream in a large saucepan. Bring to a boil over medium heat. Place a candy thermometer on the side of the pan. Reduce heat to medium low, maintaining a low but continuous simmer, until caramel reaches 235°F (soft ball stage), stirring occasionally. This will take about 20 minutes. Remove from heat and stir in vanilla and salt.
NoEmptyChairs.me
Twelve Days of Christmas Cookies (and other stuff): Roasted Spiced Pecans
DAY 4: Roasted Spiced Pecans
These slightly spicy nuts are my family’s very favorite snack. I make them all year round, at least once or twice a month.
And since this is a savory treat, not a sweet one, you can feel good about dipping into these all through the holidays!
RECIPE:
Roasted Spiced Pecans
Yield: 6 cups
6 cups (24oz bag) pecan halves
5 Tbs butter
2 Tbs Worcestershire sauce
1 Tbs Sriracha sauce (adjust to taste)
1 tsp coarse kosher salt
¾ tsp garlic powder
½ tsp onion powder
½ tsp ground mustard
Preheat oven to 300°F. Line a large baking sheet with foil.
Place pecan halves in a large mixing bowl. Melt butter in a glass measuring cup or small bowl. Stir in remaining seasonings and mix well. Pour butter mixture over pecans and stir until pecans are well coated.
Spread pecans in an even layer on baking sheet. Bake for 10 minutes; stir and bake for an additional 10-12 minutes. Allow pecans to cool on the baking sheet, stirring occasionally as they cool. Store in an airtight container.
NoEmptyChairs.me
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