Butter Pecan Cookies

This Butter Pecan Cookie is a light flaky crispy cookie and is perfect to complete the Christmas cookie platter, or to bring to any family or even non family gathering.  It will be uniquely yours.  It will never look exactly like anyone else’s cookie platter.

I remember as a child the cookies that were always baked right before Christmas. Those buttery, crispy, pecan cookie from years past.  This cookie is perfect by itself or dipped in a cup of hot chocolate, or in my case a cup of creamy hot coffee.

This Butter Pecan Cookie is a light flaky crispy cookie and is perfect to complete the Christmas cookie platter, or to bring to any family gathering.
Preheat the oven to 325 degrees.
Prepare the cookie sheet, I line the sheet with tin foil and spray with non-stick stray.

Ingredients:
2 sticks/ 1 cup butter, softened
1 cup canola oil
1 cup regular sugar
1 cup powdered sugar
2 large egg, room temperature
1 tsp vanilla extract or paste ( you can also use pecan flavoring)
4 cups flour
1 tsp. baking powder
1 tsp. cream of tartar
2 cups pecans, chopped
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Additional ingredients used for decorating the cooled cookies
1 cup dark chocolate chips melted with 1 tsp coconut oil ( I microwave 15 seconds, stir, 15 seconds, etc. until melted)
1 cup  pecans, finely chopped
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In mixing bowl, beat butter and oil for 1-2 minutes. Add regular sugar, beat, add powdered sugar, beat.
Add eggs one at a time, beat between adding eggs.
Mix dry ingredients together in a separate bowl.
Add dry ingredients to wet ingredients about 1 cup at a time.
Beat between additions.
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The choice is yours to either cook the cookies now or refrigerate first.  If you need them right away simply use a scoop or spoon, grab some dough, roll them in a ball, roll in some regular sugar, or not, up to you and place on the cookie sheet, squish down with a flat bottom cup until they are about 1/4 ” thick.  This will most likely create the most uniform cookies.
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Bake at 325 degrees for 12-15 minutes, take out of oven, they should have a slightly golden tint around the bottom edges.  Let cool for 1-2 minutes before you take off the pan.
Let cool completely before you either sprinkle the chocolate out of a plastic bag with a tiny little hole cut into the corner or just spoon chocolate over one end and then sprinkle chopped nuts onto the chocolate.
This Butter Pecan Cookie is a light flaky crispy cookie and is perfect to complete the Christmas cookie platter, or to bring to any family gathering.

If you don’t have the time to cook all the cookies, feel free to get a piece of plastic wrap and roll the dough into a log.  Refrigerate for up to 3 days.  These are great as slice a bake cookie.  They do take a few more minutes to bake-most likely 14-16 minutes.

This recipe makes about 4 dozen cookies- kind of depends on the size of the cookies you make.

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Nutty Baklava

Baklava is so decadent and heavenly.  Nutty, sweet, gooey, crunchy all at the same time.

MeasuringSunshine-Baklava is so decadent and heavenly.  Nutty, sweet, gooey, crunchy all at the same time.

Homemade baklava  is so much better than store bought in my book.  You have so many choices in the ingredients you can put in the baklava.  You can use your favorite nut, I have used walnuts, almonds and Brazil nuts.  The type of honey, type of cinnamon or other  spices.

You will need:

9×13 baking pan
1 package of frozen filo dough-defrost in refrigerator 2 days before making baklava
1 lb. of nuts, walnuts, brazil nuts, almonds, or pretty much any other nut you would like to use.(chopped finely)
1 cup melted butter give or take- have extra butter on hand if needed
1 Tbsp of cinnamon, and any other spices you might want to add. (I will also use fresh nutmeg, powdered clove, you can also use pumpkin pie spice)
Honey syrup- recipe follows

Syrup ingredients:
1 cup honey
1 cup white sugar
1/3 cup water
2 cinnamon sticks or 1 tsp of cinnamon

Bring to boil ,lower temperature and simmer for 15 min. Stir during cooking process.  After the 15 minutes turn off heat and let cool.

To put together the baklava:
Brush bottom of 9 x 13 pan with some of the melted butter.  Add layer of filo, brush with butter, add layer of filo, brush with butter, do this 4 more times.  Add layer of chopped nuts and cinnamon.  Add 5-6 more layers of the filo brushed with the melted butter.
When you have used all the nuts and cinnamon- add 7-8 layers of the butter filo to finish off the top.

Put pan into freezer for 15 minutes.

Preheat oven to 325 degrees.

Pull pan from freezer, get a very sharp knife and cut long diagonal cuts through the dough.  When you have completed the cuts it will look like a pan of diamonds.
Bake for about 1 hour- it will look nice a golden color.
Take out of oven.  Pour syrup gently over the top of the baklava.  I normally pour about half and wait 5-10 minutes and then pour the remaining syrup over the top.

NuttyBaklava-MeasurningSunshine-Baklava is so decadent and heavenly.  Nutty, sweet, gooey, crunchy all at the same time.  You have so many choices in the ingredients you can put into it.

Tips:

Make sure filo is completely thawed.
Keep filo covered with damp towel while working with it.
Either precut filo to fit the pan or just fold the filo to fit. ( this is what I do- just adds additional layers of buttery filo.)
Freezing pan after layering will help to firm up the layers before you cut them- this is not required.
Let sit for several hours for syrup to soak it completing and baklava is cooled.
Some people leave baklava out for several days, I however, will usually store covered in the refrigerator.

Chewy Chocolate Cookies

This cookie has always been one of the favorite chocolate cookies at every event.
Perfect for any holiday or celebration.
It’s chewy, chocolaty, and melts in your mouth.
chewy chocolate cookies-This cookie has always been one of the favorite chocolate cookies at every event. It's chewy, chocolaty, and melts in your mouth.
You can do so many variations with this cookie.
I have rolled them in a ball and then nuts, or powdered sugar before baking.
I have topped them with walnuts, pecan, almonds, kisses, m&m’s, and sprinkles.
This is a recipe adapted from a community cookbook from 1984 when my daughter was in the Daisy’s.
chewy chocolate cookies-This cookie has always been one of the favorite chocolate cookies at every event. It's chewy, chocolaty, and melts in your mouth.

1 cup butter, and 1/4 cup shortening (you can use all butter, but I like the texture this way)
2 cups sugar
2 eggs, large
2 tsp vanilla paste (you can use a nut flavoring if you want- I have used almond and walnut extract)
2 cups flour
3/4 cup of special dark baking chocolate( I use Hershey’s)
1 tsp baking soda
pinch salt
optional:  1 cup chopped nuts, dark chocolate pieces, or wherever your imagination takes you.

Cream softened butter, shortening and sugar.  Just until mixed.
Add eggs, and vanilla, beat
Combine all dry ingredients in separate bowl.
Then mix dry ingredient into wet ingredients.
If adding nuts or chocolates do it after everything is mixed together.
chewy chocolate cookies-This cookie has always been one of the favorite chocolate cookies at every event. It's chewy, chocolaty, and melts in your mouth.
Drop by spoonful onto greased cookie sheet, or roll into a ball.
Bake at 350 degrees for 8-10 minutes- they will look a little puffy and under cooked- but take them  out anyway.
Let them cool on cookie sheet for 1-2 minutes before taking off sheet to cool the rest of the way on a rack.