Monday, December 20, 2010

CAS98, Teapot Tuesday and Double Drizzle Pecan Cookies

I finished the cookie baking!!  Yahoo!!  Wednesday and Thursday will be delivery days. 

 I still have a few sewing gifts to complete but wanted to play in the CAS and Teapot Challenges this week.  I couldn't resist the inspiration piece for the CAS98 challenge this week.  I'd love to own that gorgeous apron!  I combined it with the MMTPT125 Challenge to make a card for teapotter Kris Chirhart (krischir) who is having surgery on BOTH of her wrists on  December 22nd.  If you'd like to send Kris a card to cheer her up, I know she'd love it.  I can't imagine surgery on both wrists and not being able to do anything!!

Our teapot is a plain white pot and we were supposed to use watercolors, oils or chalks and paint a still life, portrait or abstract or whatever.  I don't draw or paint, not one bit of artistic talent in these old bones...I can barely draw a straight line with a ruler.  Soooo, I used chalk ink to stamp the Damask design...good thing the inspiration piece was an apron, 'cause I'm hiding cookies in my pockets!

Paper - SU Le Jardin DP, Neenah Solar white
Ink - Versamark Aloe Vera
Stamps - PTI Damask Designs
Accessories - MS punch, May Arts silk ribbon

Now these are worth getting in trouble for!   Super easy and you can squiggle to your hearts delight.  These are from Taste of Home.

Double Drizzle Pecan Cookies

1/2 c. butter, softened
1 1/2 c. packed brown sugar
1 egg
1 t. vanilla extract
1 1/2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1 1/4 c. chopped pecans, toasted

Carmel Drizzle
1/2 c. packed brown sugar
1/4 c. heavy whipping cream
1/2 c. confectioner's sugar

Chocolate Drizzle (note: I used Ghiradelli Candy Making bar)
1 ounce semi-sweet chocolate
1 T. butter

Cream the butter and brown sugar until light and fluffy.  Beat in egg and vanilla.
Combine flour, b. powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1 inch balls; roll in pecans.  (I forgot this part and just stirred them in.)
Place 2" apart on cookie sheets.  Bake at 350 degrees for 8-10 minutes or until lightly browned.  Cool for 2 minutes on cookie sheet then move to wire rack to cool completely.

After all cookies are cooled, bring brown sugar and heavy whipping cream to a boil.  Remove from heat and stir in confectioner's sugar.  Immediately drizzle over cookies.

Melt chocolate and butter in microwave (1-2 min.) Stir until smooth.  Drizzle over cookies.  Let stand until set.  Store in airtight container.


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Ambrosia Cookies

I tried a new recipe this year and it's wonderful!!  Chock full of mouth watering yumminess!!  DH was hovering over the cooling racks. 

Don't let the ingredient list scare you.  These take only minutes to stir up and bake once you gather the goodies and they are sooooo worth it.


Ambrosia Cookies

1 c. butter, softened
1 c. granulated sugar
1 c. firmly packed dark brown sugar
2 large eggs
2 c. flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 c. old fashioned oats, uncooked
1 c. chopped dates
1 c. golden raisins
1 c. flaked coconut
1 c. chopped pecans
1 t. grated orange rind
1 t. grated lemon rind
1 t. vanilla extract
1/2 t. almond extract
1/2 t. orange extract
candied cherries, halved (I didn't have enough so I quartered them)

Beat buter and sugars until light fluffy.  Add eggs, one at a time, beating well after each addition.

Combine flour and next 4 ingredients, stir well.  Add the flour and all remaining ingredients except cherries.  Stir well.

Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets.  Lightly press cherry half (or quarter!) into each cookie.

Bake at 350 degrees for 12-15 minutes.  Cool slightly on baking sheets, remove to wire rack to cool completely.  Cookies will firm as they cool.

Makes about 8 dozen.


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