Holiday Cookies & Candy...

We had a great time at our Holiday Cookie & Candy Swap! We all went home with lots of delicious treats & recipes! Here are a few that we sampled...

Pecan Tassies
(Kristen Healy)

Crust:

1 C. margarine

1/2 C. Sugar

1 Egg

1 tsp Vanilla

2 C. flour

Mix the above ingredients and roll into small balls. Put into mini muffin tins and smash down with your thumb or a pastry press to create a tart. Fill with filling about 3/4 full. Bake at 350 for about 15 mins.

Filling:

2 eggs

1 1/2 C Brown Sugar

2 TB melted butter

1 tsp Vanilla

1 C finely chopped pecans

Pretzel Hugs

(Natalie Cheney)

1/2 bag pretzels (about 80) the square snyder's grid looking ones work the best
1 bag of herseys hugs
m&m's

line pretzels on baking sheet and place a hug in the middle of each one. Place in oven at 200 degrees for about 5-6 minutes. They should just be shiny not melted.

Remove from oven and squish an m&m down into the hug . Place in fridge for awhile to let harden. Enjoy!

Caramel-filled Chocolate Cookies

(Jeanne Booth)

1 cup butter, softened

17 tablespoons sugar, divided

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

3/4 cup baking cocoa

1 teaspoon baking soda

1 1/4 cups chopped pecans, divided

1 (13 ounce) package Rolo candies

4 (1 ounce) squares white chocolate, melted

In a large mixing bowl, cream butter, 1 cup sugar and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.

Shape a tablespoonful of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans; dip each cookie halfway. Place nut side up 2 in. apart on greased baking sheets.

Bake at 375 degrees F for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate.