Monday, November 28, 2011

Jingle Bells, Jingle Bells.... since you may have noticed my lack of posting around the country's largest food-related holiday you might have guessed that we didn't host T-Day dinner at our place this year.  Instead we packed up our baby pears and headed over to a friend's house to enjoy the day with three other families.  We had a lot of fun....but sadly, did absolutely no cooking.

So we are moving on!  Just like all the department stores, we are playing Christmas music!  It may not be December yet but the first Christmas Classic DVD (Rudolf) has been viewed by the kidlets (fail) and the first Christmas cookies have come out of the oven (success!).  Christmas is such a great reason to eat a ton of cookies...don't you think?  And maybe also to watch kid movies that your children are way too young to even begin to enjoy.

Though my favorite cookies aren't really Christmas cookies, I will be sure to continue baking (and sharing!) with these to start:

Crinkly Butterscotch Pecan Cookies.  I found this recipe simply because Mr. Pears wanted cookies (I blame him) and we had butterscotch baking chips and pecans in the pantry.  A little Google search and I stumbled upon this blog and recipe.  Looked like all was in order, good comments....worth a shot.  I'm so glad I gave them a chance because they really are delicious.  If you love Butter Pecan Ice Cream, you'll love these.  Hope you love them, and Happy almost Christmas!

Crinkly Butterscotch Pecan Cookies, adapted from Cookie Madness
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup of butter, cold and cut into tablespoon-sized pieces
1/2 cup of shortening (like Crisco)
3/4 cup sugar
3/4 cup brown sugar
1 1/2 teaspoons vanilla extract
1 large egg
1 3/4 cups butterscotch chips
2/3 cup pecans, toasted and chopped (to toast them just put them in a non-stick pan on high heat and shake them around every minute or two for a few minutes)

Stir together the flour, baking soda and salt in a small bowl.  In your mixer, cream the butter and shortening together.  Once they are smooth and combined add the sugars.  Beat for about two more minutes.  Lower the speed on the mixer and mix in the vanilla and egg.  Now slowly mix in the flour combo.  Once everything is mixed together fold in the pecan and chips with a rubber spatula.

Use a mini-ice cream scoop to drop tablespoons of dough onto parchment paper-lined baking sheets and bake these for 12-15 minutes at 350 F.  Mine took just 12 minutes but the original author said hers took check on them!  When they start to get brown on the edges they are done.

Once out of the oven you can use your spatula to kind of push the cookies in a makes them crinkly!  Let them cool for a few minutes before you move them to a wire rack to finish cooling.

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