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Virtual Cookie Swap!

Posted by Jennifer on Dec 3, 2009 in Announcements, Food, Holidays |

Since I was recently invited to a Christmas cookie swap, I thought it would be kind of fun to do a virtual cookie swap here in the blogosphere.
WITH A PRIZE!

Here are the rules: Between now and midnight Saturday, December 5, 2009, post your favorite Christmas cookie recipe on your blog. One you would make for a cookie swap. After you post your recipe on your blog, comment here or on my blog in the comment section and let me know what cookie you're "making". Easy peasy.
I will draw a winner on Sunday December 6th from all the commenters/participators and I will send that lucky winner a one pound gift package of Crazy Susan's cookies. The winner will be announced on Monday December 7th.

What's Crazy Susan's and do I want a cookie from someone crazy?
In a word…YES.
Yes, you do.

In fact, their Crazy Turtle cookie was recently featured on the Rachel Ray Show as their "Snack of the Day". Trust me. These cookies are scratch your eyes out good!

ONE more Rule, though. Cookie swappers MUST live in the United States.
Sorry. Dem da rules.

Here's my cookie I'm bringing to the swap: I actually posted this recipe last year on my blog when I made it for a cookie swap, but it's so good, I actually had REQUESTS to make it again for this year.

Warning: This cookie is not for the lighthearted of bakers. It's a lot of work. But REALLY worth it.

CARAMEL PECAN COOKIES

For crust
Ingredients for basic butter cookies: HERE

For caramel pecan topping
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
2 cups pecans (1/2 lb), toasted , cooled, and coarsely chopped

Preparation Make crust:
Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.

Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.

While crust chills, put oven rack in middle position and preheat oven to 375°F.

Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)

Make topping while crust cools:
Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.

Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.

Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.

Cooks' note:
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.

Merry Christmas!

Now who's in the mood for a cookie?

Jennifer

Jennifer fancies herself a more prolific writer than she really is and has an unnatural tendency to use words like "fancies" and "prolific" when describing herself. Please feel free to check out her ebook, The Role of a Lifetime from Samhain Publishing and her recent Avalon romance Georgie on His Mind--where she promises she didn't use either of those words in her stories.

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