Razzle Dazzle Recipes * Christmas Cookies Recipes
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Pecan Dollies Cookies Recipe
2 sticks (1 C.) plus 2 T. unsalted butter, softened
6 oz. cream cheese, softened
2 C. flour
1 1/4 C. chopped pecans
2 large eggs
1 1/2 C. light brown sugar
2 t. vanilla extract
2 T. Bourbon, optional
1/2 t. kosher salt
48 pecan halves, optional
Chocolate drizzle, see note, or confectioners' sugar
Beat 2 sticks of the butter and cream cheese in bowl of an electric mixer on medium speed until light and fluffy, about 3 minutes. Stir in the flour with a wooden spoon; lightly mix just until flour is incorporated. Divide dough into 4 equal portions; shape into 6-inch logs. Wrap logs in plastic wrap; refrigerate at least 1 hour.
Cut each log into 12 one-inch pieces; place in oiled mini-muffin tins. Press dough into the bottoms and up sides of each cup; refrigerate until ready to fill. (Repeat in batches, if necessary.)
Heat oven to 325° F. Divide chopped pecans among pastry cups. Beat eggs, brown sugar, vanilla, remaining 2 tablespoons butter, Bourbon and salt with an electric mixer on medium speed. Fill each pastry cup 3/4 full with this mixture; top with a pecan half, if desired
Bake until filling is set, about 25 minutes. Cool pans on wire rack 20 minutes; remove cups from pan. Cool. Drizzle with chocolate, if desired, or dust with confectioners' sugar.
Note: To make chocolate drizzle, place 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening in microwave-safe bowl; heat in the microwave on medium heat until melted, 1-2 minutes; stir with fork until smooth and shiny. Dip fork tines in chocolate; drizzle randomly over cookies. Allow chocolate to harden before storing or packaging.
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