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One of the good things about being retired and growing old is that when the snow comes down we can stay home, be cozy and bake Christmas cookies! Back when I was working even if I had the day off, a snow storm meant that some out of town people wouldn’t be able to get into work so of course those of us in town would be called in and really couldn’t refuse, sometimes it meant working a double shift. There were many times I would have much rather snuggled down in my cozy home with my kids! Well the kids are gone but I can now snuggle down in my house with Pa Lloyd and Maggie! Today I got a start on my Christmas baking. The recipe I am sharing with you today was my Mom’s signature Christmas cookie. She always baked them for her Church Christmas bake sale. They take some time but if you like pecan pie you will like these little gems!
1 cup butter ( 2 sticks), softened
6 oz. cream cheese, softened
2 1/2 cups flour
1/2 tsp. salt
Cream butter and cream cheese, add salt and half the four at a time, shape pastry into 2 inch diameter rolls; wrap and chill over night. Slice pastry into 36 inch portions; press into miniature muffin pans, lining cups. No need to grease cups.
1 cup brown sugar, firmly packed
1/2 cup white corn syrup
2 eggs, slightly beaten
2 Tblsp. melted butter
1/4 tsp. salt
1/2 tsp. vanilla
Whisk eggs, then whisk in remaining ingredients except pecans, pour into tart shells, filling 1/2 full, sprinkle chopped pecans on top. Bake in 350 degree oven for about 20 minutes until light brown. Let cool about 5 minutes then remove to racks to cool.
Have a great week!