Pecan & Maple Cookie Logs

December 16, 2011 By Kate Leave a Comment

Every year I have a group of Christmas cookies that are MUST makes because different members of my family count on receiving certain cookies. So when I sit down to plan out what I’ll be baking, I start with those few necessities and then add on with either completely new cookies or cookies that I haven’t made in a few years.

And every year, I end up planning to make way more cookies than what I actually accomplish. This year’s list had an ambitious 17 types of cookies. I’ve made it through 9 of those and it’s not looking too good for the remaining 8. I guess we’ll see how I’m feeling next week to see just how far I get.

These cookies have a flavor that is very similar to my favorite Maple Pecan cookies, but the texture is different. These cookies are richer and resemble a crumbly, shortbread texture. Love that! (By the way, it’s good to see that nothing changes and the my Christmas list making habits were exactly the same in 2009 as they are now, which you’ll notice if you click over to that post. That’s just funny.)

The kids were responsible for these cookies for the most part. They rolled the dough and handled the decorating. They might not look as picture-perfect as I would have wanted, but they taste even more delicious because of all that love that went into them!

Pecan & Maple Logs

For cookies:

  • 1 1/2 c. butter, softened
  • 1 1/2 c. brown sugar
  • 2 eggs
  • 1/4 c. maple syrup
  • 4 c. flour
  • 1 c. ground pecans

1. Beat the butter and brown sugar together in a large mixing bowl; beat until creamy. Add eggs and syrup and beat until combined. Slowly add the flour and beat just until it is fully incorporated, being careful not to overmix. Add the pecans and again beat just until combined. If the dough is to messy to work with, you can refrigerate it for a few hours or longer.

2. Using about 1 – 1 1/2 teaspoons of dough at a time, roll into a log shape and place on a cookie sheet. Repeat until done.

3. Bake at 375 degrees for 8-10 minutes, until lightly golden-brown on the bottom. Remove to a wire rack to cool completely.

For Frosting:

  • 2 T. butter
  • 3 T. maple syrup
  • 1 1/4 – 1 1/2 c. powdered sugar
  • Food coloring, if desired

1. Beat the butter and maple syrup together. Slowly add the powdered sugar while continuing to beat until the desired consistency is reached. (Less sugar for spreadable frosting, more sugar for pipe-able frosting.) Add and combine desired food coloring, if using. Decorate cookies.

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Coconut & Cherry Kisses

December 15, 2011 By Kate 2 Comments

It is my most favorite time of year – Christmas cookie baking time! Oh sure, I love Christmas – the tradtions, the excitement from the kids, the gifts, the music, the trees – all of  that is wonderful. But there is just something abouth making Christmas cookies that lets me know all is right with the world.

I spent the entire day this past Sunday making cookies. The kids came in and out of the kitchen and anxiously helped whenever the opportunity arose. It was a great day. I’ve made a few more cookies the past couple days as well, just because there’s no such thing as too many Christmas cookies in my world.

Needless to say, I’ll be posting a bunch of cookie recipes the rest of this week and next. Ready? Here we go…

Coconut & Cherry Kisses

  • 1 7 oz. package shredded coconut
  • 2 T. cornstarch
  • 1/2 c. sweetened condensed milk
  • 1/2 t. vanilla
  • 1/2 t. almond extract
  • 1/2 c. red candied cherries (and/or green candied cherries), chopped

1. Pour coconut into a mixing bowl and stir in the cornstarch. Add the sweetened condensed milk and the extracts, stirring until combined. Fold in the chopped cherries.

2. Drop about a teaspoon of batter at a time onto a greased or foil-lined cookie sheet. If the batter spreads when you drop it, mound it a little with your fingers.

3. Bake for 10 – 12 minutes at 325 degrees, just until the bottoms get lightly browned and the tops are set. Transfer to a wire rack to cool after 1 minute.

These are not what you’d call “subtle” cookies. They are definitely sweet, but so good!

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Mac & Cheese Soup with Veggies

December 7, 2011 By Kate 7 Comments

Here’s the thing about having kids – they expect and need complete meals. Whereas I could happily eat hummus and pita chips (and nothing else) for dinner every single night of the week, they really shouldn’t. Although my parenting style has been known to fall along the lines of “do as I say and not as I do” for many things, I would just feel guilty if I snacked my way through dinner while serving them plates loaded with meat and veggies.

As much as I love cheese soup, I can admit that, on its own, a big bowl does not equate a full meal. So when that was what sounded really good to me the other night, I decided I could tweak it to make it a full meal that would be both filling and satisfying while still giving me that taste I was craving. It turned out really good and we all liked it. Plus, what kid wouldn’t dig in to a bowl of mac & cheese soup?

Mac & Cheese Soup with Veggies

  • 2 T. butter
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 t. salt
  • 1 t. paprika
  • 1/2 t. pepper
  • 8 c. chicken stock
  • 1 1/4 c. elbow macaroni
  • 2 c. frozen chopped broccoli, thawed
  • 3 T. cornstarch
  • 1 1/2 c. milk
  • 2 c. shredded cheddar cheese
  • 3 T. fresh parsley, chopped
  • Additional salt and pepper, to taste

1. Melt butter in a large pot. Add onions, celery and carrots. Season with salt, paprika and pepper and cook until onions are translucent, about 5 minutes. Pour in chicken stock and bring to a slow boil.

2. Add noodles and cook until tender, about 10 minutes. After noodles are fully cooked, add the broccoli. Dissolve cornstarch in milk and slowly stir into slowly boiling soup. Cook until slightly thickened, about 5 minutes.

3. Remove from heat and stir in cheese until fully melted. Add parsley and additional salt and pepper to taste, if needed. Enjoy!

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