{cough, anal retentive, cough!} LOL!
But these three recipes are my favorites--I made two of them today. I make enough to give away to my kids, and to friends. And I always remember the people I do business with all year, who are always kind and helpful--like the guy in the Ford dealership whose always honest about what my truck might need--he's never steered me wrong. And the guys in the local meat market who never complain when I ask for special cuts. And the guys in the wine department in my local Binny's--who so often have given me great recommendations--both for myself, and for gifts. Nice people should be rewarded for being nice. Customer service is so often an oxymoron. When it isn't, I like to thank them!
Chocolate Raspberry Shortbread Sandwich Cookies
1 ¼ cups sifted powdered sugar + 3/4 cups butter + 1 tsp. vanilla
--Beat until creamy
1 cup flour
--Blend into mixture.
1 cup chocolate chips, melted. (in nuke or on stove- watch carefully so it doesn't burn.)
--Add melted chocolate to mixture and mix well.
1 cup finely ground walnuts
--Blend well into mixture.
Using 1 level tsp. of dough, shape into tiny balls. Place onto ungreased cookie sheets. These cookies don't spread much, so it is possible to get 36+ cookies onto each sheet.
Because you only bake at 250 degrees, it is possible to bake both sheets at the same time; just switch the positions of the sheets half-way through the baking time of 30 minutes.
Remove from sheets and cool.
Using raspberry preserves (I use Polaners seedless raspberry fruit spread because I like the tart flavor) spread ¼ to ½ tsp. preserves on a half, then put another half on top to make sandwiches. These freeze well, and last a while...if you hide them!
Note: one of my husband's brothers told me when I first made these, 30 years ago, that all he wanted from me for Christmas from then on was a couple dozen of these cookies. So they're one of the first I make. He's in the middle of his last round of chemo for colon cancer right now. I hope these bring back his appetite!
Walnut Sandwich Cookies
2 sticks butter + 2/3 cup powdered sugar + 1 tsp. vanilla.
--Cream together.
1 3/4 cups flour + 3/4 cups finely chopped walnuts
--Blend well into mixture.
--Using 1 level tsp. of dough roll into balls and place on ungreased cookie sheets. Flatten them with a powdered sugar-dipped glass bottom.
Bake at 350 for 10-12 minutes. Cool completely.
Chocolate filling: Melt together 1/2 cup chocolate chips + 2 Tbsp. Butter + 2 Tbsp. milk, mixing while heating (I use the nuke) to blend well.
Add ½ tsp. vanilla, mix, then add 1 cup powdered sugar and mix well again.
(You can thin with more milk if desired.)
Spread filling on one cookie, then sandwich with another. Roll sideways in extra finely-chopped walnuts, so the nuts stick to the filling.
These freeze well and last only until someone finds them!
Pecan Treats
--In bowl, cream together 1 ½ sticks (3/4 cups) unsalted, softened butter. Add 3/4 cup granulated sugar, and ½ tsp. salt, mixing until light and fluffy.
--Beat in 1 large egg plus 2 TBSP. lightly beaten egg.
--Add 2 3/4 cups all-purpose flour and stir until just blended.
--Press the mixture evenly into a 15½ by 10½ inch jelly-roll pan.
--Bake in middle of preheated oven set at 375, for 15-20 minutes, until golden.
--Let cool in pan on a rack.
--In large, heavy saucepan, combine 1 1/3 cups firmly packed brown sugar, 1 stick (½ cup) butter, cut into pieces; add ½ cup honey and 1/4 cup half-and-half.
--Bring mixture to a boil over moderate heat, stirring.
--Stir in 14 oz (about 3 3/4 cups) chopped pecans, then let mixture cool slightly.
--Spread the pecan mixture evenly over the shortbread and bake in the middle of 375 oven for 15 minutes, or until the top is bubbly.
--Let cool in the pan on a rack, then cut into about 64 pieces.
You've still got time! Get to baking! Even if you eat them all yourself--but since they're all shortbread, they all freeze well. If they last that long!