Thursday, December 18, 2008

cookies and tassies

I really need to go and purchase a chest freezer so I can start making Christmas goodies earlier in the season and freeze them. Instead, I find myself going home from work every night and baking until I am exhausted. I still have some cookies to finish and one little handmade item for my friend to make tonight.

Shall we take a look at the items I have baked already?

These are chewy chocolate gingerbread cookies. So, one way to describe these cookies is really delicious. Another would be pain-in-the-neck! I don't know if it was the fact that my oven decided to despise me and run very hot burning 2 dozen of these cookies in 4 minutes or if it was making the dough but they were just troublesome. Troublesome but very tasty. Worth it all. The recipe is from Martha Stewart and can be found here.

Ok, so much simpler to make and also very tasty are these lovely to look at jam thumprint cookies. Just a basic shortbread with raspberry preserves. Only, I did not have seedless raspberry preserves so I have to strain all the seeds out. Once again, these cookies are worth the trouble. Totally.

My mom introduced me to these pecan toffee tassies last year at Thanksgiving and I was instantly hooked. The recipe is from Paul Dean, who is always a wizard when it comes to baking. They are like mini pecan pies. The recipe calls for a 10 ounce bag of almond brickle chips. I live in the middle of nowhere and sometimes have trouble finding these. Right now at the grocery store in the baking ailse there are toffee pieces that are Heath bar so they are basically brickle with chocolate. I used these this year and they are still amazing. Just amazing.

Even without a big freezer I have amassed a stockpile of cookies and tassies this week. I also made rocky road fudge which is one of the very best inventions ever. I suppose it is for the best that I don't have a freezer, since this way the cookies are all fresh and tasty.

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