Give the Gift of Food: Double-Drizzle Pecan Cookies

 

Food gifts are always welcomed gifts and each year on Christmas Eve, I like to bake something delicious to give to my friends and family. My go-to place for inspiration is Taste of Home magazine and Better Homes and Gardens cookbook. I found this delicious recipe for Double-Drizzle Pecan Cookies in a special Christmas edition of Taste of Home magazine that I picked up from Books a Million.

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Before I get started on baking, I like to gather all my ingredients, measuring spoons and measuring cups in one place.

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I used my mom’s Kitchen Aid stand mixer and I was truly amazed at the difference it makes! Great product.

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The dough came together quickly and I could eat it just like this and be satisfied (yes, I’m aware of the raw eggs).

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My mom has this handy-dandy chopper from Pampered Chef. It makes chopping nuts a lot easier and quicker than using a knife.

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Once I chopped all the pecans, I toasted them to really bring out the flavor.

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Next, you shape the dough into 1-inch balls, roll them in the toasted pecans, then put them on baking sheets and give them a little press.

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Once baked and cooled, the cookies are drizzled with caramel and chocolate. To make the caramel, bring heavy cream and brown sugar to a boil, then add confectioners sugar. To make the chocolate, melt butter and semi-sweet chocolate chips together in the microwave. I had to add a little extra heavy cream to the chocolate mixture to make it the right consistency for drizzling.

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The cookies look amazing and taste even better. The caramel and chocolate are the perfect combination of sweet and semi-sweet and the pecans provide a nice crunchy bite.

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I packaged the cookies up, then tied them with ribbon and hadΒ five half-dozen tasty presents to give.

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