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.
Before I get started on baking, I like to gather all my ingredients, measuring spoons and measuring cups in one place.
I used my mom’s Kitchen Aid stand mixer and I was truly amazed at the difference it makes! Great product.
The dough came together quickly and I could eat it just like this and be satisfied (yes, I’m aware of the raw eggs).
My mom has this handy-dandy chopper from Pampered Chef. It makes chopping nuts a lot easier and quicker than using a knife.
Once I chopped all the pecans, I toasted them to really bring out the flavor.
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.
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.
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.
I packaged the cookies up, then tied them with ribbon and had five half-dozen tasty presents to give.