Nothing new to the holiday baking repertoire, just a little tweak to Grandma Corrado icebox cookies and pecan squares:
Grandma Corrado’s Butterscotch Cookies with Cranberries
INGREDIENTS
3 1/2 cups flour
2 cups brown sugar
2 eggs
1/2 cup butter, softened
1/2 tsp cream of tartar
1/2 tsp baking soda
1/2 TBSP vanilla
handful walnut halves 2/3 cup dried cranberries 1 tsp cinnamon
INSTRUCTIONS
Cream butter, sugar, eggs and vanilla in a mixer
Combine dry ingredients in a separate bowl
Add dry ingredients to sugar mixture Add cranberries and mix until ingredients are just combined (the dough will not come together while mixing)
Roll out into a rectangle
Add a row of walnuts in the middle long-ways
Roll the dough into a log
Wrap in plastic and refrigerate for a couple hours
Cut into 1/8th inch rounds
Bake at 325 degrees for 9 min until crisp
Pecan Squares (dad’s and Uncle’s Phil’s favorite:)
INGREDIENTS-CRUST
- 1 c flour
- 1/3 c light brown sugar
- 1/4 c pecans
- 1/4 tsp baking powder
- 6 TBSP cold butter
Pulse the following ingredients in a food processor till crumbly. Press into a parchment-lined and greased 8X8 glass baking dish. Bake at 350 degrees for 20 minutes till golden brown.
INGREDIENTS-FILLING
- 1/3 c heavy cream
- 1/2 c brown sugar
- 1/3 c maple syrup
- 3 TBSP butter
- 3/4 tsp vanilla
- pinch of salt to taste
- 1 1/2 TBSP bourbon
- 1 1/2 cups chopped pecans
Bring the first 4 ingredients to a boil in a small non-stick saucepan. Turn of the heat, then add the vanilla, bourbon, salt. Stir in the pecans then top the warm crust evenly.
Bake at 350 degrees until the center is barely bubbling (20-25 minutes)
Let cool for a few hours and cut into small (or big!) squares. These actually taste better the day or two after.
Nesting On A Hill 