The Greatest Christmas Cookie I've Ever Baked!

Okay, I'm sitting here with a tummy ache as I write this because I am, apparently, unable to control myself. I ate so many of this new cookie that I'm sick!! Now, that may not seem so unusual, but I have this weird quirk (hmmm, imagine...) and I usually can't eat what I make. I don't know why, but I rarely eat what I bake the same day - it never tastes good to me. It's an oddity.

Back in the day, I was a waitress and being around all that food left me skinnier than ever, I couldn't eat after being around so much food!

My husband's great-aunt "Bubs" brought this cookie to Thanksgiving and I have been looking for a recipe ever since. I found one on the chef2chef website, so thank you to them.

So, my sickness is a testament to this cookie. It's flaky and gooey and creamy and yummy all at once. The cups are like little pie crusts, not sweet, with a creamy caramel-y filling. mmmmm..... Soul sisters, no need to bake this one. I picked it for my cookie exchange cookie for tomorrow and I'll include the recipe. Of course, I've made some changes, as I always do, so I will type it as I made it.

Caramel Dream Tassies

1 jar gourmet caramel sauce (no low fat, please!)

1/4 cup evaporated milk
1/2 c. butter
1/2 c. shortening
2/3 c. sugar
1 tsp. vanilla
Ground nuts

Dough:

6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour

1 cup chopped cashews


Preparation

In a small bowl, blend butter and shortening, mixing well. Set aside for 20 minutes. In another bowl, blend sugar, 1/4 c. milk, and vanilla. Set aside for 20 minutes. Combine the two bowls into a large bowl. Using a mixer, whip on high until cream. Spoon this frosting on top of caramel layer, sprinkle with ground nuts. Makes 4 dozen cookies.

Mix ingredients for dough well. Shape into 48 small balls. Place in tassie pans (miniature cupcake/muffin pans). Press up sides gently (I used a wooden knob-end tool for this, make sure you dip it in flour as the dough is quite sticky!). Make the well quite deep as the pastry will puff when it bakes leaving you less room for gooey caramel.

Bake at 350 degrees for 6-8 minutes or until golden. Cool and spoon caramel sauce into each cup. Pipe cream on top and sprinkle with chopped nuts. Makes 4 dozen.

In other news, my ebay charity auction ended with less than stellar results. My frame went for $43 (less than half the value) but it was for a good cause and I'm happy. I think next year I will list it in the height of my business, which would have been 2 weeks ago. Noted.

I will be getting going on my grab bag gift today, I'm so late! I have great ideas...now how to execute??? You'll just have to wait and see...

Soul Sisters Christmas Party is Around the Corner!

Remember when I told you about the Christmas Party we have planned? Well, it's this week! On Friday morning, my girls are going to gather for some yummy food and and drinks and we will exchange our gifts. Now, remember, everything had to be handmade and the dollar limit was $10. I can hardly wait to see what everyone comes up with!

I am still working on mine after the crazy week I've had getting my orders out, but I think it's going to work out. I can't wait to post photos of the booty!

Helper Munchkin helped me bake yesterday and this is the scene I walked into when I left the room for a minute:


We baked the cutouts and the boys all decorated after dinner. Just put down some paper and let them drizzle,


the cookies come out all marbled and beautiful!


Okay, onward...did you go shopping yet? I have my first Christmas cookie recipe for you:

Lemon Poppyseed Cookies
2 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter
1 1/3 cups sugar
1 large egg
4 teaspoons poppy seeds
2 1/2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
1 1/2 teaspoon lemon extract

Filling:
8 ounces cream cheese, softened to room temperature
1/2 cup sugar
3/4 teaspoon lemon extract
1/4 teaspoon vanilla extract

Instructions: Mix flour salt and baking powder. In a separate large bowl, beat butter until light and fluffy, gradually beat in sugar, then egg and poppy seeds, zest and extracts. Gradually mix in dry ingredients. Gather dough into a ball and divide in half. Flatten each half into a disc, wrap in plastic and chill for at least an hour.
Preheat oven to 325 degrees. Grease two large baking sheets or line them with parchment paper.

On a floured surface, roll out a dough disk to 1/8 inch thickness. Use a 2-3 inch round cookie cutter (or the bottom of a small glass) to cut out cookies. Arrange on the prepared baking sheets, 1 inch apart. Gather the scraps and re-roll to make more cookies.

Bake for about 8 minutes, or until the edges are just starting to turn brown. Cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

To Make Filling
Beat all the filling ingredients together until light and fluffy. Spread about 2 teaspoons of filling on the bottom of one cookie and press another cookie, bottom side down, onto the filling. Chill until ready to serve. Try to assemble the cookies as near to the time when you will be eating them as possible. Extended time in the refrigerator will make them lose their crispness (but I like them soft...so I leave them out!!)


I cut them with a tiny star cutter (about 1 1/2 inch) then piped in the filling and gently set the second star on top at an angle to show off the filling. So pretty!


Finally, don't forget about my charity auction for one of my 20x20 inch Memory Frames. You can bid here!