We decided to each choose 2 recipes and bring the ingredients we would need for those. We also brought 3 copies of each of the recipes so we could all take them home. We ended up with mounds and mounds of lovely treats. Plus it was a great excuse to get together, chat, drink far too much coffee and prosecco (which, when combined with far too much sugar, causes some crazy reactions). For lunch we had a spread of cheeses, meats, crackers and tapenade.
Analisa Cookies (recipe below)
Pecan Clusters (recipe below)
Apple Cider Caramels
I had a wonderful time and am hoping that we can make this an annual tradition.
(recipe from my friend Mary's family)
1 c. sugar
1 1/2 c. real butter
2 tsp. almond extract
3 1/2 c. sifted flours
chopped slivered almonds
2 1/2 TB very soft butter (not melted)
1 1/2 c. sifted powdered sugar
1 1/2 TB milk
1/2 t. almond extract
Cream together sugar and butter. Add egg and almond extract. Beat well. Stir in flour, mix well. Refrigerate overnight, or until dough is stiff.
Roll the dough out to 1/8" thickness (using flour when working the dough). Cut with two cookie cutters (one slightly larger than the other. You will want 1/2 slightly larger and 1/2 slightly smaller cookies). Place the larger cookies on ungreased cookie sheets and add a small amount of lingonberries to center. Put the smaller cookies on top and lightly seal the edges. Bake at 375 degrees until slightly brown, 5-8 minutes. Cool before frosting.
Mix the frosting ingredients together. Use to frost the cool cookies, then sprinkle with slivered almonds.
Pecan Clusters/Pecan Critters
(recipe also courtesy of Mary's family)
1 (11 1/2 oz) Pkg. chocolate chips
1/4 c. butter
1/8 t. salt
1 (14oz) can sweetened condensed milk (not evaporated)
2 c. coarsely chopped pecans
Over medium heat melt chips and butter with sweetened condensed milk and salt. Remove from heat once melted and stir in nuts and vanilla. Drop by teaspoonfuls onto wax paper lined baking sheets. Top each one with 1 pecan half. Chill. Store tightly covered in a cool area.