Tag Archives: pecan

Czech Crescent Cookies

My Czech grandma made these Crescent Cookies for Christmas every year. Many other neighboring countries seem to use a similar recipe. Today, I have seen them rolled into balls and named “snowballs” or “pecan snowball” cookies. Either way, these are a very traditional Christmas cookie.  Besides tasting absolutely delicious – they are so easy and require only 5 ingredients!

Traditional Crescent Cookies

Czech Crescent Cookies

1 cup butter

1/2 cup confectioners’ sugar

1 3/4 cup flour

1/2 cup pecans – finely chopped

1/2 teaspoon vanilla

Preheat oven to 350°.

Cream butter and sugar until light and fluffy.  Add vanilla.  Reduce mixer speed and gradually add flour and pecans.

Shape into 1 1/4 inch balls (using a cookie scoop helps keep them uniform!).  Then shape into crescents and roll in a small bowl of confectioners’ sugar.

Bake for approximately 15 minutes until the bottoms turn golden brown.  Once cooled, roll again in confectioners’ sugar.

 

Pecan Snowball Cookies

Don’t let your green sanding sugars get on your jam filled thumbprints, and don’t let your powdered sugar get on your slice and bakes!  Sweet Stackers Stackable Food Storage System insert into your air-tight containers.  Layer your baked goods to maximize food storage space and prevent your flavors from mixing or disturbing the decorations!  sweetstackers.com

Cookie Assortment Cookie Risers

Pecan Tassies

A classic, sweet Christmas treat!  These cookies have been present at my family holiday parties since my childhood.  Love them even more as an adult, especially with a cup of coffee.

Pecan Tassies were brought to our cookie exchange party.  Enjoy the recipe!

Pecan Nut Cups Christmas Cookies

Pecan Tassies

Pecan Tassies

Tart Shell:

  • 1/2 cup butter, softened
  • 3 ounces cream cheese
  • 1 cup flour

Filling:

  • 2 TB butter, melted
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup pecans, finely chopped

Preheat oven to 350°.

Beat butter and cream cheese until well blended.  Add flour, mix until soft dough forms.  Shape dough into 1″ balls and place into ungreased mini muffin pan.  Dip mini tart shaper in flour, press down with even pressure until dough rises slightly above rim of pan.

Filling:  Melt butter, stir in brown sugar, egg and vanilla.  Add chopped pecans and mix well.  Fill each tart with level scoop (do not over fill).

Bake 20-25 minutes or until light golden brown.  Cool in pan 3 minutes, remove from pan, cool completely and sprinkle with powdered sugar.

Spiked Cranberry Pecan Pie Tartlets

Mini desserts are neatly stacked, stored and ready to transport to my family Thanksgiving feast tomorrow using Sweet Stackers!

Thanksgiving dinner is a feast of many different dishes and is VERY filling.  It always feels like there is no room for dessert, but Thanksgiving desserts are just as traditional as the main course.  Pumpkin pie, pecan pie…must eat one, tiny, sliver of pie, right?

Tiny bite-sized desserts are perfect for a huge feast like this because they allow you to sample many different treats.  This recipe was inspired from a recipe on the “Created By Diane” blog, but I made the recipe even more bite-sized.  This recipe is very tasty and combines the sweet from the graham cracker crust and filling with the tartness of fresh cranberries.  Oh and don’t forget the hint of “a little something, something” (bourbon).

Aren’t they so dang cute and full of fall color?

Transport Mini Desserts to Thanksgiving

Spiked Cranberry Pecan Pie Tarlets

Crust:

  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • 8 tablespoons of melted butter

Filling:

  • ½ flour
  • ½ cup bourbon (I used a honey bourbon)
  • 1 teaspoon cinnamon
  • 1 ½ cups pecans, toasted and coarsely chopped
  • 1 ½ cups fresh cranberries
  • ¾ cup light corn syrup

Preheat the oven to 350º.  Grease or lightly spray mini muffin tins (36 count total).

Mix the graham crackers, sugar and butter together.  Place a heaping tablespoon of crust mixture to fill each mini muffin cups.  Press firmly with your thumb for form a crust up the sides of each cup.

Toast the pecans for 3-5 minutes in a small fry pan over medium heat.  For the filling, mix the flour, bourbon and cinnamon.  Add the toasted pecans, cranberries and syrup and mix well to combine.  Spoon another heaping tablespoon full of filling into each crust.  Evenly filling with a good combination of nuts and cranberries.

Bake for 22-25 minutes.  Remove from oven and let cool in the pan until the crust sets.

Mini muffin tin Pecan Pie

Yum!  They are not too sweet and not too tart – a perfect bite-sized treat after a filling Thanksgiving dinner!

Mini Cranberry Pecan Pie Tartlet

Hope you and your family have a Happy Thanksgiving!