Ingredients for First Day Of My Cookie Candy Marathon Chilled Doughs
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter
- Unsweetened Chocolate
- 1 large egg
- 1 teaspoon vanilla extract
- All Purpose Flour
- 2 teaspoons baking powder
- pinch of salt
- Powdered sugar for dusting
- 2 tablespoons unsalted butter, melted
- Oatmeal
- 8 ounces cream cheese, softened
- 1/2 cup apricot preserves
- Cold Water
- ½ cup chopped pecans
- ½ cup light brown sugar
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How to Make First Day Of My Cookie Candy Marathon Chilled Doughs
- **Chocolate Snowflake Cookies:**
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C).
- Roll dough into 1-inch balls and roll in powdered sugar.
- Place balls 2 inches apart on a lightly greased baking sheet.
- Bake for 10-12 minutes, or until edges are lightly golden.
- **Cream Cheese Frills:**
- In a medium bowl, cream together ½ cup (1 stick) unsalted butter and 1 teaspoon vanilla extract.
- Add 2 cups all-purpose flour, ¼ teaspoon salt, and 1 cup rolled oats. Mix well.
- Add 8 ounces cream cheese, softened, and mix until smooth.
- Wrap the dough tightly in plastic wrap and chill for at least 2 hours.
- Preheat oven to 425°F (220°C).
- On a lightly floured surface, roll out dough to ¼-inch thickness.
- Cut into 3-inch circles using a cookie cutter.
- Place about ½ teaspoon apricot preserves in the center of each circle.
- Moisten the edge of the circle with water.
- Fold over and press edges to seal.
- Bake for 10-12 minutes, or until lightly golden.
- **Crescents:**
- In a large bowl, cream together ½ cup (1 stick) unsalted butter.
- Gradually add 2 cups powdered sugar, beating well.
- Gradually add 2 cups all-purpose flour, mixing until combined.
- Add 2-4 tablespoons water and 1 teaspoon vanilla extract, mixing until dough comes together.
- Stir in ½ cup chopped pecans.
- Chill dough for at least 2 hours.
- Preheat oven to 325°F (165°C).
- Break off heaping teaspoonfuls of dough and shape into 2-inch crescents.
- Place on a lightly greased baking sheet.
- Bake for 17-18 minutes.
- Dust with powdered sugar after cooling.
- **Pecan Tassies:**
- In a medium bowl, combine 1 ½ cups all-purpose flour, 8 ounces cream cheese (softened), and 6 tablespoons plus ½ cup (1 stick) unsalted butter, cutting the butter and cream cheese into the flour until crumbly.
- Wrap the dough tightly in plastic wrap and chill for at least 2 hours.
- Preheat oven to 350°F (175°C).
- Press dough into miniature tart pans.
- **Filling:** In a separate bowl, combine ½ cup light brown sugar, ½ cup chopped pecans, 1 large egg, 2 tablespoons unsalted butter (melted), 1 teaspoon vanilla extract, and a pinch of salt. Mix well.
- Fill tart shells ¾ full.
- Bake for 20 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
241g
Fat
174g
Carbs
42g
