Have you ever been to one of those cookie exchange parties? The ones where you take several dozen cookies to someone’s house and inexplicably come home with thousands of cookies. Seriously, the math on this never works out. Or I’m hoarding someone else’s Christmas cookies.
Anyway, this here’s a virtual cookie exchange. Which means the participants post a recipe and tag four more people and the following week, they all post a recipe. And this time, I probably won’t steal your cookies. (No promises, the ones Mia Marshall made look realllly good.)
It was hard to choose, but I think my favorite Christmas cookies are Nut Cups. These little delights are a must-have for the holidays. I’m pretty sure my family would boycott the celebration if they weren’t on the cookie tray.
Thanks, Linda Poitevin, for organizing this virtual exchange! What a great idea! And thanks, Mia, for including me on the fun!
3 oz cream cheese
1 cube butter
1 cup flour
Mix together and press dough into mini-cupcake pan.
1 tbsp vanilla
1 tbsp melted butter
1 cup brown sugar
Spoon filling into the crust-lined cups. Sprinkle with chopped nuts (walnuts are my favorite, but pecans would work). Bake at 350 degrees for 20-25 minutes.
One note: I can never make the crust and filling work out to the right proportions, so you may want to keep supplies on hand to make extra, in case you end up with too much dough and not enough filling. You’ll probably want to make extra anyway.
For next week’s round of recipes, I’m tagging the following people:
See what my amazing critique partner, Debra, is posting over at her blog. Debra is an accomplished baker and I’m really looking forward to her recipe!
And check in with my fellow Gemma Halliday Publishing authors — Gin Jones, Dane McClaslin, Kerri Nelson, and Diane Bator to see what goodies they’re sharing!