Blue Ribbon Carrot Cake Cookies

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Blue Ribbon Carrot Cake Cookies
Ingredients

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon rum extract
  • 3 cups all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1-1/2 teaspoons ground cinnamon
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans, toasted
  • 3/4 cup shredded carrots
  • 3/4 cup raisins
FILLING
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted
  • 2 tablespoons crushed pineapple
  • Additional confectioners’ sugar

Preparation

  1. In a large bowl, cream butter and sugars until light and fluffy.
  2. Beat in the eggs and extracts.
  3. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well.
  4. Stir in the pecans, carrots and raisins.
  5. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.
  6. Flatten with a glass dipped in sugar.
  7. Bake at 350° for 9-11 minutes or until lightly browned.
  8. Remove to wire racks to cool completely.
  9. In a small bowl, beat the cream cheese, butter, confectioners’ sugar
    and vanilla until light and fluffy.
  10. Stir in pecans and pineapple.
  11. Spread over the bottoms of half of the cookies; top with remaining
    cookies.
  12. Sprinkle both sides with additional confectioners’ sugar.
  13. Store in the refrigerator.

Yield: 4 dozen.

 To Make Ahead

Package cookies in an airtight container, separating layers with waxed paper and freeze for up to 1 month. Thaw in a single layer before filling.

Pecan Pie Cookies

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Pecan-Pie-Cookies
Ingredients

  • 1 prepared single pie crust
  • 2 tablespoons butter, melted
  • 1/2 cup pecans, chopped
  • 1/3 cup brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1/2 teaspoon salt
    Optional
  • 1/4 cup semi sweet or milk chocolate chip for decorating

Preparation

  1. Preheat oven to 400 degrees.
  2. In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs. Cook on the stove top over medium-low heat just until thickened. (You don’t want it dry, just slightly thickened, about the consistency of pudding). Remove from heat and set aside.
  3. Unroll dough and using a 3″ cookie cutter, cut out circles. Gently fold about 1/8-1/4″ up on the edges.
  4. Spoon 1 tablespoon of the pecan mixture into each circle. Making-Pecan-Pie-Cookies
  5. Place on a parchment lined pan (it’s important to line it) and bake 8 minutes or until filling is just set. Remove from oven and cool on a wire rack.
  6. Place chocolate chips in a small Ziploc bag (use brand name, the store brands tend to leak). Microwave about 15 seconds or until mostly melted.
  7. Snip off a tiny corner of the baggie and drizzle chocolate over the cookies.
  8. Cool until set.

Oatmeal, Chocolate Chip, and Pecan Cookies

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Oatmeal, Chocolate Chip, and Pecan Cookies
These easy chocolate oatmeal drop cookies are crisp on the outside and slightly chewy on the inside. Chocolate minichips disperse better in the batter, but you can use regular chips.

Ingredients

  • 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
  • 1 cup regular oats
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup butter, softened
  • 1 1/2 teaspoons vanilla extract
  • 1 large egg1/4 cup chopped pecans, toasted
  • 1/4 cup semisweet chocolate minichips

Preparation

  1. Preheat oven to 350°.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.
  3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended.
  4. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined.
  5. Stir in pecans and minichips.
  6. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.
  7. Bake at 350° for 12 minutes or until edges of cookies are lightly browned.
  8. Cool on pans 2 minutes.
  9. Remove cookies from pans; cool on wire racks.

Pimiento Cheese Cookies

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Pimiento Cheese Cookies
We used Palmetto Cheese, a Southern favorite, in these treats.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup refrigerated pimiento cheese
  • 1/2 cup pecans, finely chopped
  • 1/4 cup butter, softened
  • Parchment paper
  • 4 tablespoons strawberry preserves

Preparation

  1. Beat together flour and pimiento cheese at medium speed with a heavy-duty electric stand mixer 1 minute. Add pecans and butter; beat until blended. Wrap dough in plastic wrap; chill 2 hours.
  2. Preheat oven to 400°. Place dough on a well-floured surface, and roll to 1/8-inch thickness. Cut into 48 rounds with a 2-inch round cutter, rerolling scraps once. Arrange half of rounds 2 inches apart on parchment paper-lined baking sheets; spoon 1/2 tsp. strawberry preserves onto center of each round, and top with remaining rounds, pressing edges to seal.
  3. Bake at 400° for 12 to 15 minutes or until golden brown. Cool on baking sheets 10 minutes; transfer to wire racks, and cool completely (about 30 minutes).