I almost didn’t make it this month. It was getting down to the wire here. I’ve been so busy with Christmas as well as some very sick little girls this week. So when all of a sudden I realized that December was nearly over I found myself in a mini-panic! I still had yet to do my Bake Together project. It’s not like it was a difficult or all too time consuming one this month but instead, it just completely slipped my holiday frazzled mind. Speaking of the holidays…
Are you sick of cookies yet? With holiday season winding down and coming to a close I’m sure you’ve had your fill. For me, I don’t think I can ever get sick of cookies. My pants say otherwise but my mouth isn’t listening so I have one more recipe for you. These little cookies are so tasty and what’s even better is that they are super easy to make. Next to a drop cookie, I think the easiest cookie to make are slice and bake cookies. That’s what Abby had us create this month for Bake Together. She started us out with a fabulous recipe for Spicy Ginger Slice ‘n Bakes. As always, her recipe sounds amazing and I’ll certainly be making the original some time.
For my spin, I traded all that lovely ginger for buttery pecans and toffee. These little cookies taste warm and inviting. They’re also slightly addictive thanks to a nice dose of cinnamon too. This cookie dough comes together in a flash then comes the hard part, waiting for it to chill in the fridge. But once you make it through those excruciating hours it’s just slice, bake and enjoy! The cookies taste fantastic warm, right out of the oven. I can attest to this since I ate quite a few moving them from the cookie sheets to the cooling racks. Warm or cool, these cookies are dangerous so be careful!
One Year Ago: Eggnog Muffins
Warm, inviting slice and bake cookies with buttery pecans, toffee bits and a healthy dose of cinnamon.
- 2 1/4 cups flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup Heath Bits 'O Brickle Toffee Bits
- 1/2 cup pecans, finely chopped
- 1 teaspoon vanilla extract
- In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
- Using a mixer fitted with a paddle attachment, cream together the butter and sugar until smooth and creamy. Add the egg, Heath Bits, pecans and vanilla extract and mix just until combined, about 1 minute.
- Add the flour mixture and beat on low until loose clumps form.
- Dump the dough onto a large piece of plastic wrap and gently knead until a smooth dough forms. Shape the dough into a 14-inch log and wrap in the plastic. Refrigerate for at least 4 hours or overnight, until very firm. Rotate often during the first hour or so to keep the cylindrical shape.
- Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.
- Cut 1/8 to 1/4-inch slices from the dough log and place an inch apart on the prepared baking sheets. Bake one sheet at a time for 11-13 minutes, until they are golden at the edges and the tops look dry.
- Removed from the oven and allow the cookies to cool for 5 minutes on the sheet. Move to a cooling rack to cool completely.
*Time does not include 4 hours of chill time.
Adapted from Abby Dodge