I have this habit of rating cookie recipes and writing the rating on the recipe after I make it. I have no idea how long it's been since I made these, but I had it listed as a a 5/5 and it said "Justin loves" in parentheses. I think that quote was just a bit of foreshadowing.
I had a whole container of the best looking ones made. 26 of them to be precise. You see, I was going to take pictures for you and bring them to a Christmas Cookie swap party. I had a few flops I told my husband he could eat, but the rest were for the party.
The next day, I burst into tears when I discovered that he got confused which he could eat and consumed 17 of my best made cookies. Not only were the ones I was going to photograph gone, but also I didn't have these to bring to my swap party.
It's hard to be married to the cookie monster sometimes. He does love my desserts, but he won't be doing something like that again.
Anyway, although they are a little time consuming, they are good. It's more like a pastry than a super sweet dessert. Which means they would be perfect for breakfast (and lunch, dinner and dessert). There you have it, another dessert that would be tasty all day long.
It joins this other series I've been working on, recipes from my fave childhood baker's Christmas spread:Danish Chocolate Orange Cookies
Fudge Filled Tarts
1 1/4 cup flour
3 oz cream cheese, softened
1/2 cup butter, softened
1/2 cup sugar
1/3 cup cocoa
1/2 tsp vanilla
1/2 tsp salt
1 egg yolk
4 T softened
1/2 C. pecans, finely chopped
1) Combine flour, cream cheese, 1/2 c. softened butter in mixer or food processor. Shape into a ball and roll out into pie crust consistency. Cut into 2 inch squares, place squares into a mini muffin pan holes.
2) Beat sugar, cocoa, vanilla, salt, yolk and 4T butter. Mix in pecans. Spoon into pastries.
3) Bake 350 for 20 min.
This recipe wraps up Cookie Tag. (Did you miss what this game of Cookie Tag is all about? Click here for the description.)