Recipe Wednesday -- Yep, More Holiday Calories!

The Twix cookies that Toddler and I made last week were a major hit with all who tasted, including me.  That's why they will be made only for large events where they are consumed in large quanties by someone other than me.

Yesterday, I made the Pumpkin Soup recipe I posted a few weeks ago.  YUM!  DH went back for seconds and given he's trying to cut back after wolfing down so many of the cookies from last week, think it got an A+ from him.  I will confess it is spicy, so if you're not into a lot of spice cut back on the hot sauce and the chili powder.

Today, I'm sharing a cream cheese cookie recipe that is different than the one I've made for years.  Think I may try this for our annual cookie bake the first weekend in December though I know Daughter will make the traditional ones...her fav!


Cream Cheese Cookies With Caramel Topping
(from SouthernFood.com)

The cream cheese cookies are more like pastry, made with a simple flour, cream cheese, and butter formula, but they get plenty of sweetness and flavor from the caramel and chocolate topping. Make these cream cheese cookies for Christmas, Halloween, or any occasion.

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: 2 Dozen Cookies

Ingredients:

• 4 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 20 to 28 pecan halves
• 1 bag (14 ounces) caramels
• 1 bag (12 ounces) semisweet chocolate chips
• sprinkles or colored sugar, optional

Preparation:

Preheat oven to 400°.Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2-inch round cookie cutter; arrange on ungreased baking sheets. Bake for 10 to 12 minutes. Remove from oven and press a pecan half onto each cookie. Place an unwrapped caramel on top of each cookie. Return cookies to oven and watch closely, baking just until caramels are melted, about 5 to 6 minutes.
Meanwhile, melt chocolate chips in a double boiler or microwave.
Using a buttered knife, slightly flatten caramels. Stir the melted chocolate chips and spread about 1 to 2 teaspoons over the top of each pecan half. Top each cookie with sprinkles or colored sugar, if desired.
Makes about 20 to 24 2-inch cookies.