Preheat your oven to 350 F and place pecans in a pan. Cook pecans for 5-7 minutes. Just long enough to sing your favorite Christmas song or two. After the pecans cool finely ground them up in a food processor and set 3 TBSP aside for later. Add flour and salt to the processor and combine with pecans then set aside. In a in a separate bowl add your cream, butter and sugar in a mixer until fluffy. Now for the Holiday cheer, add Bourbon, Rum, vanilla, flour, ground pecans and all spices and mix well. Now to create your favorite cookies. Roll into 1″ balls and lightly flatten then roll the edges in the set aside pecans. Cook in an ungreased baking sheet for ten minutes then once cools dust with cinnamon powdered sugar and serve to the ones you love.
Heat oven to 375 degrees. In a bowl or stand mixer cream butter and sugar until light and fluffy. Add the eggs, 1 at a time beating until incorporated. Add the ricotta cheese, lemon juice and zest. Mix until combined. Add dry ingredients slowly and mix until combined. Line baking sheet with parchment paper and spoon the dough 2 tablespoons per cookie onto the sheet. Bake 15 minutes, until slightly golden at the edges. Remove from the oven and let cookies rest on the baking sheet for 20 minutes. Prepare the glaze by mixing the above ingredients and spoon on top of the cookies. Let glaze harden for about 2 hours before storing.
https://www.countryinnsinthewhitemountains.com/wp-content/uploads/2018/01/Lemon-Ricotta-Cookie-scaled.jpg19192560adminhttps://www.countryinnsinthewhitemountains.com/wp-content/uploads/2017/12/CIWM-Logo150.jpgadmin2018-01-27 23:30:122023-07-23 18:54:44Cranmore Inn Lemon Ricotta Cookies with Lemon Glaze
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture.
Preheat oven to 350. Spread dough into ungreased 9×13 cookie sheet. Bake 9-11 minutes. Cool completely.
Frosting
2 tablespoons butter, soften
2 tablespoons milk
¼ teaspoon peppermint extract
1 ½ cups confectioners’ sugar
½ cup crushed peppermint candy
In a small bowl beat butter until creamy. Beat in milk, extract. Gradually beat in confectioners’ sugar until smooth. Spread over cookies, sprinkle with crushed candies.
Inn at Thorn Hill’s Eggnog Pecan Sandie’s
Inn at Thorn Hill’s Eggnog Pecan Sandie’s
Ingredients
Preheat your oven to 350 F and place pecans in a pan. Cook pecans for 5-7 minutes. Just long enough to sing your favorite Christmas song or two. After the pecans cool finely ground them up in a food processor and set 3 TBSP aside for later. Add flour and salt to the processor and combine with pecans then set aside. In a in a separate bowl add your cream, butter and sugar in a mixer until fluffy. Now for the Holiday cheer, add Bourbon, Rum, vanilla, flour, ground pecans and all spices and mix well. Now to create your favorite cookies. Roll into 1″ balls and lightly flatten then roll the edges in the set aside pecans. Cook in an ungreased baking sheet for ten minutes then once cools dust with cinnamon powdered sugar and serve to the ones you love.
Cranmore Inn Lemon Ricotta Cookies with Lemon Glaze
Lemon Ricotta Cookies with Lemon Glaze
Ingredients
Glaze
Heat oven to 375 degrees. In a bowl or stand mixer cream butter and sugar until light and fluffy. Add the eggs, 1 at a time beating until incorporated. Add the ricotta cheese, lemon juice and zest. Mix until combined. Add dry ingredients slowly and mix until combined. Line baking sheet with parchment paper and spoon the dough 2 tablespoons per cookie onto the sheet. Bake 15 minutes, until slightly golden at the edges. Remove from the oven and let cookies rest on the baking sheet for 20 minutes. Prepare the glaze by mixing the above ingredients and spoon on top of the cookies. Let glaze harden for about 2 hours before storing.
Cranmore Inn Peppermint Meltaway Bars
Cranmore Inn Peppermint Meltaway Bars
Ingredients:
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture.
Preheat oven to 350. Spread dough into ungreased 9×13 cookie sheet. Bake 9-11 minutes. Cool completely.
Frosting
In a small bowl beat butter until creamy. Beat in milk, extract. Gradually beat in confectioners’ sugar until smooth. Spread over cookies, sprinkle with crushed candies.