Three days of Baking

I have spent three days baking all my Christmas Cookies. I made ten different kinds including three new recipes. The new Cookies are Italian Pizzelles and Date nut cookie. The third cookie was a total accident. I was going for my chocolate dipped lady finger cookies and I added to much butter. The result was these spectacularly crispy and chewy cookies. I like crispy cookies and chewy cookies and now I have the best of both worlds in one cookie. Now if that was not good enough, I added chocolate and nuts to the edges.

This is the result!

The delicious crispy and chewy cookie.

1 cup butter plus 3 tablespoons
1/2 cup confectioners sugar
2 cups all purpose flour
1tea. vanilla extract
1 cup semisweet Bark Coating
1/2 cup finely chopped pecans or walnuts

Directions:
Cream 1 cup butter and sugar. Add flour and vanilla, mix well. Cover and refrigerate for 1 hour. Shape dough into logs 1/2 inch wide' cut log 2-1/2 inches long. Place on un-greased baking sheet. Bake at 350 degrees for 12 to 14 minutes or until lightly browned. Cool on wire rack. In a Microwave melt chocolate and remaining butter. Dip one end of each cookie into chocolate and then into nuts. Place on waxed paper until chocolate cools and hardens.
Once the batter refrigerated for at least one hour, roll the dough into small balls.

The Second Cookie is the Date Nut Cookie.

1/2 cup butter softened

3/4 cup sugar
1 egg
3/4 teaspoon vanilla extract
2 tablespoons of honey
1-3/4 cup all-purpose flour
1/2 tea. Baking powder
1/4 tea salt.
1 cup of dried Dates
1 cup of chopped peacan

Cream butter, sugar, vanilla, honey and egg together. Gradually add dry ingredients. Blend the nuts and apricots with a spoon. Cover and chill for 1 hour. Once chilled, roll into 1-1/2 inch balls and flatten the tops. Place on an ungreased baking sheet about one inch apart. Bake at 350 degrees for 8 to 10- minutes or until lightly browned. Cool on wire rack.

Chopped Dates

Chopped Pecans

Italian Pizzelles.  A light crispy cookie.

3 eggs, beaten
1 c. sugar
3/4 c. butter (melted)
3 c. sifted flour
1 tsp. baking powder
2 tsp. vanilla
2 tsp. anise extract

Add and beat ingredients together in order listed. Drop by rounded spoonful onto center of preheated grid (pizzelle maker). Close lid, allow to cook until steaming stops (30-60 seconds). Cool on wire rack. Store in airtight container.