Last year I posted all the recipes from my ‘cookie exchange party‘ and I have actually gone back and made some of them.  A great resource to have!  Go HERE to see them all!

This year my party was scheduled for this coming Monday night.  You notice how I said “was” scheduled.  Yes I canceled it.  I just felt as though it wasn’t good for me or our family to do this right now.  I’m bummed b/c not only is the party fun, but I get to hang w/ lots of girls, and go home with lots of fabulous cookies.  Oh well, sometimes we just need to make grown up decisions in life even if they aren’t fun.

Anyhow a few people had already emailed me their recipes b/c they are just on the ball of things like that and so I’ll share them with you!  Enjoy!

From: Erika Knox

Drop-and-Bake Lace Cookies

4 tablespoons (1⁄2 stick) unsalted butter
1/4 cup granulated sugar
1/4 cup packed light brown sugar
2 tablespoons heavy cream
1/3 cup very finely chopped pecans
1/4 cup all-purpose flour, spooned and leveled
1/4 teaspoon kosher salt

Heat oven to 350° F. In a small saucepan, combine the butter, sugars, and cream and bring to a boil. Boil, stirring until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour, and salt.
Drop level teaspoons of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets. If the batter cools between batches and can’t be scooped, rewarm it slightly.
Bake, rotating the sheets halfway through, until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely.

From her mom:

Caramel Pecan Bars

3 1/2  cups  coarsely chopped pecans
2  cups  all-purpose flour
2/3  cup  powdered sugar
3/4  cup  butter, cubed
1/2  cup  firmly packed brown sugar
1/2  cup  honey
2/3  cup  butter
3  tablespoons  whipping cream

1. Arrange pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until lightly toasted. Cool on a wire rack 15 minutes or until completely cool.

2. Pulse flour, powdered sugar, and 3/4 cup butter in a food processor 5 to 6 times or until mixture resembles coarse meal. Press crumb mixture evenly on bottom and 3/4 inch up sides of a lightly greased heavy-duty aluminum foil-lined 13- x 9-inch pan.

3. Bake at 350° for 20 minutes or until edges are lightly browned. Cool on a wire rack 15 minutes or until completely cool.

4. Bring brown sugar, honey, 2/3 cup butter, and whipping cream to a boil in a 3-qt. saucepan over medium-high heat. Stir in toasted pecans, and spoon hot filling into prepared crust.

5. Bake at 350° for 25 to 30 minutes or until golden and bubbly. Cool on a wire rack 30 minutes or until completely cool. When completely cool, using the aluminum foil as handles, carefully lift the tart from the pan, and transfer to a serving tray. Cut into squares

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