Mickey Pecan Linzer Cookies with Apple and Pumpkin Butter

Mickey Pecan Linzer Cookies with Apple and Pumpkin Butter

Written by: Christine | November 18, 2022

Ingredients

Cookies:

2 1/4 C. AP flour

1 C pecan halves (toasted-don't skip this step!)

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

1/8 tsp. ground cloves

1 C. butter, softened

1/3 C. sugar

1 large egg

1 large egg yolk

 

Apple and Pumpkin Butter:

1 can Pumpkin Puree (not pumpkin pie filling)-29 ounce can

3 Tbsp. maple syrup

3/4 C. packed brown sugar

3/4 C. apple cider

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. nutmeg

1/8 tsp. ground cloves

 

Directions:

 

Butter can be made ahead (up to a week).

 

1.      Combine all butter ingredients in a small pot. Bring to a light simmer over medium heat. Lower to low heat and let barely simmer for 45 minute. Let cool completely

 

Cookie dough needs to cool overnight:

 

1.       Grind the toasted pecans, flour and spices in a food processor until finely ground and combined.

2.      Cream the butter and sugar for a minute then add the egg and yolk one at a time.

3.      Gradually add in flour mixture.

4.      Split the dough into two balls, wrap and refrigerate overnight.

5.      Take the dough out about 5 minutes before you plan to roll it out. Heavly flour your surface, rolling pin and Mickey cutters. Roll out to about 12x 12 square.

6.      Cut out your cookies and lift using offset spatula to a parchment lined pan.

7.      Place in the freezer for 10 minutes while you shape your other dough ball.

8.      Preheat the oven to 375 degrees F

9.      When the first batch is chilled, cut out your inner mickeys and lift out. (you can chill and reroll these or bake them (dipped in chocolate after would be so good!)

10.  Bake for 10-12 minutes until lightly golden around edges.

11.  Cool for 5 minutes on the pan and then completely on a rack

12.  Spread your apple and pumpkin butter on your bottom Mickeys and sprinkle powdered sugar on your hole-y Mickeys.

13.  Place your sandwich cookies together. Enjoy!

Caramel Goat Cheese Board with Mickey Pie Chips

Caramel Goat Cheese Board with Mickey Pie Chips 

Written by: Christine | November 22, 2022

Ingredients: 

Spread/Dip:

8 ounce goat cheese log

4 ounces of cream cheese

1/3 cup caramel sauce

1 tsp. kosher salt

Dippers:

2 Green Apples

1/2 cup candied pecans

1 premade pie crust

1 roll crescent dough

cinnamon and sugar for dusting

2 tablespoons melted butter

Directions:

Roll out your doughs, cut your mickeys and brush with butter and cinnamon sugar. Bake as directed on box/tube.

Whip up all the ingredients in a bowl with a hand mixer. Taste and add more salt, caramel or any add ins (orange zest, cinnamon, whatever you like) to your taste. Use a small scoop to put dollops on your board and an offset spatula to create these little pillows.

Surround your dip with all of these tasty snacks and add whatever you like to dip (pretzels, dried fruit, crackers etc.). Enjoy!!!

*Even if goat cheese isn't your thing, don't sleep on making "chips" out of store bought pie crust dough! They are so simple and yummy!

Mickey Cranberry and Orange Scones

Mickey Cranberry and 

Orange Scones

Written by: Christine | November 20, 2022

Ingredients:

          2 C. all-purpose flour

½  C. Sugar

2 ½ tsp. baking powder

½  tsp. salt

½ tsp. cinnamon

3 tsp. orange zest 

½ C. frozen unsalted butter

½ C. cold buttermilk

1 large egg

½ tsp. vanilla extract

1 vanilla bean

1 cup fresh cranberries

½  cup (120g) confectioners’ sugar

1-2 Tbsp.  fresh orange juice

Directions:

1.      Preheat oven to 400°F

2.      Split the vanilla bean with a sharp knife. Scrape the seeds from the bean. In a small bowl, rub the sugar, vanilla seeds and orange zest together until fragrant and combined

3.      Whisk flour, sugar, baking powder, salt, and cinnamon together in a large bowl.

4.      Grate the frozen butter using a cheese grater or the grater attachment on your food processor. Add it to the flour mixture and combine your fingers until the mixture comes together in pea-sized crumbs.

5.      Whisk the buttermilk, egg and vanilla extract together in a small bowl. Pour into a well in the dry mixture. Use a wooden spoon and then your hands to mix until almost combined, add in cranberries.

6.      Pour onto a floured surface and with floured hands, work dough until you can press into an 8 by 8 square. Flour your Mickey cutter and cut out Mickeys. Place on a parchment lined sheet pan. I got about 13 small-medium scones.  

7.      You can brush the scones with cream and sprinkle with sanding sugar if you like.

8.      Bake for about 16-18 minutes or until golden brown around the edges. Remove from the oven and cool on pan for 5 minutes. Move to a rack to cool completely.

9.   Whisk the freshly squeezed orange juice and vanilla into the powdered sugar. Add more sugar or juice to reach desired texture. Drizzle using a fork over scones. ENJOY!