Cookies I saw but didn;t get to this year

Journal Sentinel Cookie Contest Winners from 2008 to 2017
https://projects.jsonline.com/entertainment/2017/12/6/2017-holiday-cookie-contest.html

Amazing Cookies
http://cookie.betterrecipes.com/omg-mom-these-are-amazing-the-best-cookies-i-ve-ever-tasted.html

Lemon Cheesecake Cookie Bites
https://www.bettycrocker.com/recipes/lemon-cheesecake-cookie-bites/4e1e6f20-d52b-424a-8c69-bf08487dff74

10 Christmas Cookies for When You Just Can’t Wait
https://www.pillsbury.com/holidays-celebrations/christmas/7-top-rated-christmas-cookies

Omg Mom These Are Amazing! (the Best Cookies I've Ever Tasted!)
Submitted by: catscookin | Source: me

OMG Mom these are amazing! (the best cookies I've ever tasted!)

Fast, easy, beautiful and idjut proof - shortcut cooking at it's best!

Servings: approx. 2 doz
Prep Time: 3-5 minutes
Cook Time: 10-12 minutes
Total Time: 20 minutes

Ingredients:

1 pkg Pillsbury Sugar Cookie Dough
¼ cup Good Quality Cocoa + a Little Extra, for dusting work surface
1 Beaten Egg White
1c Chopped Pecans Toasted
14 Caramels
3t Heavy Cream

Optional
¼ cup Chocolate Chips
1 tsp Shortening

Directions:

Preheat oven to 350 degrees

Turn out sugar cookie dough onto work surface that has been lightly floured and dusted with cocoa. Work the cocoa into the dough until just uniform. Roll chocolate dough into 1" balls. Roll each ball in beaten egg white and then into toasted pecans to coat. Set cookies about 3" apart on a parchment lined cookie sheet, press down slightly (cookies will spread). Bake 10-12 minutes-until edges are just beginning to brown. Cool slightly then move to racks to continue cooling. While cookies are cooking - unwrap caramels. Add caramels and heavy cream to small heavy saucepan and while stirring frequently, cook mixture over low heat until caramels are completely melted. Spoon 1/2 tsp of caramel sauce onto the center of each cookie. Cool completely.

OPTIONAL

Heat chocolate chips and shortening in microwave- stir at 10 sec intervals until smooth. Drizzle over cookies


Baklava
Total:7 hr 30 min
Prep: 30 minInactive: 6 hrCook: 1 hr
Yield: about 40 pieces
Level: Easy

Ingredients
For the Baklava:
1 pound pistachios and/or walnuts, coarsely ground, plus more for garnish
1/2 teaspoon ground cinnamon, or to taste
1 cup ground zwieback crackers or breadcrumbs
4 sticks unsalted butter, melted
16 sheets phyllo dough (thawed, if frozen), cut in half

For the Syrup:
3 cups sugar
1 6-to-8-ounce jar honey
1 to 2 tablespoons fresh lemon juice

Directions
Position a rack in the lower third of the oven; preheat to 350 degrees F. Combine the nuts, cinnamon and ground crackers in a bowl.

Brush a 9-by-13-inch baking dish with some of the butter. Layer 10 pieces of phyllo in the dish, brushing each piece with butter before adding the next (keep the remaining dough covered with a damp towel). Sprinkle a quarter of the nut mixture over the dough. Layer 4 pieces of phyllo on top, brushing each with butter before adding the next; sprinkle with another quarter of the nut mixture. Add 4 more phyllo pieces on top, brushing each with butter, then add another quarter of the nut mixture, 4 more pieces of phyllo with butter, and the remaining nuts.

Layer the remaining 10 pieces of phyllo on top of the nuts, brushing each with butter; brush the top piece with extra butter. Cut into the baklava to make strips, about 1 1/2 inches wide. Then make diagonal slices, about 1 1/2 inches apart, to create a diamond pattern. Bake until golden, about 1 hour.

Meanwhile, make the syrup: Bring the sugar, honey and 1 1/2 cups water to a boil in a saucepan over medium heat and cook, 10 to 15 minutes. Add the lemon juice and boil 2 more minutes, then let cool slightly.

Pour the syrup over the warm baklava; let soak, uncovered, at least 6 hours or overnight. Garnish with nuts.

Photograph by Jim Franco

Recipe courtesy Michael Symon for Food Network Magazine