Candy Cane Sugar Cookies

10 Tbsp. butter, room temperature
1 c. sugar
2 egg yolks                                                                                                        
1 tsp. vanilla
1 1/2 c. flour

Baked cookies

1/4 tsp. salt
3/4 tsp. baking powder
sprinkles
24-25 candy cane Hershey Kisses, unwrapped

Preheat oven to 350 F. Line 2 baking sheets with wax or parchment paper. Set aside.

Beat the butter and cream together with an electric mixer for 5 minutes on medium speed. Add in the yolks and vanilla. Beat until completely mixed in.

In a separate bowl, combine the flour, salt, and baking powder.

Slowly add the flour mixture to the wet mixture, while beating on low continually until the flour is fully combined. The dough should be thick. If it is sticky, chill in the fridge for 45 minutes.

Kissed cookies

Roll into tablespoon sized balls. Roll the balls in the sprinkles. Place on the prepared baking sheet - 12 balls on each sheet.

Bake 8-10 minutes. The cookies will look undercooked. That is what you want. Remove and let cool on the baking sheets for 5 minutes. Then press a candy cane kiss into the center of each cookie. Place the baking sheets in the fridge 5-10 minutes. This will keep the kisses from melting.

These cookies are cute, festive, and taste delicious.

Here is a link to the recipe I used: http://sallysbakingaddiction.com/2013/12/03/candy-cane-kiss-cookies/

Salad with Candied Pecans

1 c. pecan halves
1/4 c. brown sugar
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
mixed greens
green apple or pear, chopped
strawberries, sliced
bleu cheese or feta, crumbled
raspberry dressing

Prepare a baking sheet with parchment paper or foil. Set aside.

Stir sugar, oil, and vinegar in a large skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir until nuts are toasted and syrup coats them evenly, 5-6 minutes.

Turn nuts out onto prepared baking sheet, and separate using 2 forks. Cool completely.

When the pecans have cooled completely,  mix all the remaining ingredients in a large bowl. Toss. Serve. We make this salad all the time.

You can make the candied pecans a day or two ahead before making the salad, just make sure to store them in an airtight container.