Welcoming 2019 With Two Cookie Recipes in One Post

Welcoming 2019
With Sharing Two Cookie Recipes
Flourless Pecan Sandies
&
Chewy Molasses Cookies

left- Miles 2008; right 2018

The Holidays Are Filled With Lots of Activity
{Entertaining, Travel, Cooking, Wrapping, Unwrapping, Decorating, and, Well, 
Spending Time With The Ones You Love}  

So Now That The Festivities Are Over, 

We Share Two Cookie Recipes.
These I made with my son Miles, and, ironically ten years apart.  Also Ironically, Miles was ten years old in the first post, and donning a University of Michigan shirt, 
and this month 
he is home for break having just finished up his first semester at University of Michigan...

In 2008 With Miles

making lots of cookies for a neighborhood cookie trading party

pecan sandies

These Pecan Sandies are great for those who are gluten-free, as they are flourless, yet decadent.  I love the richness of the baker's bittersweet chocolate, and of course the nutty flavor and crunch of the pecans.

Tamara & Miles' 

flour-less chocolate pecan sandies 

3 C confectioners' sugar
3/4 C Dutch cocoa powder
1/4 teaspoon salt
5 ounces bittersweet chocolate, chopped
1 1/2 C chopped pecans
4 large egg whites, room temp
Preheat oven to 325.
directions:

Whisk sugar, cocoa, and salt.
Stir in melted Chocolate that is cooled a bit  (melt over a double boiler on low - do not boil and stir often)

and pecans.
Add egg whites and stir only a little bit.

Drop dough in ice cream scoop, 3 inches apart to a parchment-lined baking sheet.
Cookies are done when top is slightly dry and crackled - 25 minutes.
let cookies cool completely.

sprinkle confectioner's sugar on top when cooled

chewy molasses cookies
Gabby and I made these originally for a holiday party then Miles and I made them for our New Year party.  They are packed with spice and rich flavor, and they're not your ordinary cookie.