Bev Thompson of Sudden Valley says we'll find this recipe interesting as well as delicious. She said it was given to her 42 years ago and she has used it every year (as well as for Halloween, Valentine's Day and Easter cookies).
"Kids to seniors seem to love them," she says. She added Skor bars to the mix this holiday.
DANISH KRIS KRINGLE COOKIES
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11/4 cups butter, slightly softened
2 cups all-purpose flour
1 cup heavy whipping cream
3 tablespoons real maple syrup
3/4 cup ground pecan halves
3/4 cup ground Skor toffee and chocolate candy (3 bars)
1 cup fine baking sugar
Freeze Skor bars for at least an hour.
Scrape chocolate off the top of the candy and set aside.
Grind Skor bars to a fine crumble in food processor and set aside.
Finely chop chocolate from top of candy and set aside.
Grind pecans to a fine level and mix with toffee candy crumbles. Set aside.
In a large mixing bowl, cut flour into 1 cup of butter, mixing to a coarse crumble.
Mix maple syrup into the heavy cream and slowly mix into flour-butter mixture until a ball of dough forms. Do not over blend.
Leave dough in bowl and refrigerate for at least one hour.
Remove dough and form into a log on unfloured wax paper or parchment. Log should be 3 inches around by 18 inches long.
Pour the pecan/candy mixture on the long side of the dough and roll the dough log in the crumbles, coating all sides. Press lightly to embed the crumbles.
Wrap coated dough in plastic wrap and place in the freezer for at least two hours or until dough is quite firm.
Preheat oven to 400 degrees.
Carefully slice dough log into 1/4-inch slices and place on ungreased, non-Teflon, cookie sheet. Leave 1/2-inch space between cookies.
Mix chopped Skor chocolate into the fine baking sugar and sprinkle liberally over the cookie slices.
Bake 12-15 minutes on the middle rack of the oven, until cookie centers bubble and are slightly browned.
Remove pan and let cool for a few minutes. Carefully remove with spatula or knife to ensure edges are separated.