My Random Muses

If you're looking for a twist on the traditional gingerbread structure, you must check out this fantastic partridge in a pear tree tutorial from Not Martha. She's include recipe, templates and tips in her instruction.

Ingredients:
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup butter (softened)
2/3 cup sugar
1 egg yolk
2 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans (finely chopped)
2 egg whites
24 teaspoons dulce de leche (or caramel)
24 pecan halves

Directions:
1. Mix the flour, cocoa and salt in a bowl.
2. Beet the butter and sugar until fluffy.
3. Beat in the egg yolk, milk and vanilla.
4. Mix in the flour mixture.
5. Cover and refrigerate for an hour.
6. Whisk the egg whites until frothy.
7. Form the dough into 1 inch balls.
8. Dip the balls in the egg white and then in the pecans.
9. Place the balls on a parchment lined baking sheet with the pecans face up.
10. Indent the center of the balls with a teaspoon.
11. Bake in a preheated 350F oven until set, about 10-12 minutes rotating the baking pan in the middle.
12. Fill each cookie with a teaspoon of dulce de leche and top with a pecan.