Skillet Cookie Recipe for the Holidays

For those of you that know me, you know this: I don’t really do “crafty.”  I do cooking.  I do running.  I do boozing.  But crafty – not my thing.  And crafty baking? Forget about it.  Needless to say, I felt quite challenged when I needed to come up with some amazing holiday treats for a project I am working on with Harris Teeter.  But perhaps this was a good thing.  Because of my crafting handicap, I concentrated on producing holiday themed treats that anyone would be able to pull off, and I’m quite proud of the results.

You can visit: http://www.harristeeter.com/meal_planning/seasons_eatings.aspx to see all of my red and green treats.  I was surprised at how cute that donut tree turned out, and was totally bummed that I couldn’t throw back those Pomegrante Lemonade Cocktails.  No booze when you’re on the clock.  Or so I’ve heard….

And because the juice didn’t stop flowing when the photo shoot ended, I came up with one more red and green treat that you’ll want to try!

Christmas Cherry Chocolate Skillet Cookie

Ingredients:
Two rolls of chocolate chip cookie dough (from dairy section)
2 small bottles of Maraschino cherries, one green and one red
1/2 cup of chopped pecans or walnuts
Holiday Sprinkles
1/2 cup of white chocolate chips
1/4 tsp. oil

Directions:
Heat oven to 350°F. Spread 1 roll of cookie dough into the skillet. Press evenly.

In small bowl, break up remaining dough. Stir in fruit and nuts. Sprinkle mixture evenly over the dough in the skillet, press in lightly, then top with holiday sprinkles. Bake 25 to 30 minutes or until deep golden brown. Cool completely on wire rack, about 1 hour.

Combine white chocolate chips with oil in small microwave dish.  Microwave on High power 30 to 60 seconds, stirring every 15 seconds.  Stir until smooth, then pour into a ziploc bag, squeezing out the air.  Cut off the tip of the bag, then drizzle back and forth over the top.

Allow chocolate to set completely, the slice and serve!