Showing posts with label COOKIE RECIPES. Show all posts
Showing posts with label COOKIE RECIPES. Show all posts

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EASY BUTTERSCOTCH CANDY BARS

Tuesday, July 10, 2012 by Admin

This delicious recipe (posted by Ellen b. over at MGCC) was originally a cookie bar; but you know me, I can't leave a recipe alone, so I doubled the topping ingredients and the end result was almost like a candy bar. I served them at a BBQ, recently, and they were inhaled by kids and adults alike. They are SO easy to make, but a warning here... they are totally addicting!!

COOKIE BASE (original version)
1½ cups all purpose flour
¼ teaspoon salt
½ cup butter (room temperature)
¾ cup brown sugar

Mix the flour, salt and brown sugar, then cut the room temperature butter into the mixture. To do this, I used my stand mixer with a wire whisk on medium high and it gave me fine crumbs like this, which is perfect. Put the crumbs into a 9 x 13 baking dish that has been sprayed with vegetable spray.
Level the crumbs out with your fingers and then pat them down evenly. I used the bottom of a smooth  measuring cup to tamp down the crumbs, which produced a nice flat layer like this:
Bake in a preheated 350F oven for 15 minutes.

While the cookie base is baking, mix the following ingredients in a microwave safe bowl:

BUTTERSCOTCH TOPPING (my version)
12 ounces of butterscotch baking chips
½ cup light corn syrup (I use  Karo syrup)
4 tablespoons butter
2 tablespoons water
¼ teaspoon salt

Melt the above ingredients in the microwave, stirring every 30 seconds (my microwave took about 75 seconds). When the mixture is completely smooth, add two cups of coarsely chopped (and toasted) pecans.

After the cookie base has baked for 15 minutes, remove from the oven and spread the butterscotch-pecan mixture over the top and put back in the oven for another 8 minutes.

Cool completely before slicing.
Store in lightly covered cookie jar.

Thank you for sharing the original recipe Ellen b.

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COOKIE BOWLS

Sunday, May 27, 2012 by Admin

Looking for a fun and inexpensive way to jazz up your next family gathering? Try these cookie bowls. Not only are they easy to do, but you can fill them with anything from pudding, to ice cream, to cheesecake. You can make the cookie bowls ahead of time and freeze them (unfilled); there are tons of possibilities.
The instructions for these cookie bowls called for forming them over an inverted cupcake pan, however, I wanted bigger (and thicker) ones because they were for a specific purpose and had to be strong enough to travel well, so I formed them over an inverted Texas size  muffin pan.

1/4 cup butter flavored shortening
1/4 cup butter (room temperature)
1/3 cup white sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking powder
1½ cups all purpose flour
1/4 cup miniature semisweet chocolate chips

Beat together shortening, butter and sugars in a large bowl; add the egg and vanilla; beat until well mixed.

Mix the flour and baking powder and gradually stir them into the batter; stir in the chocolate chips.

Put batter into a large plastic bag and flatten into a disk; chill for at least an hour. Preheat your oven to 375. Turn your cupcake (or muffin) pan upside down and cover every other one with foil.

NOTE: standard size cupcake pan requires a 4" circle of foil and the Texas size muffin pan requires a 6" circle of foil. Spray the foil with vegetable spray.

NOTE: I used the new no stick foil and didn't have to spray it at all.

Roll the chilled cookie dough  (between two pieces of waxed paper) out to about 1/8th inch or about the same as pie dough. Cut circles and drape over foil, smoothing cracks together and trimming to fit.
Bake 10-12 minutes or until light brown. Remove from oven and let them cool on the pan for about 10 minutes. After 10 minutes, gently lift them off of the pan (use the tip of a butter knife to lift one corner first) but don't remove the foil  until the cookie bowl is completely cool.   Fill just before serving.

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CHOCOLATE CHIP COOKIES

Tuesday, February 7, 2012 by Admin


CHOCOLATE CHIP COOKIES - Do your chocolate chip cookies always turn out THIN? There is a simple “fix” for this problem. All you have to do, is to replace the butter in your chocolate chip cookie recipe with butter flavored Crisco. You will get a light, flavorful cookie that will not look like a flat pancake (and it will taste like you used butter). This “trick” works well with peanut butter cookies too.
This photo is my standard chocolate chip cookie recipe (except I used butterscotch chips).
1 cup of butter flavored Crisco (I buy the pre-measured)
¾ cup of white sugar
¾ cup of brown sugar
2 eggs
2 teaspoons of vanilla
Beat the above five ingredients until they are smooth, then add:
2 ¼ cups white flour
1 teaspoon baking soda
1 teaspoon salt
Mix everything until it is well blended, then add:
12 oz. bag of chocolate chips
1 cup of chopped pecans
Mix until everything is well blended. Roll into balls about the size of a walnut and place on ungreased cookie sheet. Bake in preheated 375° oven for 10 to 12 minutes (my oven bakes these cookies in 11 minutes). You will know they are done when they are ever so lightly golden. Cool on rack. This dough, if covered well, will last about a week in your fridge.
NOTE: If you like crisp chocolate chip cookies, bake for the full 12 minutes. If you like chewy chocolate chip cookies, bake for 10-11 minutes and as soon as they are cool, seal them in Tupperware.

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SHORTBREAD COOKIES

Saturday, May 2, 2009 by Admin

A delicious shortbread cookie that has only six very common ingredients and makes a ton of cookies, what more can you ask for? This recipe has the classic shortbread taste (sort of like a Lorna Doone cookie but so much better) and it is So simple, you just mix and pat it into a pan and bake.
5 cups all purpose flour
1 cup sugar
½ teaspoon salt
2 cups COLD butter (no substitutes)
1 teaspoon vanilla
Mix flour, sugar in large mixing bowl. Cut the butter into the dry mixture along with vanilla until it turns into fine crumbs. Pat crumbs into an UNgreased 10” x 15” baking pan. Prick all over with fork tines and bake at 350° for 45 minutes. Cool in pan for 15 minutes then cut into small squares. Cool to room temperature.
NOTE: I found it way too tiring on the arms to cut the butter into the flour by hand. Instead, I grated it on a cheese grater and mixed it into the flour best I could. Then I transferred the flour butter mixture to my stand mixer and used the whisk attachment on medium high for about 20 seconds…PERFECT crumbs. I am guessing a food processor would work well too. These are SO good.
NOTE: I was not able to poke holes in my cookies right away (the crumbs seemed too dry). I put them in the oven for about 15 minutes and then took them out and poked holes all over the dough with a fork and it worked fine.

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PEANUT BUTTER COOKIES

Tuesday, March 31, 2009 by Admin

This glass cookie jar has been on my kitchen counter for the last 20 years. At least 75% of that time, it had peanut butter cookies in it. Our standard comment (“the kids like peanut butter cookies”) was obviously just an excuse, because the kids are all grown (with families of their own) and the jar is STILL full of peanut butter cookies. Needless to say, I don’t even look the recipe up anymore…I think I could make these cookies in my sleep.

Preheat oven to 375° Bake on un-greased cookie sheet
In large mixing bowl with electric mixer, beat until smooth:
1 cup butter flavored Crisco
1 cup peanut butter
2 eggs
2 teaspoon vanilla
1 cup white sugar
1 cup brown sugar
Once the above mixture is smooth, add 2 ½ cups flour, 1½ teaspoons baking soda and ½ teaspoon salt. Mix well. Cookie dough should be moist and hold together easily when you squeeze a hand full. If it seems a little dry or crumbly, add a couple tablespoons of water.
Roll the dough into balls about the size of walnuts, and then roll the balls in granulated sugar. Place on UN-greased baking sheet and flatten with fork tines in criss-cross pattern. Bake for 10-12 minutes at 375°; cool on parchment paper.
NOTE: Cooking time depends on how large you make these cookies. Dough balls about the size of a walnut, bake for 11 minutes in my oven.
NOTE: The original recipe called for butter (instead of the Butter Flavored Crisco). The Butter Flavored Crisco makes a much lighter & crispier cookie than butter (and still provides the buttery taste).

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BROWNIE COOKIES

Wednesday, March 18, 2009 by Admin

I would like to introduce our 4 year old granddaughter Kate, the youngest "baker" in our family. She and I made cookies today and she was such a good helper! She did a great job licking the beater as you can see by the chocolate between her eyebrows and around her mouth. She also helped me roll the batter into nice “round” balls and patiently waited for them to bake. I’m sure she will be a great baker one day.
KATE's BROWNIE COOKIES
2 cups flour
2 cups white sugar
¾ cup baking cocoa
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups Butter Flavor Crisco
2 large eggs
2 teaspoons vanilla extract
2 cups peanut butter chips
Cream the Butter Flavored Crisco with the sugar. Beat in eggs and extract. Mix flour, baking soda, cocoa and salt together than add it to the wet ingredients and mix well. Stir in peanut butter chips. Roll into balls a little smaller than a walnut and bake on an UNgreased cookie sheet for 8 minutes at 350°. After 8 minutes, it will look like they need another minute or two, but don’t over bake them. Cool them on parchment paper and store in a cookie jar with a lid. These cookies will stay more like a brownie if you keep them covered.

These cookies are usually frosted, but "we" didn't want to wait.

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