or THE FROZEN COOKIE DOUGH BALL COOKIES (to eat later)
It says to make this dough at least a day ahead so the dough can rest. I say they're good after twelve. . . or maybe six . . . well, maybe they're good right away too! I've never been too patient!
2 1/2 cubes butter
1 1/4 cups brown sugar
1 cup sugar
2 large eggs
2 teaspoons vanilla
2 large eggs
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
3 1/2 cups flour
1 1/2 teaspoons COARSE SALT (no substitutes)
1 1/4 cup chocolate chips
Cream butter and sugars; mix in eggs and vanilla. Then blend in the baking soda, powder and salt well before adding in the flour. Finally fold in chips. Refrigerate dough for 24 - 48 hours. When ready to bake, remove from fridge and let it come to room temperature. Bake at 350 for 10-12 minutes.
Mrs. Field's Chocolate Chip Cookies
1 cup butter1/2 cup sugar
1 1/2 cups brown sugar
2 large eggs
2 teaspoons vanilla
3/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
1-2 cups chocolate chips
Heat oven to 350. Cream butter and sugars; mix in eggs and vanilla. Mix in salt, soda and powder. Then add in flour. Dough should start to pull in from the sides of the bowl. Gently stir in chocolate chips. Scoop onto prepared cookie sheets and bake for 9-10 minutes.
Tammy's Chocolate Chip Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
3-4 cups flour
Cream butter and sugars; add in eggs and vanilla. Stir in baking soda and salt before blending in flour. Dough should start to pull away from the sides of the bowl. Scoop onto prepared cookie sheets and bake at 350 for 8-10 minutes.
The $1,000,000 Cookie
1 cup butter
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups oatmeal (ground to a fine powder)
2 cups flour
2 cups chocolate chips, white chocolate chips, toffee, broken candy bars, m&ms, etc.
Cream butter and sugars; beat in eggs and vanilla. Blend in salt, soda and powder before blending in oatmeal, then flour. Dough should start to pull away from sides of bowl. Gently stir in whatever sweets you have on hand or want to add. Bake at 375 for 10 minutes or until edges start to turn slightly golden brown. Cool a bit before removing from pans.
You can double this recipe and divide it into two or three bowls to make a variety of cookies to scoop into balls and freeze for later. Something like 1/3 m&m cookies, 1/3 milk chocolate with toffee, 1/3 white chocolate with macadamia nuts. This dough freezes well for baking later when scooped into balls before freezing.
Deep Dish Fazookie Cookies
An amazing treat for a bunch of friends you really want to impress! It's kind of like a FAZOOKIE but without the skillet.
1 batch chocolate chip cookie dough
vanilla ice cream
hot fudge sauce
caramel sauce
buzzy whip cream
Place a 2 inch layer of dough in individual baking ramekin. Bake until cookies are set (about 10 -15 minutes). serve with ramekins on a plate (since they will be hot), topped with ice cream, hot fudge, caramel and whipped cream!
Giant Double Chocolate Cookies
Who says you won't be able to eat more than one. . . not me!
1 cup butter
1 1/4 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon baking powder
2 1/4 cup flour
2 cups mini chocolate chips
Preheat oven to 350. Blend in eggs and vanilla. Then blend in cocoa, salt and baking powder. Finally blend in flour. Gently blend in chocolate chips. Divide the dough into 12 equal portions and place on prepared cookie sheets, a few inches apart. Bake 15-20 minutes. Let cool for at least five before removing from pans.
You can substitute milk chocolate chips for the mini chips for a more milky flavor. . . just use less maybe 1 1/2 cups.
Chocolate Fudge Vanilla Chocolate Chip Cookies
1 cup butter3/4 cup sugar
2/3 cup brown sugar
1 teaspoon vanilla
2 large eggs
2/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking soda
2-3 cups flour
1-2 cups vanilla chips
Heat oven to 350. Cream butter and sugars. Add vanilla and eggs. Mix in dry ingredients, adding flour last. Then gently add in chips. Bake for 8-10 minutes. To make chocolate chocolate cookies, add chocolate chips instead of vanilla.
The Only Peanut Butter Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 large eggs
1 cup peanut butter
1/4 teaspoon salt
3 cups flour
Cream butter and sugars; add in vanilla and eggs, then peanut butter. Beat in baking soda and salt and then finally the flour. Dough should start to come away from the sides of the bowl. Drop by rounded spoonfulls onto prepared cookie sheets. Bake at 325 for 15 minutes.
Snickerdoodles, Brown Sugar
1 cup butter
1 cup sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cream of tartar
3 1/2 cups flour
Cream butter and sugars; blend in egg and vanilla. Make sure the salt, baking soda and cream of tartar are well combined before finishing with the flour. Dough should start to pull away from the sides of the bowl. . Let the dough rest in the fridge for 30-60 minutes. Meanwhile preheat oven to 300. Scoop the dough into balls, roll in cinnamon/sugar, and place on a prepared cookie sheet. Bake for 12 -14 minutes; cookies may seem undercooked but remember they will continue to cook as they cool.
Snickerdoodles, Tammy's
Soft and puffy.
1 cup butter
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups flour
cinnamon/sugar
Cream butter and sugar; blend in vanilla then eggs. Make sure cream of tartar, baking soda and salt are well combined before mixing in flour. Dough should start to pull away from the edges of the bowl. Shape into balls and roll in the cinnamon/sugar mixture to coat. Place on prepared cookie sheet and bake at 400 for 8 - 10 minutes. Edges should be slightly golden brown.
Glazed Chocolate Chip Scones
English scones at their best!
2 3/4 cup flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1 cube butter, cold and cut into chunks
1 cup semi sweet mini chips
2 large eggs
2 teaspoons vanilla
1/2 - 2/3 cup milk or half and half
2 cups powdered sugar
1/2 teaspoon vanilla
5/7 tablespoons milk
Combine flour, sugar, salt, baking powder and butter in food processor until crumbly. Transfer to a large bowl. Stir in mini chips. With an immersion blender, combine eggs, vanilla and milk or half and half. Add to the flour mixture and combine until you can handle and press out a dough. Handle it as little as possible as this makes for a nicer scone! Pat the dough into a 17"x3" rectangle on a floured countertop. Dough should be about 1" thick. Cut into triangles, going one way, then another. Bake at 425 for 12 - 15 minutes. Cool to room temperature then glaze. To make glaze, stir together powdered sugar, vanilla and milk. The end result should be very soft and liquid, but still be able to hold a bit of shape when drizzled.
Sugar Cookie Bars
1 cup butter, softened
2 cups sugar
4 eggs
1 tablespoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
5 cups flour
Frosting
1 cup butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
5 tablespoons milk
4 cups powdered sugar
food coloring, optional
sprinkles, optional
Preheat oven to 350. Cream butter and sugar with vanilla, high speed about two minutes. Beat in eggs. Blend in baking soda and salt before adding the flour and gently combine. Transfer dough to a prepared high rimmed cookie sheet that has been well prepared. Press dough into an even layer. Bake 12-15 minutes, until light golden brown. Allow to cool completely before frosting.
Make frosting by whipping butter, vanilla, salt, milk and powdered sugar. When smooth and creamy, add food coloring if desired. Spread evenly over cooled cookie pan. Sprinkle if desired. Cut! These will freeze after you cut them into squares very nicely which will save you from eating the whole pan at once!
No Bake Candy Cookies
2 cups sugar
1/2 cup milk
1 cube butter
3 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon coconut flavoring
1 teaspoon vanilla
1 cup coconut
3-4 cups oatmeal
Bring sugar, milk, butter, cocoa and salt to a boil in medium saucepan. Keep the full boil for 1 minute. Remove from heat and add coconut extract, vanilla, coconut and oatmeal. Drop by cupcake scooper into prepared muffin cups (in muffin tins). Allow to cool before serving so they will hold their shape.
Orange White Chocolate Chip Cookies
1 1/3 cup brown sugar
1 1/3 cup sugar
1 cup butter, softened
1 cup shortening
4 large eggs
1 teaspoon orange extract
2 teaspoons baking soda
2 teaspoons salt
6 cups flour
1 package white chocolate chips
Cream sugars with butter and shortening. Stir in eggs and orange flavoring. Next salt and soda, ending with flour. When it's well blended, stir in white chocolate chips. Bake at 350 for 8-10 minutes.
Paula Deen's Loaded Oatmeal Cookies
Paula Deen . . . need I say more? The BROWN BUTTER icing takes these to the next level.
1/2 cup shortening
1/2 cup butter, softened
1 1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup buttermilk
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon cinnamon, nutmeg, ginger
2 1/2 cups oatmeal
1 3/4 cup flour
1 cup chopped pecans (optional)
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons water
Preheat oven to 350. Prepare cookie sheets. Cream shortening, butter and sugars till fluffy. Add eggs and vanilla and beat until mixture is light in color. Add buttermilk and blend again. Stir in salt, baking powder and soda and all the spices. Mix well. Fold in flour, oatmeal and nuts, if desired. Drop by rounded teaspoons onto a cookie sheet. Bake at 350 for 12 to 15 minutes. As soon as they cool slightly, drizzle with brown butter icing.
TO MAKE ICING: brown butter in saucepan over medium heat, stirring frequently. Remove from heat, stir in powdered sugar, vanilla and water to make a good drizzling consistency. Makes about 5 dozen cookies.
Oatmeal Cookies
1/2 cup butter
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon cream of tartar
2 cups oatmeal
2+ cups flour
1-2 cups white chocolate chips
Preheat oven to 400. Cream butter and sugars. Add eggs and vanilla. Mix in dry ingredients, ending with flour. Dough should start pulling away from the edges of the bowl. Scoop large spoonfulls onto prepared cookie sheets, about 2" apart. Flatten to 1/2" thickness with the bottom of a cup. Bake for 8-10 minutes or until lightly golden. Cool at least a minute before removing from pans.
Spicy Oatmeal Cookies
1 cup shortening
1 cup brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
1 1/2 cup oatmeal
2 cups flour
Cream shortening and sugars; stir in eggs and vanilla. Next blend in baking powder and soda plus the spices. Add oatmeal and flour and blend again. Roll into balls and bake at 375 for about 8 minutes.
** You can also bake these in a 9x13 as bar cookies and can even add white chocolate chips!
Oatmeal Fudge Jumbles
1 cup butter, softened
2 cups brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
3 cups oatmeal
1 can sweetened condensed milk
2 tablespoons butter
1 cup chocolate chips
1/2 teaspoon salt
1 teaspoon vanilla
Cream butter and sugar; add eggs and vanilla. Stir in soda and salt, then flour and oatmeal. Mixture will be stiff. Reserve one third of oatmeal mixture. Press remaining two-thirds into a greased high-rimmed cookie sheet. In a saucepan melt and stir together sweetened condensed milk, butter, chocolate chips, salt and vanilla. When smooth, pour over oatmeal mixture. Take the remaining oatmeal mixture and make flat little random patches all over the top, covering as much as the surface as possible. Bake at 350 for 25 minutes. Cool before cutting.
Peanut Butter Bars
Always better homemade!
2 cubes butter
2/3 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 cup peanut butter
1/2 teaspoon baking soda
2 cups flour
2 1/2 cups oatmeal
1 cup peanut butter, for spreading
1 teaspoon vanilla
4 tablespoons butter, softened
a dash of salt
1 heaping tablespoon cocoa
1 tablespoon chocolate syrup or hot fudge
milk to spreading consistency
Cream together sugars and butter; beat in the eggs and vanilla. Next stir in the peanut butter. Blend in the baking soda before adding the flour and oatmeal. Mix till well combined. Spread into the bottom of a prepared high-rimmed cookie sheet and bake at 350 for 10-12 minutes or until golden brown and the center is raised. Remove from heat and immediately spread the one cup peanut butter over the hot cookies. Meanwhile, make the frosting by combining powdered sugar, vanilla, softened butter, salt, cocoa, chocolate syrup and milk; beat until smooth and creamy. Spread over peanut butter then cool completely before cutting.
Homemade Oreos (Cake Mix Cookie)
1 box chocolate cake mix
2 large eggs
1/2 cup oil
1 batch buttercream frosting
Mix all ingredients together and place evenly sized scoops onto prepared cookie sheets. Bake at 350 for 8-10 minutes. When cool, frost between two cookies with a generous amount of buttercream frosting.
You can add mint to the buttercream for a chocolate mint cookie or you can add mini chocolate chips or even bigger ones if you just want to eat the cookies plain and you might want to make two boxes since when making two-sided cookies, you end up with half as many!
Brooke's Best Chocolate Cookies
1 box devil's food cake2 large eggs
2/3 cup shortening
1 cup chocolate chips
Mix cake mix, eggs, shortening until well blended. Stir in chocolate chips.
Bake at 350 for 12 minutes. Leave on the cookie sheet for a couple of minutes before removing.
Chewy Ginger Cookies
3/4 cup butter1 cup sugar
1 large egg
1/3 cup molasses
1/4 teaspoon salt
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
2 1/2 cups flour
Cream butter and sugar; add eggs and blend well. Then add in the molasses before sprinkling in salt, soda, spices, and then flour. When mixture is well combined and beginning to come off the edges of the bowl, scoop into balls and roll to coat in sugar. Place on a cookie sheet and bake at 350 for 8-10 minutes. The tops should have small cracks.
These are so good but as an extra treat, try serving two with a scoop of vanilla ice cream sandwiched in between. . . Yum!
1 cup butter, softened
2 cups brown sugar
2 large eggs
1 cup buttermilk
3/4 teaspoon root beer extract
1 teaspoon baking soda
1 teaspoon salt
4 cups flour
3 1/2 cups powdered sugar
1 cup butter, softened
2 tablespoons water
1 1/4 teaspoon root beer extract
1 teaspoon vanilla
Cream butter and brown sugar; add eggs then buttermilk and root beer extract. Gradually add in baking soda, salt then flour. Bake at 375 for 10 minutes until light brown. Cool, then frost with root beer frosting. Make frosting by mixing the powdered sugar, butter, water and extract together until soft and creamy.
My Best Sugar Cookie
Lots of memories with this one. . . especially holidays but not necessarily so.
2 cups sugar
1 cup butter or shortening
1 cup milk
3 large eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
4 teaspoons baking powder
6-7 cups flour
2 sticks butter, softened
1 teaspoon vanilla
1/4 teaspoon almond extract
3-5 tablespoons milk
1 2 pound bag powdered sugar
Cream sugar and butter; add eggs and milk, blend well. Add vanilla then salt, soda and powder; blend again. End with flour adding enough to make the dough able to be handled, but still as sticky as you can handle it. Roll out on a floured surface and cut into shapes. Place on prepared cookie sheets, leaving 1-2" between cookies to allow them to expand as they bake. Bake at 350 for ten minutes. DO NOT OVERBAKE! When still slightly warm, frost and top with sprinkles and jimmies!
To make frosting: cream together butter, vanilla, almond, milk and finally powdered sugar. You want it to be soft enough not to stick to or break the cookies as you frost. Add food coloring to make different colors if you want. You can substitute half cream cheese for butter in the frosting if you want a cream cheese frosting.
Also . . . butter in the cookie dough is what i usually do but for a lighter cookie (which I sometimes want, you can substitute shortening or do half of each).
Annie's Sugar Cookies
1 cup butter
2 cups sugar
3 large eggs
1/4 cup milk
2 teaspoons vanilla
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 cups flour
Cream butter and sugar. Add eggs, milk and vanilla; mix well. Blend in baking powder, soda and salt. Blend in flour. Chill until stiff (about one hour). Roll and cut with cookie cutters. Bake at 400 for about 7 minutes. Frost while still warm with buttercream frosting.
Never Fail Lemon Bars
Shortbread crust. . . yes!
1 1/2 cup flour
1/2 cup powdered sugar
3/4 cup butter, cold and cut into chunks
4 large eggs
1 1/2 cup sugar
1/4 cup flour
1/2 cup lemon juice
2-3 teaspoons lemon zest, optional
Preheat oven to 350. Prepare a 9x13 pan. In food processor combine flour, powdered sugar and butter. Press crumbly dough into the 9x13 pan. Bake at 350 for 15 - 20 minutes, until crust is light golden brown.
While crust is cooking, make filling: combine eggs, sugar, flour, and lemon juice. Beat until well blended. Pour filling over warm, baked crust. Return the pan to the oven and bake for another 15- 20 minutes. Remove from oven. Dust with powdered sugar. Cool, then cut and serve.
Banana Bars
With cream cheese frosting. . . not fair.
1/2 cup butter, softened
1/2 cup sugar
2 large eggs
3/4 cup buttermilk
2 ripe bananas, mashed
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
1 3 oz. block of cream cheese
1/2 stick of butter
1 tablespoon cream or milk
3 cups powdered sugar
1/2 cup chopped pecans (optional)
Bars: Cream butter and sugar then blend in eggs, buttermilk, bananas, and vanilla. When well blended mix in the salt and soda before mixing in the flour. Spread batter into a well prepared high rimmed cookie sheet or jelly roll pan. Bake at 350 for 20-25 minutes or until bars test done. Frost while slightly warm.
Frosting: cream together cream cheese, butter, cream or milk, and vanilla. Slowly add in powdered sugar. Use more milk to achieve desired spreading consistency.
Lion House Brownies
Six eggs . . . amen!
1 cup butter + 5 tablespoons, softened
1 cup cocoa
2 2/3 cup sugar
6 large eggs
2 2/3 cups flour
1 cup chocolate chips
Melt butter in saucepan and whisk in cocoa over medium heat. Transfer to a large bowl then add sugar, eggs and flour. Mix till just combined. Gently add chips. Bake at 350 for 20-30 minutes. Cool before cutting.
Tammy's Caramel Turtle Brownies
1 pound wrapped caramels, unwrapped
2/3 cup evaporated milk
1 box chocolate cake mix
1/2 cup butter, melted
1 cup pecans, finely chopped
1 cup milk chocolate chips
Combine caramels and 1/3 cup evaporated milk; stir until melted and soft and creamy and well combined. Set aside. Combine cake mix with melted butter and the other 1/3 cup evaporated milk. After it's mixed well, stir in pecans by hand. Press half the chocolate batter into a greased 9x13 pan. Bake for six minutes at 350.
Take pan out of the oven. Sprinkle with chocolate chips immediately then pour the melted caramel over the chips. Crumble the remaining chocolate dough over the top and return to the oven for 15-20 minutes. Cut into bars when cool.
Magic Cookie Bars
Magic? Oh yes! I just love these things!
1 cube butter
1 1/2 cups graham cracker crumbs
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup coconut
1 cup butterscotch chips
1 can sweetened condensed milk
Heat oven to 350. Prepare a 9x13 pan. Melt butter in a microwave safe bowl. Add graham cracker crumbs and mix till combined; press into pan. Top the crust with remaining ingredients; sprinkle them all evenly over the top. Pour sweetened condensed milk over everything. Bake for 25 - 30 minutes or until coconut just starts to turn golden. Cool before cutting.
Brooke's Deep Dark Chocolate Brownies
Just note that this recipe isn't kidding when it says line the pan with foil. These brownies are so gooey they will literally not come out of the pan without doing so!
2 sticks butter
8 oz. semi-sweet chocolate
2 cups sugar
1 teaspoon vanilla
5 large eggs
1/3 cup baking soda
1/2 teaspoon salt
2/3 cup flour
Preheat oven to 350. Line a 9x13 pan with foil then spray the foil. Melt butter and chocolate in small saucepan, stirring until smooth. Add one cup of sugar to the chocolate mixture and stir until combined. Set aside and allow to cool to lukewarm temperature.
When mixture has cooled, stir in remaining one cup sugar and vanilla. Whisk in eggs until mixture is smooth and glossy. Finally whisk in salt, cocoa; finally stir in flour until combined. Spread in pan and bake until toothpick tests done - 25-35 minutes. Cool to room temperature which will take at least an hour. Lift from pan and cut on cutting board.
Scotch-A-Roos
1 cup peanut butter
1 cup sugar
1 cup karo sryrup
5-6 cups rice krispie cereal
1/2 package butterscotch chips
1/2 package milk chocolate chips
In saucepan, combine peanut butter, sugar and syrup; heat and stir until sugar is dissolved. Pour over rice krispies in a large bowl and stir till coated. Press into a prepared 9x13 pan. Melt chips in a bowl in the microwave at 30 second increments. When smooth and creamy, spread over rice krispies. Cool, then cut and serve. You can use all butterscotch chips if you want - just go ahead and use the whole bag - but i kind of like the chocolate butterscotch combination.
Melt in Your Mouth Thumbprint Cookies
I could eat myself sick with these!
1 cup butter, softened
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup flour
8 oz. cream cheese
2 cups powdered sugar
1 1/2 teaspoons vanilla
a few drops of food coloring of choice
Beat butter till fluffy. Add other ingredients and beat until well combined. Roll into balls and place on prepared cookie sheet. Press thumbprint into the center of each. Bake at 350 for 12 minutes - cookies should be barely golden brown around the edges. DO NOT REMOVE COOKIES FROM PAN UNTIL VERY COOL AS THEY WILL BE FRAGILE!
Meanwhile, make frosting by whipping cream cheese, powdered sugar, vanilla and finally the food coloring until smooth. Frost by placing a dollop of frosting into the thumbprint.
Mini Chip Shortbread Squares
1 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
2 1/4 cup flour
1 cup mini chocolate chips
1 cup milk chocolate chips
Preheat oven to 350. Cream butter and sugar then beat in egg and vanilla. Fold in mini chips. Gently press into the bottom of a prepared 9x13 pan. Bake for 30 minutes or until the top is lightly golden brown. Immediately sprinkle with milk chocolate chips. Let stand five minutes while the chips start to melt and soften. Spread chocolate evenly over the top. Allow chocolate to set before cutting.
Three Ingredient Shortbread
1 cup unsalted butter
1/2 cup sugar
2 cups flour
Cream together butter, sugar and flour. Gently press the dough into a greased 8x8 pan. Bake at 325 for 30 minutes. Cool ten minutes before cutting into 9 squares. Dust with powdered sugar.
Triple Layer Shortbread Pan Cookies
Oh my goodness!
1 1/2 cups flour
1/2 cup butter
1/3 cup brown sugar
1 can sweetened condensed milk
1/3 cup brown sugar
4 tablespoons butter
1 bag milk chocolate chips
Shortbread Layer: mix flour, butter, and brown sugar together with the dough blade in a food processor till coarse and crumbly. Press into a prepared 8x8 pan. Bake at 375 for 20 minutes until shortbread is lightly golden brown. Allow to cool slightly in the pan.
Caramel Layer: bring sweetened condensed milk, brown sugar and butter to a boil in a saucepan. Reduce heat and continue to stir for another 4-5 minutes. Caramel should be thick and starting to pull away from the sides of the pan. Pour over the cooked shortbread and cool completely before adding the chocolate layer.
Chocolate Layer: melt one bag of chocolate chips in the microwave in a glass bowl, using 30 second increments between stirs. When chocolate is smooth and ready to spread over cooled caramel, do it. Then allow chocolate to set before cutting and serving.
Chocolate Shortbread
1 cup butter
1 1/2 cups flour
1/2 cup powdered sugar
3 tablespoons cocoa
Preheat oven to 300. Cream butter with flour, sugar and cocoa. Chill dough for 10 minutes as it will be too soft to handle. Pat the chilled dough into an 8" round on a prepared cookie sheet. Bake for 30 minutes. Immediately score the round into 8 wedges. Cool completely.
Cookie Boquet Chocolate Chip Cookies
Place a stick in the still hot cookies and let them cool. Soon you'll have a delicious boquet to deliver.
2 cubes butter
1 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 large egg
1/4 teaspoon salt
3/4 teaspoon baking soda
2 1/3 cup flour
1 cup chocolate chips
Heat oven to 375. Cream butter and sugars; blend in vanilla and eggs. Mix in salt, baking soda, the flour. Fold in chips last. Drop onto prepared cookie sheets in 1/3 cup increments; lightly press into 2 1/2" circles, about 1/2" thick. Bake for 12-14 minutes and be sure not to overbake! Immediately upon removing from oven, insert an 8" sucker stick half way up each cookie. Cool completely before removing from pans. Wrap each cookie individually with a bag and a ribbon.
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